Begin by making the pastry as described in shortcrust pastry below, adding the Parmigiano Reggiano and mustard powder to the rubbed in mixture before you add the water.
Then leave it to rest in a polythene bag in the refrigerator for 30 minutes, before you roll it out as described in the shortcrust pastry recipe to 28cm in diameter then carefully roll the pastry round the rolling pin and transfer it to the centre of the tin. Now, using your hands, gently press the pastry into the tin to line the base and sides making sure you ease the pastry into the corners and press it against the sides then trim off any excess pastry around the top edge with a sharp knife.
After that use your fingers again to press the sides all round to the pastry so it is slightly proud of the tin. All you now need to do is prick the base all over with a fork, as this will release any trapped air, which is what causes the centre to rise up. Then pop it in the freezer to chill for 30 minutes.
Pre-heat the oven to 190°C gas mark 5 with the baking sheet on the shelf nearest the centre.
Once the pastry case is frozen put it on a flat surface. Place the piece of foil over it, then press it down over the base and up the sides of the pastry. Turn the edge of foil inwards and crumple it against the sides to create a support that will hold the pastry in place whilst it cooks.
Put the pastry case onto the pre-heated tray in the oven and bake for 15 minutes then remove the pastry case from the oven and ease the sides of the foil inwards and carefully lift it away from the pastry case (you can reserve this foil liner to use another time). Brush the base and sides all over with beaten egg (use a little from the filling), which will provide a sort of moisture proof coating so that the pastry stays beautifully crisp even after the filling has gone in. Now return the pastry case to the oven for 7-8 minutes.
Remove the cooked pastry case from the oven and reduce the oven temperature to 180°C, gas mark 4.
Now arrange half of the smoked salmon over the base of the tart. Then, in a jug, mix the eggs, yolk, crème fraîche, dill and season with some freshly milled black pepper but no salt as the smoked salmon is already quite salty. Next pour half of the egg mixture over the salmon then sprinkle in the remaining salmon followed by the remaining egg filling and sprinkle the surface with the cayenne pepper and Parmigiano Reggiano.
Carefully slide the tart on its baking sheet back into the oven and bake for 35 – 40 minutes or until the filling is just set and the surface is puffy and golden. Leave to settle in the tin for at least 10 minutes then place the tart on an upturned bowl and gently slide the tin downwards.
Then using a palette knife gently to slide the quiche from the base onto a serving dish or cooling rack.
You will need a Delia Online Loose-based Sponge Tin 18cm by 4.5cm (or similar), a baking sheet, and a piece of strong foil measuring about 40cm Square