Salmon Quiche

• unbaked 8-inch pie crust, deep dish
• 1 can (15 - 16 ounces) salmon
• 2 tablespoons lemon juice
• 1 onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons chopped parsley
• 6 eggs, beaten
• 1 1/2 cups milk or half-and-half
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper

Bake pie shell at 450° for 5 minutes. Drain salmon liquid into a bowl; set aside. flake salmon, removing bones and skin. Put flaked salmon in pie crust; sprinkle with lemon juice. Cook the minced onion in butter until tender; sprinkle over the salmon with the parsley. Add eggs to the salmon liquid, along with cream and seasonings; mix to blend well. Pour over the salmon in pie crust. Bake at 350° for 45 to 55 minutes, until firm. Cut in wedges and serve hot.
Salmon quiche serves 6.