1 (15 1/2 oz.) can salmon, drained
1 1/2 c. onion, diced
1 garlic clove, minced
1 (16 oz.) container plain yogurt
1 c. liquid egg substitute
4 oz. shredded Swiss cheese
1 tsp. dill weed
1/4 tsp. salt

PARMESAN CRUST:

1 1/2 c. flour
1/2 c. Parmesan cheese
1/3 c. canola oil
1/4 c. nonfat milk

Crust - Combine flour and cheese. In separate bowl, mix oil and milk until creamy. Pour liquid over flour and stir lightly with fork until blended. Pat the dough with fingers in a 9 inch deep dish pie or quiche pan, pressing evenly over bottom and up sides. Bake at 375 degrees for 10 minutes. Combine the rest of ingredients and pour into Parmesan crust. Bake at 375 degrees for 65-70 minutes. Cool 15 minutes in pan. Serves 6.