SALMON QUICHE

SALMON QUICHE image

Categories Fish Bake

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 c. whole wheat flour
□ 2/3 c. shredded sharp cheddar cheese
□ 1/4 c. chopped almonds
□ 1/2 tsp. salt
□ 1/4 tsp. paprika
□ 6 tbsp. corn or other cooking oil
□ 1 (15 1/2 oz.) can salmon or fresh baked salmon
□ 3 beaten eggs
□ 1 c. dairy sour cream
□ 1/4 c. mayonnaise or salad dressing
□ 1/2 c. shredded sharp cheddar cheese
□ 1 tbsp. grated onion
□ 1/4 tsp. dried dillweed
□ 3 drops bottled hot pepper sauce

Steps:

CRUST: Combine whole wheat flour, 2/3 cup cheese, almonds, salt and paprika. Stir in oil. Set aside 1/2 cup crust mixture. Press remaining into bottom and up sides of 9 inch pie plate. Bake at 400 degrees for 10 minutes. Remove from oven. Reduce oven to 325 degrees. FILLING: While crust is baking, drain salmon, reserving liquid to make 1/2 cup, if necessary, add water. Flake salmon, removing bones and skin. In bowl, blend eggs, sour cream, mayonnaise or salad dressing and salmon liquid. Stir in salmon, 1/2 cup cheese, onion, dillweed and hot sauce. Spoon filling into crust. Sprinkle with reserved crust mixture. Bake at 325 degrees for 45 minutes or until firm

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