Put the flour and salt in a suitable bowl and mix. Add the butter in flakes. Grate everything between your fingers until crumbly.
Add the water and quickly knead the ingredients into a smooth dough. Wrap in plastic wrap and rest for at least an hour.
Roll out the dough on the lightly floured surface to a round thickness of three or four mm. Spread it over the pastry, forming a rim and pressing it down until it is smooth. Prick the bottom regularly with a fork. Leave the dough to cool for at least fifteen minutes, but preferably longer.
For the topping, mix eggs, egg yolks and crème fraîche and season heartily with salt, pepper and nutmeg. Chop dill or chives and add. Form the quantity on the dough base. Cut the smoked salmon slices into narrow strips and spread evenly on the egg mixture. Top with enough butter flakes.
Meanwhile, bake the quiche on the lowest rack of the oven heated to 220 °C for about thirty minutes until golden. If the surface darkens too much, cover with aluminum foil.
Before serving, let the quiche rest for five or ten minutes so that it can be cut easily.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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