(real men like this one)

1 refrigerated pastry shell (or do your own)
3 eggs
6 oz smoked salmon, skinned and flaked
1 c. half-n-half
1 t. hot, dry mustard
1 c. left-over wild rice
¼ t. pepper
¼ t. dill weed
1 ½ c. grated Monterey Jack
1 ½ c. grated Swiss

Pre-bake the crust as indicated. Set oven temp to 375 degrees.

Layer salmon in the baked crust and top with wild rice, then the cheeses. In a separate bowl, beat eggs, then add half-n-half, mustard, pepper and dill weed, mixing well.

Pour over the egg mixture and bake at 375 degrees 1 hour (more or less) until set.

Remove from oven and let stand for 10 minutes before cutting.

(For this and virtually all savory quiches I like to brush the baked shell, before filling it, with a little egg wash in which I have added a little stone-ground mustard and put it back in the oven for a couple of minutes to set it. Keeps the shell from getting damp!)