Kippered Salmon Quiche (6 servings) 9-inch unbaked pie shell 6 ounces kippered salmon 3 ounces smoked Gruyere cheese 1 cup milk 1 cup heavy cream 4 large eggs - beaten 1 small onion 1/4 teaspoon salt 1/8 teaspoon white pepper Used book store score! This recipe is from the 1972 book The Playboy Gourmet by Thomas Mario (Copyright by Playboy). It's a fun look back at how hip, sophisticated swingers approached cooking at the height of Playboy's popularity. The book is geared mainly toward cooking for party situations. There's only a couple dishes that might be considered suitable for breakfast. This is one of them. Hope you like it! How To Make A Kippered Salmon Quiche Use prepared unbaked pie shell, now obtainable at many bakery counters. Preheat oven to 450 degrees. Fit pie shell into pie plate; pierce bottom and sides at 1-inch intervals with fork, then bake for 10 minutes, no longer. Remove from oven. Reduce heat to 350 degrees. While pie is baking, cut away any hard ends on surface of salmon. Cut salmon into 1/2-inch dice or break into flakes. Cut cheese into very small dice or slivers. Heat milk and cream in saucepan over a moderate flame until bubbles appear around edge of sauce pan. Do not boil. Slowly pour milk into eggs, beating well. Grate onion into milk mixture. Add salt and pepper. Place salmon and cheese in pie shell. Place pie shell on oven rack. Pour milk mixture from teapot or saucepan into pie shell, avoiding spillage. Do not overfill. Bake 20 minutes or until top of quiche is firm when lightly touched. Serve warm as appetizer. Quiche may be baked beforehand and then returned to a moderate oven for reheating a few minutes just before serving. Note For Mr Breakfast: Kippered salmon is traditionally white salmon that that's been salt cured and baked (aka smoked). It tends to be more flaky than other smoked salmon. The word "kipper" in this instance simply refers to a salmon that's been split, salted and smoked. Vintage recipe for a smoked salmon and Gruyere quiche from The Playboy Gourmet (1972). Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3214. Submitted 1/15/2014.