-------------------------------PARMESAN CRUST-------------------------------
  1 1/2 c  Flour

    1/2 c  Parmesan cheese,

           -grated
    3/4 c  Shortening

      3 T  Water (more as needed)

----------------------------------FILLING----------------------------------
 15 1/2 oz Salmon (1 large can)

      1 lg Onion, diced

      1    Garlic clove, minced

      2 T  Butter

      2 c  Sour cream

      4    Eggs

  1 1/2 c  Gruyere cheese,

           -shredded
      1 t  Dill weed

    1/4 t  Salt

  Preheat oven to 375 degrees F.  Make parmesan crust:  Combine flour and
  parmesan cheese.  Cut in shortening until mixture resembles size of small
  peas.  Sprinkle with about 2 T water.  Form into a dough, adding more water
  as needed. Press into an 8-inch springform pan. Bake at 375 degrees F. for
  10 minutes.

  Make filling:  Saute onion and garlic in butter until onion is soft.
  Beat sour cream and eggs until blended.  Drain salmon and break into
  bite-size pieces. Stir into sour cream mixture along with vegetables, about
  1 cup gruyere, crumbled dill weed and salt. Pour into baked crust; top with

  remaining gruyere.  Bake at 375 degree F. oven for 65 to 70 minutes.  Cool
  15 minutes in pan. Remove sides of pan and serve.

  NOTES:
  *  A salmon and cheese pie flavored with sour cream -- This is a country
  cousin to the quiche, even real men will eat it.  My mother says this is
  called "country" salmon pie because it uses canned salmon, which is the
  only kind you can catch out in the country.
  : Difficulty:  Easy.
  : Time:  20 minutes to prepare, 1 1/4 - 1 1/2 hours to bake and set.
  : Precision:  Measure the ingredients.
  : Moira Mallison
  : Organization:  Tektronix, Inc.  Beaverton, Oregon, USA
  : tektronix!moiram
  : Copyright (C) 1986 USENET Community Trust