Step 1: Prepare the Pastry Crust

1. 1. Mix the flour and butter: In a large bowl, rub the cold butter into the flour and salt using your fingertips until the mixture resembles breadcrumbs.

1. 1. Add the egg yolk and water: Stir in the egg yolk and enough cold water (1 tablespoon at a time) to bring the dough together. Form it into a ball, wrap it in cling film, and refrigerate for 30 minutes.

1. 1. Roll out the dough: Once chilled, roll out the pastry dough on a lightly floured surface to fit a 23cm (9-inch) tart tin. Press the dough into the tin, trimming any excess. Prick the base with a fork.

1. 1. Blind bake the pastry: Preheat the oven to 180°C (350°F). Line the pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until lightly golden.

Step 2: Prepare the Filling

1. 1. Whisk the eggs and cream: In a mixing bowl, whisk together the eggs, double cream, and milk until smooth. Season with salt, pepper, and a pinch of nutmeg (if using).

1. 1. Add herbs and salmon: Stir in the chopped dill, chives, and smoked salmon.

Step 3: Assemble the Quiche

1. 1. Pour the filling into the crust: Once the pastry shell has cooled slightly, pour the egg mixture into the baked pastry crust.

1. 1. Bake the quiche: Reduce the oven temperature to 160°C (320°F). Bake the quiche for 25-30 minutes, or until the filling is just set and lightly golden on top. The center should have a slight wobble when removed from the oven.

Step 4: Serve

1. 1. Cool and garnish: Let the quiche cool for 10 minutes before garnishing with extra dill or chives and a squeeze of lemon juice if desired.

1. 1. Slice and serve: Serve warm or cold with a fresh green salad or roasted vegetables.