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Salmon & Lemon Quiche Topping

219 grams can of red salmon
1 Grated zest of lemon
Fresh ground black pepper
142 mililiters Single cream
2 large Eggs
Fresh ground black pepper

Mix together the salmon, lemon and pepper and spread over a quiche base. Whisk together the cream, eggs, salt and pepper and pour over the filling. Cook for about 30 minutes at 190ºC/375ºF./gm5. Serving Size: 4

Posted to MM-Recipes Digest V3 #324 Date: Tue, 26 Nov 96 12:40:06 -0800 From: dick.baker@pods.pacifier.com

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