Salmon Quiche
1 Deep Dish Pie shell (uncooked)
FILLING:
1 can (8 oz.) skinless, boneless red salmon (well drained and flaked)
8 slices bacon, crisply cooked and crumbled
1-1/4 cups heavy cream
3 eggs
1/4 tsp. salt
1/4 sp. pepper
1/2 tsp. paprika
2 Tbsp. chopped green onion (green part)
1/2 cup seeded, diced tomato (jelly part removed also)
1 Tbsp. grated Parmesan cheese
Preheat oven to 450 degrees.
Arrange salmon evenly in pastry shell, sprinkle with bacon and tomato bits.
In a small bowl, beat eggs together with cream, salt, pepper, paprika, green onion and Parmesan cheese.
Pour egg mixture carefully over the back of a spoon into the pie shell.
Bake for 10 minutes then reduce heat to 350 degrees and continue baking for 30 to 35 minutes or until eggs are set.
Let stand 5 minutes before slicing into wedges.
Serves 6 to 8.
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