1 pie crust
1 c. (8 oz.) canned salmon, drained
2 c. or 1/2 lb. Swiss or cheddar cheese
2 eggs, beaten
2 tsp. grated onion
1/4 tsp. salt
1 tbsp. flour
1 c. milk

In pie shell alternate salmon with cheese mixture; end with cheese. Pour 1 cup milk over the top. Bake at 450 degrees for 15 minutes and lower heat to 325 degrees for 30 minutes or firm in center.