Salmon Quiche With Fluffy Dill Whip |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Good hot or cold, with fresh or canned salmon, and easy. Make two and put one in the freezer! Ingredients:
1 cup whole wheat flour |
2/3 cup sharp cheddar cheese, shredded |
1/4 cup almonds, chopped |
1/4 teaspoon paprika |
6 tablespoons vegetable oil |
15 ounces salmon (one can) |
3 eggs, beaten |
1/4 teaspoon dill weed |
1 cup sour cream |
1/2 cup sharp cheddar cheese, shredded |
1 tablespoon onion, chopped |
3 dashes cayenne pepper |
1/2 cup sour cream |
1/2 cup mayonnaise |
1 teaspoon dill weed |
2 dashes tabasco sauce |
Directions:
1. Combine flour, 2/3 cup cheddar, almonds, paprika, oil, and set aside 1/2 cup.
2. Press the rest of crust into bottom and sides of 9 inch pan, bake 10 minutes at 400 degrees.
3. Flake salmon. Add eggs, dill, sour cream, and the other 1/2 cup of cheese. Put in baked and slightly cooled shell. Sprinkle reserved 1/2 cup crust over top. Bake at 325 degrees for 45 minutes.
4. Mix the sour cream, mayo, dill, and tabasco. Chill, and put a dollop on top when serving.
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