• 1 recipe Basic Pie Shell
• ¾ pound cooked salmon, picked over and flaked
• 1 cup grated Swiss cheese (preferably Emmenthaler)
• 1 cup milk
• 4 large eggs
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh dill
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste
• Snipped fresh dill for garnish

Preheat the oven to 425°F. Grease a 9-inch tart pan and set aside.

Place the chilled dough on a lightly floured surface and roll it out from the center with a lightly floured rolling pin to a ⅛-inch thickness. Fit the dough into the prepared tart pan and crimp the edges. Prick the bottom and sides with a fork, place on a heavy baking sheet, bake about 12 minutes or till golden, and let the shell cool. Reduce the oven to 375°F.

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 bake about 40 minutes or till a knife inserted in the center comes out clean. Let the quiche stand about 10 minutes before serving in wedges with snipped dill sprinkled over the top.