Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               Cups  grated raw potato
  1 1/2           Cups  minced onion
  4                     eggs
     1/4           Cup  all-purpose flour
     1/2            T.  salt
     1/8            T.  pepper
     1/4           Cup  vegetable oil
  2               Cups  canned or fresh salmon
  1                 C.  heavy or light cream
  3                 T.  fresh minced dill
  1 1/2           Cups  grated cheddar cheese
                        paprika

Preparation:

Preheat the oven to 400 degrees. Mix the potatoes, 1/2 cup of the onion, 1 of the eggs, the flour, salt, and papper. Grease a 10-inch pie pan and press the potato mixture into the pan to make a crust. Brush the crust with oil and bake for 20 minutes. In a saute pan, heat 1 T. of the vegetable oil and saute the remaining 3/4 cup onion until translucent, 3-5 minutes. Remove the skin and bones from the salmon and break it up. Beat together the three remaining eggs, cream, and dill. When the crust is done, remove from the oven and reduce the heat to 350 degrees. Sprinkle the sauteed onion over the bottom of the pie. Arrange the salmon over the onion. Pour the egg mixture over the salmon. Cover with cheese and sprinkle with paprika. Brush the edge of the crust with oil, and bake the pie for 30-40 minutes or until it is set. Allow the pie to sit 10 minutes before serving. *The potato crust that forms the base of this dish can be used for any quiche. Sandy

Nutritional Information:

1635 Calories (kcal); 129g Total Fat; (70% calories from fat); 70g Protein; 49g Carbohydrate; 926mg Cholesterol; 2351mg Sodium