1 (9 inch) unbaked pie shell (I use Pillsbury refrigerated crusts)
1 (15 1/2 oz.) can salmon
3 eggs, beaten
1 c. sour cream (I use light)
1/4 c. mayonnaise (I use light)
3 (4 oz.) shredded sharp Cheddar cheese
1 tbsp. onion, grated
1/4 tsp. dillweed
3 drops Tabasco

Drain salmon, reserving liquid. Add water to make 1/2 cup liquid. Flake salmon, removing bones and skin; set aside. Blend eggs, sour cream, mayonnaise and liquid. Stir in salmon, cheese, onion, dill and Tabasco. Pour filling into crust. Bake at 425 degrees for 15 minutes then reduce heat to 300 degrees and bake for 40 minutes or until center of quiche puffs up and is firm in center.