Cookin’ With Carolyn Cheddar Salmon Quiche

Cheddar Salmon Quiche
1 cup flour
1/4 tsp. salt
3 Tbsp. cold butter
3 Tbsp. shortening
1/4 cup milk
1 can (14-3/4 oz.) salmon, drained, bones and skin removed
1 cup (4 oz.) shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped onion
]1 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
3 eggs
1-1/4 cups milk
In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk. On a floured surface, roll dough to fit a 9-in. pie plate. Transfer pastry to an ungreased pie plate; trim and flute edges. Bake the crust at 350 degrees for 10 minutes.
In a large bowl, combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture. Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.