Salmon Quiche With Fluffy Dill Whip - cooking recipe

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

Preparation

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.