Preheat the oven to 350?F (175?C) and grease and flour a mini muffin tin.

In a medium bowl, combine the flour and a pinch of salt. Add the cubed cold butter and blend until the mixture resembles coarse crumbs.

Slowly drizzle in ice-cold water, one tablespoon at a time, and mix until the dough just comes together.

Roll out the dough on a floured surface to about 1/4-inch thick. Cut circles large enough to fit into the mini muffin tin cups.

Gently press the dough circles into the muffin tin, making sure the edges are neat and the bottom is evenly pressed. Prick the bottoms with a fork.

In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.

Add a small amount of chopped smoked salmon and grated cheese to each crust.

Carefully pour the egg mixture over the salmon and cheese, filling each crust almost to the top.

Bake for 15-20 minutes, or until the quiches are set and slightly golden on top.

Allow the quiches to cool for a few minutes before carefully removing them from the muffin tin. Garnish with fresh dill and serve.