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1 salmon fillet (about 1 pound), skinned

3 large eggs

1 cup milk

1 cup heavy cream

2 tablespoons Dijon mustard

1½ teaspoons coarse salt

½ teaspoon freshly ground pepper

1 cup shelled fresh peas or thawed frozen peas

1/3 cup finely shredded fresh mint

1. On a lightly floured work surface, roll out the dough to ¼ inch thick. Cut out a 14-inch circle from the dough. Press the dough circle onto the bottom and up the sides of an 11½-inch round ceramic quiche dish; trim the dough flush with the top edge of the dish. Prick the bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.

2. Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.

3. Fill a wide medium saucepan halfway with water; bring to a simmer over medium heat. Add the salmon; simmer until opaque but still pink in middle, about 11 minutes. Remove the salmon; let cool.

4. Flake the salmon with a fork; set aside. Whisk the eggs, milk, cream, mustard, salt, and pepper in a large bowl. Stir in the salmon, peas, and mint. Pour the mixture into the tart shell; bake until puffed and pale golden brown, 40 to 45 minutes. Let cool at least 30 minutes before serving.

cremini and porcini quiches

MAKES SIX 4-INCH QUICHES

Tart Dough with thyme (Breakfast and Brunch)

All-purpose flour, for dusting

½ ounce dried porcini mushrooms

1 cup boiling water

1 tablespoon unsalted butter

9 ounces cremini mushrooms, halved lengthwise

2 large eggs plus 1 large egg yolk

1½ teaspoons coarse salt

¼ teaspoon freshly ground pepper

¾ cup heavy cream

1. Set 6 4-inch cake rings (with 13/8-inch sides) on a baking sheet lined with parchment paper; set aside. Cut the dough into 6 equal pieces. On a lightly floured surface, roll out the pieces, 1 at a time, to 1/8 inch thick. Using a cake pan as a guide, cut an 8-inch circle from each piece. Fit the circles into the cake rings, trimming the dough flush with the tops of the rings to make tart shells. Prick the bottoms all over with a fork. Freeze until firm, at least 30 minutes. Preheat the oven to 400°F.

2. Line the tart shells with parchment paper; fill with pie weights or dried beans. Bake until the dough edges start to feel firm, about 20 minutes. Remove the parchment and weights; continue baking until the crusts are pale golden brown, about 10 minutes. Let cool completely on a wire rack. Reduce the oven temperature to 350°F.

3. Soak the porcini in boiling water; let soften 30 minutes. Melt the butter in a large skillet over medium-high heat; cook the cremini, cut sides down, without stirring, until deep golden brown, about 5 minutes. Set aside.

4. Lift out the porcini; pour the soaking liquid through a fine sieve into a blender. Add the porcini, eggs and yolk, salt, and pepper; blend until smooth. Add the cream; blend.

5. Divide the filling among the tart shells. Arrange the cremini in the filling, cut sides up. Bake until set, about 40 minutes. Let cool at least 30 minutes before serving.

granola with flaxseed

MAKES 5½ CUPS

Store the granola in an airtight container at room temperature up to 1 week.

2 cups old-fashioned rolled oats

1 cup sweetened shredded coconut

¾ cup sliced blanched almonds (about 2½ ounces)

¼ cup vegetable oil

¼ cup honey

1 tablespoon flaxseed oil

½ cup dried cranberries

½ cup golden raisins

¼ cup unsalted sunflower seeds

1 tablespoon ground golden flaxseed (from about 1½ teaspoons whole)

1. Preheat the oven to 350°F. Toss together the oats, coconut, and almonds in a medium bowl; set aside. Whisk together the vegetable oil and honey in a small bowl; stir into the oats mixture. Spread out the oats mixture on a rimmed baking sheet.

2. Bake, stirring occasionally, until golden brown, 17 to 20 minutes. Let cool