Instructions: Line a 9 inch quiche dish with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 degrees F. for 3 minutes; remove from oven, and gently prick with a fork. Bake 5 minutes longer. Cool on rack. Drain clams, reserving liquid; set aside. Saute onion in butter in a skillet until tender. Add clams, parsley, salt, and pepper; saute 30 seconds.

Spoon mixture into prepared pastry shell; sprinkle with cheese. Beat eggs; add whipping cream and clam liquid, beating well; pour into pastry shell. Sprinkle with paprika. Bake at 350 degrees F. for 45 minutes or until set. Let stand 10 minutes before serving.

Serves 4 to 6.

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