Prepare pastry for a 9-inch double pie crust.

Roll out the pastry and cut into twelve 5-inch circles.

Set each circle loosely into large 3-inch muffin cups.

Chill the pastry-filled muffin cups.

In a bowl, toss together shredded Swiss cheese, flaked salmon, minced onion, minced celery, minced parsley, flour, and salt.

Spoon the cheese and salmon mixture into the pastry shells.

In a separate bowl, combine eggs and light cream.

Pour the egg and cream mixture over the cheese mixture in the shells.

Sprinkle each mini quiche with Parmesan cheese.

Bake in a preheated 375°F (190°C) oven for 30 to 35 minutes, or until the filling is set and the crust is golden brown.