Salmon Quiche


1 cup whole wheat flour
2/3 cup shredded sharp cheddar cheese
¼ cup chopped or sliced almonds
½ tsp. salt
½ tsp. paprika

6 Tbl. corn or other cooking oil
1 15½ ounce can salmon
3 beaten eggs
1 cup dairy sour cream
¼ cup mayonnaise or salad dressing
½ cup shredded sharp cheddar cheese
1 Tbl. grated onion
¼ tsp. dried dillweed
3 drops bottled hot pepper sauce


For Crust
Combine whole wheat flour, grated cheese, almonds, salt, and paprika in a bowl. Stir in oil. Set aside ½ cup of the crust mixture. Press remaining mixture into the bottom and up the sides of a 9 inch pie plate. Bake crust in 400 ° oven for 10 minutes. Remove form oven. Reduce oven temperature to 325°.

For Filling
While crust is baking, drain salmon and reserve liquid. Add water to reserved liquid, if necessary, to make ¼ cup Liquid. Flake salmon, removing bones and skin; set aside. In a bowl, blend together eggs, sour cream, mayonnaise/salad dressing, and reserved salmon liquid. Stir in salmon, grated cheese, onion, dilweed, and hot pepper sauce.

Final assembly
Spoon filling into baked crust. Sprinkle with reserved crust mixture. Bake in 325° oven for 45 minutes or till firm in center. Makes 6 servings.