8 oz. can salmon
2 c. shredded Swiss cheese (8 oz.)
2 tsp. grated onion
1 tbsp. all-purpose flour
1/4 tsp. salt
1 unbaked 9 inch pastry shell
3 eggs
1 c. milk

Drain salmon; remove any skin or small bones; flake fish.

Combine cheese, onion, flour and salt in medium bowl; fill pastry shell with alternate layers of salmon and cheese mixture.

Beat eggs and milk in a large measuring cup or medium size bowl; pour over layers in shell. Bake at 450 F. for 15 minutes; reduce temperature to 325 F; bake 30 minutes longer, or just until firm in the center. Serve with mixed green salad, if you wish.