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SALMON QUICHE

3 eggs
2 Tbsp. chopped green onion
1/2 tsp. salt
1 (4 1/2 oz.) jar drained
mushrooms
1 (9-inch) baked pastry shell
in a glass pie dish
1/2 tsp. salt
6 Tbsp. chilled butter
16 oz. canned salmon
1 c. shredded Cheddar cheese
1 c. milk
2 Tbsp. chopped parsley
1 big pinch cayenne pepper
1 c. flour
2 to 3 Tbsp. water

Put flour in bowl. Add butter and salt. Cut butter in
flour using 2 knives. Sprinkle in water 1 tablespoon at a
time; stir with fork. Form dough into balls. Put into a
plastic bag and refrigerate 1/2 hour to relax dough. Roll out
on lightly floured board. Be sure to roll from center on out.
Place on pie plate. Crimp and flute edges. Prick bottom with
fork. Place dish on cereal bowl and microwave on Cook for
7 1/2 to 10 minutes.
Filling: Beat eggs and milk together. Add salmon,
breaking up with fork. Gently stir in remaining ingredients.
Pour mixture in baked shell. Microwave, uncovered, for 10 to
14 minutes. Let set 5 to 10 minutes.

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