Salmon Quiche

Directions

1. 1
   Drain salmon, reserving liquid.
2. 2
   Sprinkle salmon chunks over bottom of pastry shell. Combine cream cheese and lemon juice. Gradually beat in reserved liquid from salmon, adding salt and cream. Beat the egg yolks lightly and stir into cream cheese mixture.
3. 3
   Beat egg whites until stiff, not dry. Fold gently into egg yolk, cream cheese mixture.
4. 4
   Spoon over salmon and bake at 375° for 45 minutes.
5. 5
   May garnish with pimento, if desired.
6. 6
   Very rich!
7. 7
   Good for brunch.