Pastry for 1 (9 inch) pie
1 flat can (7 3/4 oz.) salmon, drained and flaked
1 pkg. (10 oz.) frozen chopped broccoli cooked or use broccoli spears, stems chopped and cooked, or 2/3 cup fresh cooked and chopped broccoli
3 hard cooked eggs, sliced
1/3 c. finely chopped celery
1/4 c. finely sliced green onions
1/2 tsp. dill weed
1/8 tsp. pepper
1 c. mayonnaise
1 c. shredded Swiss cheese

Roll pastry and fit into pie pan. Prick well and bake at 425 degrees for about 10 minutes or until very lightly browned. Remove from oven and cool slightly. Reduce oven temperature to 375 degrees. Flake half of salmon into pie shell. Add a layer of broccoli, then of sliced egg. Combine remaining ingredients. (Save half of the cheese.)

Pour half over egg layer. Top with remaining salmon, then with remaining mayonnaise mixture. Sprinkle with remaining cheese. Bake 30 minutes or until well heated.

This pie can be made a day in advance of need, then baked when ready to serve.