Crust:
1 cup flour
2/3 cup grated cheddar cheese
1/4 cup chopped toasted almonds
Pinch salt
1/4 teaspoon paprika
6 tablespoons salad oil
Filling:
6 1/2 ounce can salmon
3 eggs, beaten
1/2 cup sour cream
1/2 cup plain yogurt
1/4 cup mayonnaise
1/2 cup cheddar cheese, grated
1 tablespoon chopped green onion
1/4 teaspoon dill weed
3 drops tabasco sauce (optional)

Preparation Instructions:
For the crust, combine dry ingredients, add oil, stir well & press into a 9 inch pie plate. Bake 400 degrees F. for 10 minutes, cool.
For the filling, drain & flake the salmon, reserving the liquid. Blend eggs, sour cream, yogurt, mayonnaise and salmon liquid then fold in salmon, cheese, onions, dill & tabasco sauce. Spoon into shell & bake at 325 degrees F. for about 40 minutes or until firm.
The cooked quiche can be refrigerated & reheated at 325 degrees F for about 30 minutes, or the crust & filling can be made in the morning & kept separate until ready to bake & serve......enjoy!