Salmon & Tomato Quiche

• 1 flaky pastry crust
• 1 1/2 teaspoons Dijon mustard (approx.)
• 1 (12 ounce) can salmon, drained
• 3 eggs
• 3 tablespoons creme fraiche or 3 tablespoons sour cream
• 1/4 teaspoon salt
• 1 dash pepper
• 1 dash dill
• shredded swiss cheese
• 1 large tomatoes, thinly sliced

1. Preheat oven to 350u0b0F (180u0b0C).
2. Lightly grease bottom and sides of pie plate, then place pastry crust in pie plate.
3. Thinly coat the bottom of crust with the mustard (brush it on or spread with a spoon).
4. Spread salmon over bottom of crust, flaking with a fork.
5. In a small bowl, beat eggs, creme fraiche, salt, pepper and dill together. Pour over salmon.
6. Sprinkle as much shredded Swiss cheese as you like over the egg mixture.
7. Top with tomato rounds and bake for 40 minutes.
8. Serve and enjoy!

pastry crust, salmon, eggs, creme fraiche, salt, pepper, dill, swiss cheese, tomatoes

Taken from www.food.com/recipe/salmon-tomato-quiche-217310 (may not work)