Pie Crust:

1 cup flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water

Mix flour, salt and shortening until crumbly. Mix in water until dough cleans sides of bowl. Rool out thin and line 9 inch pie plate.

Filling:

1/2 cup onion
2 tablespoon butter
salt and pepper
minced garlic or garlic powder
chopped parsley
4 eggs
2 cups milk
2 cups drained canned salmon
1 cup grated cheese

Saute onion in butter. Add salt, pepper, garlic and chopped parsley. Remove from heat. Beat eggs and milk together lightly. Crumble salmon and stir in onion. Add milk mixture and cheese to salmon. Pour into prepared pie shell. Bake at 350 for 20 to 30 minutes.

Serves 6
Crust:
2 cups cooked rice
3 tablespoons grated Parmesan cheese
1 egg white

Filling:
1 cup flaked cooked salmon
1/2 cup half-and-half
3 eggs, slightly beaten
1 cup ricotta cheese
1/4 cup chopped onion
2 tablespoons flour
2 tablespoons snipped fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground oregano
Paprika

Heat oven to 375°F. Grease a 9-inch pie plate. In medium bowl, mix rice, Parmesan cheese and egg white. Press into pie plate to form crust. Set aside.

In medium bowl, blend filling ingredients. Pour into rice crust. Sprinkle with paprika. Bake until knife inserted in center comes out clean, 30 to 40 minutes. Let quiche stand for 10 minutes before cutting.