Preheat oven to 375°F.

Pastry for 9 inch pie plate:

1 lb. fillet smoked salmon
1/4 lb. sliced mushrooms
1 c. diced Gruyere or Swiss cheese
1/4 c. grated Parmesan cheese
1 c. milk
1 c. cream
4 eggs
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. olive oil
1 tbsp. butter or 2 cups half and half

Line 9 inch pie shell with pastry. Sauté mushrooms in butter and olive oil until lightly brown. Remove mushrooms from pan and set aside. Sauté salmon in same skillet over moderately high heat for 2 minutes. Sprinkle inside of shell with salmon, mushrooms, and cheeses.

Heat to almost boiling point, milk and cream (half and half). Let cool a bit and add eggs, nutmeg, salt, and pepper. Whisk until well blended. Pour mixture into shell over other ingredients.

Bake for 35 to 40 minutes or until a knife inserted into pie comes out clean.