2 tbsp. unsalted butter
1/4 lb. fresh mushrooms, chopped
2 shallots, minced
1 c. cooked fresh salmon, flaked
1 (9 or 10 inch) prebaked pie shell
3 eggs
1 1/2 c. heavy cream
1/4 tsp. salt
1/8 tsp. pepper
Pinch of nutmeg
2 tbsp. finely minced fresh chives
3 tbsp. Gruyere or Swiss cheese

Melt butter in heavy skillet. Saute mushrooms and shallots until lightly browned. Remove from heat and mix with salmon. Fill pie shell with salmon mixture. Combine eggs and cream, season with salt and pepper. Stir in nutmeg and chives. Pour mixture over salmon and sprinkle with cheese. Bake in 375 degree oven for 40 to 50 minutes or until prick inserted into center comes out clean. Serve warm. Makes 8 servings.