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Salmon Quiche
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salmon pie

Rainy Mountain Gardens


  • Crust:
  • 1 cup (225 ml) whole wheat flour
  • 2/3 cup (150 ml) shredded cheddar cheese
  • 1/4 cup (60 ml) chopped almonds
  • 1/4 tsp (1 ml). paprika
  • 6 tbsp (90 ml). (or less) salad oil
  • Filling:
  • 1 15-1/2 oz (434 grm). can salmon
  • 3 eggs
  • 1 cup (225 ml) light sour cream
  • 1/4 cup (60 ml) light mayonnaise
  • 1/2 cup (125 ml) shredded cheddar cheese
  • 1/2 small onion, diced fine
  • 1/4 tsp (1 ml). (or so) dill weed
  • 3 drops (or so) hot pepper sauce
  • Blend all crust ingredients.
  • Reserve small amount for sprinkling on top of pie. Press remaining into sides and bottom of 9" pie pan.
  • Bake at 400 degrees (200 C.) for 10 minutes. Remove.
  • Reduce heat to 350 degrees (175 C.).
  • Drain salmon.
  • Flake and bone salmon.
  • Blend eggs, mayo, and sour cream.
  • Add salmon and all remaining ingredients except top sprinkling.
  • Spoon salmon into crust.
  • Sprinkle with reserved crust mixture.
  • Bake 1 hour or until firm in the center.
Good hot or cold. I have also served as an appetizer in thin wedges.

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