Frank's Recipes! Smoked Salmon Quiche

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Smoked Salmon Quiche

9 inch Pie shell, unbaked
15-1/2 oz. Can red salmon
1 tsp. Lemon juice
1/2 cup thinly sliced leek or gr. onion
1 tablespoon Butter or marjorin
1-1/2 cup shredded swiss cheese
1/2 tsp. Dried dill weed
3/4 cup half and half
4 eggs
1/2 tsp. Liquid smoke
1/4 tsp. salt
1/8 tsp. pepper
Dash of paprika

Preheat oven to 425*- Bake the pastry shell for 8-10 minutes or until set. Cool on a wire rack while preparing the filling. If making ahead, cool on the wire rack, then cover loosely. Reduce the heat for the oven to 350* about 1-1/4 hours before serving; Drain the salmon, remove any bones and dark skin. Break up the salmon and place in a bowl. Toss with the lemon juice; set aside. In a skillet, over med. Heat, sauté the leek in butter until soft. Add the salmon. Stir in the cheese and dill week until blended. Transfer to the baked pie shell. In another bowl, mix the half and half, eggs, liquid smoke, salt and pepper until well blended. Pour over the salmon mixture. Sprinkli with Paprika. Bake for 45 minutes or until a knife comes out clean when inserted into the center. Cool for at least 10 minutes on a wire rack before serving. Cut into wedges.

Serves 6