TZUTC: -0800   
   MSGID: 35040.fidonet_cooking@1:105/500 2d7eb41d   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Salmon Quiche   
    Categories: Dinner pies, Seafood   
         Yield: 1 Pie   
       
         1    Pie shell; unbaked,   
              - in 9 or 10" pan   
         2 c  Mozzarella cheese; shredded   
         1 tb Flour   
         1 c  Light cream   
       1/2 c  Milk   
         1    Onion; sliced very thin -OR-   
         1 tb Dried onion   
         3    Eggs   
     1 1/2 c  Salmon chunks;   
              - cooked or canned   
       1/2 ts Salt   
              Black pepper; freshly ground   
         1 ds Fresh nutmeg   
         1 ts Dried thyme   
       
     Preheat oven to 450?F. Prebake the pie shell in the oven for 5   
     minutes.   
        
     Mix cheese with flour. Set aside. In a bowl, beat the 3 eggs well   
     with the cream and milk. Add pepper to taste, salt, thyme, and nutmeg.   
        
     Line bottom of the baked pastiy shell with salmon. Add the onions,   
     cheese mixture, and then the egg mixture. Grind a little more pepper   
     over the top, if desired.   
        
     Bake in 450?F oven for 15 minutes, then reduce heat to 350?F and   
     bake 15 minutes more. Turn oven off, and leave sit in closed oven for   
     another 10 minutes. Serve hot.   
        
     Notes:   
        
     This is an adaptation of a rather old, even richer, quiche lorraine   
     recipe. I made this for a potluck dinner, and it vanished. I guess   
     that means it tastes good.   
        
     Recipe by Ruth Hanschka   
       
   MMMMM   
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