Salmon Quiche With Fluffy Dill Whip

Good hot or cold, with fresh or canned salmon, and easy. Make two and put one in the freezer!

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  cup whole wheat flour
• 2⁄3 cup sharp cheddar cheese, shredded
• 1⁄4 cup  almonds, chopped
• 1⁄4 teaspoon paprika
• 6  tablespoons  vegetable oil
• 15  ounces salmon (one can)
• 3  eggs, beaten
• 1⁄4 teaspoon dill weed
• 1  cup sour cream
• 1⁄2 cup sharp cheddar cheese, shredded
• 1  tablespoon onion, chopped
• 3  dashes cayenne pepper
• 1⁄2 cup sour cream
• 1⁄2 cup mayonnaise
• 1  teaspoon dill weed
• 2  dashes Tabasco sauce

Directions

1. Combine flour, 2/3 cup cheddar, almonds, paprika, oil, and set aside 1/2 cup.
2. Press the rest of crust into bottom and sides of 9 inch pan, bake 10 minutes at 400 degrees.
3. Flake salmon. Add eggs, dill, sour cream, and the other 1/2 cup of cheese. Put in baked and slightly cooled shell. Sprinkle reserved 1/2 cup crust over top. Bake at 325 degrees for 45 minutes.
4. Mix the sour cream, mayo, dill, and tabasco. Chill, and put a dollop on top when serving.