1 (7 1/2 oz.) can salmon, drained
4 oz. shredded Swiss cheese
1 1/2 c. milk
4 eggs, beaten
1 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. Coat 9-inch pie plate or quiche pan with vegetable spray.

Break up salmon and sprinkle evenly in bottom of dish; top with cheese. In medium bowl beat milk, eggs, and seasonings; blend well. Pour over salmon and cheese.

Bake 55 minutes or until top is golden and filling is set. Allow to set for several minutes before cutting. Makes 8 servings.