10 tbsp. chilled butter
1 1/4 c. flour
1/3 to 1/2 c. ice cold water
Grated cheddar and Swiss cheese
2 c. flaked salmon
2 tsp. dill weed
1 carton sour cream
1 can cream of mushroom soup
3 eggs
1 sm. onion
1 bunch broccoli
20 fresh mushroom
2 tbsp. butter

Cut chilled butter into flour. Stir in water to form pastry. Roll between waxed paper to desired thickness. Place in 10 inch quiche pie pan. Flute edges. Saute onion and broccoli in butter. Mix salmon, dill, sour cream, soup and eggs together. Add to broccoli mixture. Pour salmon mixture into pastry shell, top with grated cheese.