Preheat the oven to 375°F (190°C).
To prepare the pie curst: On floured surface, roll the chilled pie dough into 10-inch circle. Place the dough on 9-inch tart pan, cut the excess dough and pierce with a fork everywhere. Place aluminum foil over the pie crust and pour pie weight (I use raw beans, or rice instead of pie weight.)
Blind bake for 15 minutes, then remove the foil with beans and bake for another 10-15 minutes, until the surface is slightly brown.
To prepare the filling: Meanwhile, wash the asparagus and cut 1-2 inches off the end. Blanch them in a boiling water for 3 minutes, and then immediately transfer into a bowl of ice water. Cut into 2-inch pieces.
Flake the smoked salmon with a fork.
In a medium bowl, whisk together eggs, heavy cream, dill, salt and pepper until smooth.
To assemble the quiche: Sprinkle flaked salmon, asparagus and cheese evenly on the bottom of the pie crust.
Pour the egg mixture over the filling. Bake for 35-40 minutes, or until just set. Let it rest for 10 minutes before serving.