Recipe: Kippered Salmon Quiche [edit]

Step 1

Use prepared unbaked pie shell, now obtainable at many bakery counters and super markets. Preheat oven to 450 . Fit pie shell into pie plate; pierce bottom and sides at 1-inch intervals with a fork, then bake blind for 10 minutes, no longer.

Step 2

Remove from oven. Reduce oven heat to 350 . While pie shell is baking, cut away any hard ends on surface of salmon. Cut salmon into 1/2-inch dice or break into flakes. Cut cheese into very small dice or slivers. Heat milk and cream in saucepan over a moderate flame until bubbles appear around edge of saucepan. Do not boil.

Step 3

Slowly pour milk into eggs, beating well. Grate onion into milk mixture. Add salt and ppper. Place salmon and cheese in pie shell. Place pie shell on oven rack. Pour milk mixture from teapot or saucepan on the pie shell, avoiding spillage. Do not overfill. Bake 20 minutes or until top of quiche is firm when lightly touched. Serve warm as an appetizer.

Step 4

Quice may be baked beforehand and then returned to a moderate oven for reheating a few minutes just before serving..

Step 5

Makes 6 servings.