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.