Categories: Appetizers, Cheese/eggs, Fish 
      Yield: 4 servings 
  
    418 g  Canned Alaska salmon 
           -(red or pink) 
    550 g  Ready-made shortcrust pastry 
     75 g  Broccoli florets; blanched 
     75 g  Asparagus spears; blanched 
      1    Leek 
           - cleaned and thinly sliced 
      4    Fresh tomatoes; skinned, 
           - de-seeded, chopped 
      4    Spring onions; chopped 
      1 sm Onion;, chopped 
     50 g  Smoked salmon 
      8    Black olives, pitted 
           - and quartered 
     50 g  Stilton cheese, crumbled 
     50 g  Cheddar cheese, grated 
     75 g  Mozzarella, thinly sliced 
     50 g  Feta cheese, crumbled 
      1 ts Pesto 
     12    Eggs 
    600 ml Milk 
    300 ml Single cream 
           Salt and black pepper 
  
  This recipe describes four quiches with different fillings. If 
  preferred, one single filling may be chosen, but the ingredients must be 
  multiplied by four. 
   
  1. Salmon with Broccoli and Stilton 
  2. Salmon with Asparagus and Cheddar 
  3. Salmon and Mozzarella 
  4. Salmon with Tomatoes and Feta Cheese 
   
  Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the cans of salmon. 
  Flake and set aside. 
   
  Divide the pastry into four and roll out to line four 22.5 cm / 9inch 
  flan dishes. Spread the salmon evenly over the base of each flan. 
   
  Arrange the broccoli in one flan, the asparagus in another, and the 
  leeks and tomatoes in the other two. Sprinkle the spring onions over the 
  asparagus quiche, onion over the broccoli, smoked salmon into the leeks 
  and olives into the tomato. 
   
  Top the broccoli quiche with Stilton, the asparagus with Cheddar, the 
  leek quiche with Mozzarella and the tomato with Feta cheese and pesto. 
  Beat the remaining ingredients and pour into each flan. Bake for 10 
  minutes. Reduce the temperature to 160C, 325F, Gas mark 3 and cook for 
  40 minutes. Serve with salad. 
   
  Makes 4, serves 24-32. Approx. 255 kcals per serving 
   
  From: On the Wild Side - Alaska Canned Salmon Recipes 
  Reprinted with permission from Alaska Seafood Marketing Institute 
  Meal-Master compatible recipe format courtesy of Karen Mintzias