Instructions: Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge. Bake at 350 degrees for 5 minutes or until partially baked.

Sprinkle with half the Parmesan cheese. Layer with the salmon and green onions.

Beat the eggs, cream cheese and goat cheese in a mixer bowl until smooth.

Add the evaporated milk and pepper, beating well.

Pour over the layers. Sprinkle with the remaining Parmesan cheese and the basil.

Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean. Cool for 15 minutes before serving.

Note:
Our chef, Brant, and I love this sinfully rich quiche. We often make it as a lunch special, but it is also great when prepared as mini-quiches for hors doeuvre.

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