2 deep dish pie crusts
1 can (15 oz.) salmon
1 onion, diced
4 oz. fresh mushrooms
1 clove garlic, crushed
2 tbsp. butter
1 (16 oz.) carton sour cream
4 eggs
1 1/2 c. shredded Swiss cheese
1 tsp. dill weed
1/4 tsp. salt

Drain salmon. Saute onion, mushrooms and garlic in butter until soft. Beat sour cream and eggs until blended. Break salmon into bite size pieces and stir into sour cream mixture along with onion mixture, 1 cup cheese, dill weed and salt. Pour into pie crusts and top with remaining 1/2 cup cheese. Bake in 375 degree oven 60 to 70 minutes.