Unlike most other Americans, Southerners have never abandoned their passion for any style of quiche since the pie was first popularized back in the fifties, and some of today’s modern versions are truly remarkable. I don’t recommend substituting canned salmon for the fresh in this quiche; it lacks flavor and is just too soft for my taste (poached salmon that is still slightly firm is ideal). It is not absolutely necessary to make your own pie shell if you’re in a hurry and have a frozen one on hand. Do, however, make the effort to find genuine Emmenthaler cheese.
Place the chilled dough on a lightly floured surface and roll it out from the center with a lightly floured rolling pin to a
Spread the salmon evenly in the shell and sprinkle the cheese over the top. In a bowl, whisk together the milk, eggs, flour, chopped dill, lemon juice, and salt and pepper till well blended, pour the mixture over the cheese, and
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