Salmon Quiche

• 1 egg white, slightly beaten (reserve yolk)
• 3 Tbsp. butter
• 2 to 3 Tbsp. chopped scallions
• 1/3 lb. fresh mushrooms, chopped
• 1 c. cooked salmon
• 1 tsp. lemon juice
• 1 tsp. dill weed, minced
• 1 c. heavy cream
• 2 eggs plus other yolk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. grated Swiss or Gruyere cheese
• 1/4 tsp. nutmeg

1. Prepare pie shell.
2. Pierce shell with fork on sides and bottom.
3. Brush with slightly beaten egg white.
4. Bake 7 minutes at 400u0b0.
5. Let cool.
6. Melt butter; saute onion and mushrooms.
7. Add salt, lemon juice and dill.
8. Cook until heated.
9. Combine with cream, beaten eggs, salt and pepper.
10. Pour over salmon mixture in shell.
11. Sprinkle with cheese over the top.
12. Bake at 375u0b0 for 34 to 40 minutes.

egg, butter, scallions, fresh mushrooms, salmon, lemon juice, dill weed, heavy cream, eggs, salt, pepper, gruyere cheese, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941214 (may not work)