one 9-inch partially baked pastry shell
1/4 lb. mild white fish, cooked and flaked (or use crab)
2 tbsp. minced onion
2 tbsp. butter
1 can (3 oz.) sliced mushrooms, drained (save broth)
4 eggs, beaten
3/4 cup light cream
1/2 tsp. salt
1/8 tsp. tarragon, crushed
1/4 tsp. marjoram
1/8 tsp. pepper
1/2 cup grated Swiss cheese
Partially bake the pastry shell and allow to cool.
Saute onion in butter until tender. Add all but 10 slices of mushroom. Continue to saute until hot. Combine beaten eggs, light cream, mushroom broth, salt, tarragon, marjoram, cayenne and pepper. Fold in sauteed onions, mushrooms and flaked fish. Pour mixture into the pastry shell.
Sprinkle with cheese and bake 35 minutes in preheated 375 degree oven (350 degrees if a glass baking dish is used). After 20 minutes top with extra mushrooms. When done, the bake will be puffed and brown. A knife inserted near the center will come out clean. Let stand 5 minutes before cutting. Garnish with paprika. Serves 6.