Creamy Salmon Quiche - cooking recipe

Ingredients

pastry for 9-inch pie
1 (7 3/4 oz.) can salmon
1 (6 oz.) pkg. cream cheese
2 Tbsp. lemon juice
1/4 tsp. salt
1/2 c. heavy cream
4 eggs, separated
pimiento (for garnish)

Preparation

Line a 9-inch pie plate with pastry. Drain salmon, reserving the liquid, and sprinkle salmon chunks over the bottom of pastry. Combine the cream cheese and lemon juice.
Gradually beat in reserved salmon liquid, salt and cream.
Beat egg yolk and cheese mixture. Spoon over the salmon in the pastry lined pan. Bake in preheated 375\u00b0 oven for 45 minutes or until top is lightly browned and the filling is set.
Garnish with pimiento \"fish.\"
Serve hot in wedges to 6.