Ingredients
| 1 | tablespoon butter or oleo |
| 1/3 | cup green onions, sliced |
| 4 | eggs |
| 1/2 | cup milk or cream |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon paprika |
| 1/8 | teaspoon pepper |
| 14 3/4 | ounces canned salmon |
| 6 | ounces Swiss cheese, shredded |
| 9-inch pie crust |
Instructions
In a small skillet, melt butter and sauté onions until tendercrisp. Set aside to cool. In a large bowl, combine eggs and milk, beat until smooth. Add salt, paprika, pepper and sautéed onions, mix well. Drain salmon and reserve liquid. Remove skin and flake salmon. Remove bones. If desired, bones can be crushed and added to flaked salmon for added calcium. Stir in salmon and then reserved liquid. Spread cheese in bottom of unbaked pie crust. Pour salmon mixture over the cheese. Bake at 375 degrees F for 45-50 minutes, or until a knife inserted into the middle comes out clean. Let stand 10 minutes before serving. Serves 6-8
