Salmon Quiche With Fluffy Dill Whip

Name: Salmon Quiche With Fluffy Dill Whip
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 pie, 8 serving(s)
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

Submitted by MichelleAndErin

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

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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

Combine flour, 2/3 cup cheddar, almonds, paprika, oil, and set aside 1/2 cup.
Press the rest of crust into bottom and sides of 9 inch pan, bake 10 minutes at 400 degrees.
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.
Mix the sour cream, mayo, dill, and tabasco. Chill, and put a dollop on top when serving.