Servings: 6

120 g. light whole wheat flour 120 g. light whole wheat flour
⅔ C. shredded cheddar cheese ⅔ C. shredded cheddar cheese
¼ C. chopped roasted almonds ¼ C. chopped roasted almonds
½ t. salt ½ t. salt
¼ t. smoked paprika (or regular) ¼ t. smoked paprika (or regular)
6 T. vegetable oil 6 T. vegetable oil
¼ t. dill weed ¼ t. dill weed
15 oz cooked and shredded salmon 15 oz cooked and shredded salmon
½ c. water ½ c. water
3 large eggs, beaten 3 large eggs, beaten
1 C. light sour cream 1 C. light sour cream
¼ C. mayonnaise ¼ C. mayonnaise
½ C. shredded cheddar cheese ½ C. shredded cheddar cheese
1 T. grated onions 1 T. grated onions
3 drops hot pepper sauce 3 drops hot pepper sauce

Crust: Cut dry ingredients together and lightly stir in oil, using a fork. Roll pie crust out and place in quiche or 9" pie pan. Bake in preheated 400° oven for about 10 minutes. Allow to come to room temperature.
Filling: Mix all ingredients together and pour into baked and cooled crust. Bake in preheated 325° oven for 45 minutes.