Salmon Quiche

• 1 cup (225 ml) whole wheat flour
• 2/3 cup (150 ml) shredded cheddar cheese
• 1/4 cup (60 ml) chopped almonds
• 1/4 tsp (1 ml). paprika
• 6 tbsp (90 ml). (or less) salad oil
• 1 15-1/2 oz (434 grm). can salmon
• 3 eggs
• 1 cup (225 ml) light sour cream
• 1/4 cup (60 ml) light mayonnaise
• 1/2 cup (125 ml) shredded cheddar cheese
• 1/2 small onion, diced fine
• 1/4 tsp (1 ml). (or so) dill weed
• 3 drops (or so) hot pepper sauce

1. Blend all crust ingredients.
2. Reserve small amount for sprinkling on top of pie.
3. Press remaining into sides and bottom of 9" pie pan.
4. Bake at 400 degrees (200 C.) for 10 minutes.
5. Remove.
6. Reduce heat to 350 degrees (175 C.).
7. Drain salmon.
8. Flake and bone salmon.
9. Blend eggs, mayo, and sour cream.
10. Add salmon and all remaining ingredients except top sprinkling.
11. Spoon salmon into crust.
12. Sprinkle with reserved crust mixture.
13. Bake 1 hour or until firm in the center.

whole wheat flour, cheddar cheese, almonds, paprika, salad oil, salmon, eggs, sour cream, light mayonnaise, cheddar cheese, onion, dill, drops

Taken from online-cookbook.com/goto/cook/rpage/0003EC (may not work)