1 can (15 1/2 oz.) salmon, well drained
1 lg. onion, diced
1 clove garlic, crushed
2 tbsp. butter
1 (16 oz.) sour cream
4 eggs
1 1/2 c. shredded Gruyere cheese, divided
1 tsp. dill weed
1/4 tsp. salt
Parmesan cheese (as follows)

Drain salmon and break into small pieces. Saute onion and garlic in butter until soft. Beat sour cream and eggs together. Stir in salmon, vegetables, dill, salt and 1 cup cheese. Pour into prepared crust and top with remaining cheese. Bake in preheated oven, 375 degrees for 55 to 60 minutes.

CRUST: Combine 1 1/2 cups flour, 1/2 cup grated Parmesan cheese. Cut in 3/4 cup vegetable shortening until mixture resembles small peas. Sprinkle with 2 tablespoons water. Form into dough with hands. Press into bottom and sides of an 8 inch spring form pan. Bake at 375 degrees for 10 minutes.