1 c. whole wheat flour
2/3 c. shredded sharp Cheddar cheese
1/4 c. chopped almonds
1/2 tsp. salt
1/4 tsp. paprika
6 tbsp. corn oil

Combine first 5 ingredients and stir in corn oil. Set 1/2 of this aside. Press the rest into bottom and up sides of 9 inch pie pan or quiche pan. Bake crust at 400 degrees for 10 minutes. Remove from oven.

FILLING:

15 1/2 oz. can salmon
3 eggs
1 c. sour cream
1/4 c. mayonnaise
1/2 c. shredded sharp Cheddar cheese
1 tbsp. chopped onion
1/4 tsp. dried dill weed
3 drops Tabasco sauce

Drain salmon, reserving liquid. Add enough water to liquid to make 1/2 cup. Flake salmon and set aside.

In bowl, blend 3 eggs, beaten, sour cream, mayonnaise and salmon liquid. Stir in salmon, cheese, onion, dill and Tabasco. Spoon into crust. Sprinkle the reserved crust mixture on top. Bake at 325 degrees for 45 minutes to 1 hour until firm in center. Serves 6-8. Freezes well.