This was my dad's favorite quiche recipe. It works well with smoked, canned or fresh salmon.
1 cup whole wheat or gluten-free flour
2/3 cup shredded Cheddar cheese
1/4 cup sliced almonds
1/4 tsp salt
1/4 tsp paprika
1/3 cup canola oil
3 eggs beaten
1 cup light sour cream
1/4 cup light mayonnaise
1 tbsp onion, minced
1/4 tsp dill weed
3 drops Tabasco
1 16-oz smoked salmon or 2 6-oz salmon packages
1/2 cup shredded Cheddar cheese
Preheat oven to 400 degrees. Spray pie pan with no-stick cooking spray. Combine first five ingredients. Stir in oil. Press remaining mixture around bottom and sides of 9-inch pie pan. Bake crust at 400 degrees for 10 minutes. Remove from oven. Lower temperature to 325 degrees for filling.
Flake salmon to remove bone and skin. Set aside.
Blend first five ingredients, then add salmon and cheese. Pour into previously baked crust. Bake at 325 degrees for 45 minutes or until firm in center. If the quiche is firm in the center but still pale, turn the temperature up to 400 degrees (or 375 if you have a convection oven). Cook for a few minutes more until the quiche is lightly browned.