Salmon Quiche Jan Peterson

1 unbaked 9" pie crust

1 - 7 ½ oz. salmon, drained, bones and skin removed

1 c. shredded cheddar cheese 1/4 c. green pepper, chopped

1/4 c. onion, chopped 1 T. flour

½ tsp. salt 1/8 tsp. pepper

4 eggs beaten 1 - 13 ½ oz. evaporated milk

Bake pie crust 10 minutes at 350°. Combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture. Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. 6 servings.