Salmon Quiche

• 1 unbaked pastry shell (10 inches)
• 1 medium onion, chopped
• 1 tablespoon butter
• 2 cups shredded Swiss cheese
• 1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed
• 5 large eggs
• 2 cups half-and-half cream
• 1/4 teaspoon salt
• Minced fresh parsley, optional

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion.
3. In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

pastry shell, onion, butter, swiss cheese, salmon, eggs, cream, salt, fresh parsley

Taken from www.tasteofhome.com/recipes/salmon-quiche/ (may not work)