CRUST:

1 c. whole wheat flour
2/3 c. shredded cheddar cheese
1/4 c. almonds
1/2 tsp. salt
1/4 tsp. paprika
6 tbsp. cooking oil

Combine flour, cheese, almonds, salt and paprika in a bowl. Stir in oil. Set aside 1/2 cup of the crust mix. Press remaining mix into the bottom and sides of a 9 inch pie plate. Bake 10 minutes at 400°F.

Remove crust and lower oven temperature to 325°F.

QUICHE:

15 1/2 oz. can salmon, drained
3 beaten eggs
1 c. dairy sour cream

Beat eggs until frothy. Combine eggs, salmon, and sour cream. Process until smooth. Pour into crust. Cover with top pastry, crimp and seal. Cut a vent into the center to allow steam to escape.

Bake at 325°F for 35-45 minutes, or until crust is golden brown.