Step 1: Make the Pastry

Begin by making the shortcrust pastry. In a large bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk and enough cold water to bring the dough together. Wrap the dough in cling film and chill in the fridge for about 30 minutes.

Step 2: Roll Out the Pastry

Preheat your oven to 190°C (375°F). Roll out the pastry on a lightly floured surface to about 3mm thick. Line a 23cm tart tin with the rolled-out pastry, pressing it into the edges and trimming off any excess. Prick the base with a fork and chill the pastry for another 10-15 minutes.

Step 3: Blind Bake the Pastry

Line the pastry with parchment paper and fill with baking beans or uncooked rice to weigh it down. Bake in the preheated oven for 10-15 minutes until the edges are golden. Remove the parchment paper and baking beans, then return the pastry to the oven for another 5 minutes to dry out the base. Once done, set aside to cool slightly.

Step 4: Prepare the Filling

In a bowl, whisk together the eggs and cream until smooth. Stir in the grated Gruyère cheese, chopped dill, salt, and pepper. Ensure the mixture is well seasoned as it will balance the rich salmon and creamy custard.

Step 5: Assemble the Quiche

Scatter the chopped smoked salmon evenly over the cooled pastry base. Pour the egg and cream mixture over the salmon, ensuring it is evenly distributed. Be careful not to overfill, as the filling will puff up slightly as it bakes.

Step 6: Bake the Quiche

Reduce the oven temperature to 180°C (350°F) and bake the quiche for 25-30 minutes, or until the filling is just set and golden on top. The center should be slightly wobbly but will firm up as it cools. Once done, remove from the oven and allow the quiche to cool for a few minutes before slicing.