Salmon Quiche

Jade

1-2 sheets puff pastry
Oil
1 onion, diced
2 bacon rashers, diced
220g can salmon
3 eggs
1 C milk or ½ C cream + ½ C milk
Black pepper
1 T chopped parsley
½ C grated cheese

Line 22cm quiche dish with pastry, brush with egg white and set aside to dry. Saute onion and bacon in oil. Drain salmon, saving liquid. Whisk eggs and milk together, add salmon liquid, pepper and parsley. Spread flaked salmon over pastry, then sprinkle onion and bacon and half cheese. Carefully pour egg mixture over back of spoon and sprinkle with remaining cheese. Stand dish on baking tray and bake at 200°C for 10 mins then at 160°C for 35 mins or until set.