Kippered Salmon Quiche

Directions

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 min, no longer.
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 possibly break into flakes. Cut cheese into very small dice or possibly slivers. Heat lowfat milk and cream in saucepan over a moderate flame till bubbles appear around edge of saucepan. Don't boil.
3. Slowly pour lowfat milk into Large eggs, beating well. Grate onion into lowfat milk mix. Add in salt and ppper. Place salmon and cheese in pie shell. Place pie shell on oven rack. Pour lowfat milk mix from teapot or possibly saucepan on the pie shell, avoiding spillage. Don't overfill. Bake 20 min or possibly till top of quiche is hard when lightly touched. Serve hot as an appetizer.
4. Quice may be baked beforehand and then returned to a moderate oven for reheating a few min just before serving..
5. Makes 6 servings.