Almond Salmon Quiche Recipe
Ingredients
| Whole wheat flour | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 2/3 Cup (16 tbs) | |
| Almonds | 1/4 Cup (16 tbs), finely chopped | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Cooking oil | 6 Tablespoon | |
| Salmon | 1 15 1/2 Ounce | |
| Eggs | 3 , beaten | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| 1/4 cup mayonnaise or salad dressing | ||
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
| Onion | 1 Tablespoon, grated | |
| Dill weed | 1/4 Teaspoon, dried | |
| 3 drops bottled hot pepper sauce | ||
Directions
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.
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.
Chef
