Ingredients:

  • 1 cup (120g) whole wheat flour (plus extra for dusting)
  • ⅔ cup (67g) grated sharp cheddar cheese
  • ¼ cup (30g) slivered almonds, toasted and chopped
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (0.5g) paprika
  • 6 tablespoons (85g) oil mix (3 tbsp olive oil, 3 tbsp vegetable oil)
  • 2 tablespoons (30ml) ice water (approximate - add until dough comes together)
  • 2 (14.75 oz/418g each) cans salmon, drained, skin and bones removed (reserve ½ cup juice)
  • 3 large eggs
  • 1 cup (240ml) sour cream
  • ¼ cup (60ml) mayonnaise
  • ½ cup (50g) shredded cheddar cheese
  • ½ cup (120ml) reserved salmon juice
  • 1 tablespoon (15g) finely chopped onion
  • ¼ teaspoon (0.5g) dried dill (or 1 tsp fresh dill, chopped)

Instructions:

  1. Combine flour, cheddar, almonds, salt, and paprika in a food processor or mixing bowl. Pulse (or cut in) the oil mixture until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Preheat oven to 400°F (200°C). Roll out the dough on a lightly floured surface and transfer it to the pie plate. Crimp the edges. Prick the bottom of the crust with a fork. Bake for 10 minutes, or until lightly golden. Remove from oven and reduce oven temperature to 350°F (175°C).
  3. In a large bowl, combine drained salmon, eggs, sour cream, mayonnaise, cheddar cheese, reserved salmon juice, onion, and dill. Mix well.
  4. Pour the salmon filling into the pre-baked crust. Bake for 45 minutes, or until the filling is set and lightly golden brown. A knife inserted into the center should come out mostly clean.
  5. Let the quiche cool for at least 15 minutes before slicing and serving.