3/4 lb. salmon
3 tbsp. flour
1/2 tsp. dried dill or 1 tbsp. fresh dill
1/2 tsp. salt
1/4 tsp. black pepper
4 lg. eggs
1 tbsp. Dijon mustard
1 1/4 c. milk
1/2 c. thinly sliced scallions (including tops)
2 tbsp. chopped parsley
1/2 c. shredded Cheddar cheese (2 oz.)
1/4 tsp. paprika
1 lemon, cut into 6 wedges

In a large bowl, stir together flour, dill, salt and pepper. Whisk in eggs 2 at a time, then add mustard and gradually whisk in milk. Stir in the scallions and parsley and all but 2 tablespoons cheese. Spray 9-inch quiche pan with vegetable oil. Arrange salmon on pan. Pour in filling and top with cheese. Bake in center of oven until puffed and set, about 45 minutes at 350 degrees. Allow to cool for 15 minutes. Cut into 6 wedges and serve hot with lemon wedges.