1 unbaked 9" pastry shell
1 (15 1/2 oz.) can salmon
3 lg. eggs
1 c. sm. curd cream style cottage cheese
2 tsp. Dijon mustard
3/4 tsp. salt
1/2 c. half & half
1 (4 oz.) can sliced mushrooms
1/2 c. shredded carrots
1/4 c. thinly sliced green onions
Parsley

Partially bake pastry shell on lower rack of 375 degree oven 15 minutes. Meanwhile, drain salmon, reserving 2 tablespoons liquid. Break salmon into chunks. Beat eggs with cottage cheese, mustard and salt. Add half and half, salmon liquid and undrained mushrooms. Stir in carrot, onion and salmon. Ladle into partially baked pastry shell. Return to oven and bake 45 minutes longer or until set in center. Let stand 10 minutes. Garnish with parsley. Serves 6 to 8.