Salmon Quiche With Fluffy Dill Whip

Submitted by MichelleAndErin

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

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Yields: 1 pie
• Serves: 8

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.