Ingredients
1 sheet refrigerated pie crust1 medium onion, chopped1 tablespoon butter2 cups shredded Swiss cheese1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed5 large eggs2 cups half-and-half cream1/4 teaspoon saltMinced fresh parsley, optional
Preparation
Unroll the crust into 9-in. pie plate. Line unpricked pie crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion.
In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° 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.
