Salmon Quiche

1 cup whole wheat flour
2/3 cup shredded Cheddar cheese
½ cup chopped almonds
¼ tsp salt
¼ tsp paprika
¼ cup oil
3 large eggs, beaten
1 (8 oz) carton sour cream
½ cup shredded Cheddar cheese
¼ cup mayonnaise
1 T grated onion
1 tsp chopped fresh dill or ¼ tsp dried dillweed
1/8 tsp hot sauce
1 (14 ¾ oz) can salmon, undrained
½ tsp chopped fresh dill

Combine first 6 ingredients in a medium bowl, stirring until well blended.  Press crust mixture in bottom and up sides of a 9-inch quiche dish.  Bake at 400 degrees for 10 minutes.  Remove from oven; reduce heat to 325 degrees.

Combine eggs and next 6 ingredients in a large bowl; stir well.  Drain and flake salmon, reserving liquid.  Remove and discard bones and skin from salmon, if desired.  Add salmon to egg mixture.  Add water to reserved liquid to measure ½ cup; add to salmon mixture, stirring well.  Spoon salmon mixture into crust.

Bake at 325 degrees for 45 to 50 minutes.  Sprinkle with ½ tsp fresh dill.