Dilled Salmon Quiche

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