My mom makes many wonderful meals, but the one dish that she has mastered is the quiche! She spends time picking out the perfect cheese and even befriends the cheesemongers at all the local grocery stores in order to get the best deal and the best advice. My mom knows exactly how long to pre-bake the crust, exactly how long to bake the quiche before she needs to put tin foil on the outer crust to keep it from burning, and of course exactly how long to cook the quiche for the perfect consistency. <br /> <br />The only thing I never liked about quiche night is that making a perfect quiche takes time. I remember coming home from sports practice in high school ready to eat anything in sight, and finding out that mom had just barely started the quiche. This caused mixed emotions. I was starving, but her quiches were something to wait for. I quickly learned on quiche nights to have a snack, but not too big, so I could fully enjoy the beauty of the quiche. <br /> <br />This quiche is inspired by Joy of Cooking's Pat-in-the-Pan Butter Dough and their basic Quiche Lorraine. I wanted to try something new and use typical salmon flavor pairings in a new medium.

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