Preheat oven to 350°. Prepare pie crust and set aside. Don't precook. In a mixing bowl, add sour cream, yogurt, eggs and salmon. (Canned salmon should be drained and deboned.) Add about half the grated cheese. Mix in frozen peas, green onion and dill. Pour mixture into pie crust. Layer tomato slices, green pepper slices, and black olives as decorative items on top if desired and cover with remaining cheese. Bake until mixture does not cling to a knife. The quiche rises a little, but generally flattens as you cool. For a more moist quiche, add more sour cream and yogurt. It is fun to create designs on the top using sliced vegetables. Be creative.