Salmon Quiche

1 small onion, chopped
1/2 c. mushrooms, chopped
1 tbsp. parsley, chopped
1/2 c. mayonnaise
1 can salmon, drained and flaked
1/4 c. half and half
1/8 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1 tsp. prepared horseradish
1 tsp. Worcestershire sauce
3 eggs, beaten
1 c. shredded Swiss cheese

Line a 9-inch quiche dish or pie plate with pastry; trim excess pastry around edges and flute. Prick bottom and sides of quiche shell with a fork.

Bake at 425°F for 10 to 12 minutes.

Combine remaining ingredients, except cheese, stirring well; set aside. Sprinkle 1/2 cup cheese into pastry shell; top with salmon mixture.

Bake at 375°F for 50 minutes.

Sprinkle remaining cheese over quiche and bake 5 additional minutes.

Yield: 1 (9-inch) pie.