Almond Salmon Quiche
|Whole wheat flour||1 Cup (16 tbs)|
|Shredded cheddar cheese||2⁄3 Cup (10.67 tbs)|
|Finely chopped almonds||1⁄4 Cup (4 tbs)|
|Cooking oil||6 Tablespoon|
|Canned salmon||15 1⁄2 Ounce (1 Can)|
|Eggs||3 , beaten|
|Dairy sour cream||1 Cup (16 tbs)|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Grated onion||1 Tablespoon|
|Dried dill weed||1⁄4 Teaspoon|
|Bottled hot pepper sauce||3 Drop|
For crust, stir together flour, the 2/3 cup cheese, almonds, salt, and paprika.
Stir in oil.
Set aside 1/2 cup of the crust mixture.
Press remaining mixture into bottom and sides of 9-inch pie plate.
Bake in 400° oven 10 minutes.
Remove from oven; reduce oven temperature to 325°.
For filling, drain salmon, reserving liquid.
Add water to reserved liquid, if necessary, to make 1/2 cup liquid.
Flake salmon, removing bones and skin.
Mix eggs, sour cream, mayonnaise, and reserved salmon liquid.
Stir in salmon, the 1/2 cup cheese, onion, dillweed, and pepper sauce.
Spoon into crust.
Sprinkle with reserved crust mixture.
Bake in 325° oven for 45 minutes or till firm in center.