1 1/2 c. flour
3/4 c. Crisco
1/2 c. Parmesan cheese
2 tbsp. cold water

Combine flour, cheese, then cut in the Crisco. Sprinkle in the water. Blend well and press into sides and bottom of a 9 x 13 inch pan. Bake at 400 degrees for 10 minutes. (Reserve some of this to top quiche with) 1/2 cup is enough.

FILLING:

1 (10 oz.) pkg. frozen spinach, thawed
1 lb. canned salmon, drained
1 med. onion, chopped
1 clove garlic, minced or chopped
2 tbsp. butter
16 oz. plain yogurt
4 eggs
1 1/2 c. shredded med. Cheddar cheese
1 tsp. dill weed
Pinch of salt & pepper
8 oz. softened cream cheese
1/2 tsp. Italian herb spices

Spread cream cheese over crust. Crumble spinach over cream cheese. Crumble salmon over spinach. Mix all remaining ingredients and pour over salmon. Top with remaining crust. Bake at 350 degrees for 1 hour.