Salmon Quiche - cooking recipe

Ingredients

1 prebaked (9-inch) deep dish pie shell
1 Tbsp. butter or margarine
1/4 c. minced onion
1/4 c. minced green pepper
1 can (7 3/4 oz.) salmon, well drained or 1 c. cooked salmon
1 1/2 c. shredded Monterey Jack cheese
4 eggs
1 1/4 c. evaporated milk
1/4 tsp. salt
dash of pepper
1/4 tsp. dill weed
2 Tbsp. chopped green onion

Preparation

In small skillet, melt butter; add onion, celery and green pepper.
Saute until onion is translucent.
Arrange vegetable mixture evenly in bottom of baked pie shell.
Crumble salmon in an even layer over vegetables; sprinkle evenly with cheese.