Serves: 6
Total Calories: 347

1 frozen pie crust unbaked 9-inch deep-dish
1 (15 1/2-ounce) can red salmon
1 teaspoon lemon juice
1/2 cup leek thinly sliced or green onions
1 tablespoon butter or margarine
6 ounces Swiss cheese shredded (about 1 1/2 cups)
1/2 teaspoon dill weed dried
3/4 cup half and half
4 eggs
1/2 teaspoon liquid smoke
1/4 teaspoon salt
1/8 teaspoon black pepper
dash paprika

At least 1 1/2 hours or up to 2 days before serving: Preheat oven to 425°.

Bake pastry shell for 8 to 10 minutes or until set. Cool on a wire rack while preparing filling. If making ahead, cool on a wire rack, then cover loosely.

Reduce oven temperature to 350°.

About 1 1/4 hours before serving: Drain salmon, remove any bones and dark skin. Break up salmon and place in a medium bowl. Toss with lemon juice set aside.

In a small skillet over medium heat, saute leek in butter until soft. Add to salmon. Stir in cheese and dill weed until blended. Transfer to baked pie shell.

In a small bowl, mix half-and-half, eggs, liquid smoke, salt and pepper until blended. Pour over salmon mixture. Sprinkle with paprika.

Bake for 45 minutes or until a knife inserted in center comes out clean. Cool at least 10 minutes on a wire rack before serving. Cut into wedges.

Nutritional Facts:

Serves: 6
Total Calories: 347
Calories from Fat: 227

More Recipes from the Best Brunches Cookbook:
Bacon And Sprouts Benedict
Basic French Omelet
Broccoli Cheese Squares
Brunch Burritos
Chicken Deluxe Tetrazzini
Crunchy Sausage Links
Easy Oven Omelet
Garden Frittata
Italian Omelet Filling
Making Omelets
Making Poached Eggs Ahead
Shrimp Mornay In Shells
Smoked Salmon Quiche
Sunny Eggs Florentine
Swiss Chicken Crepes
Testing A Skillet
Vegetarian Omelet Filling