For the Gluten-Free Quiche Crust:

• For one 11-inch x 1-inch tart pan with removable bottom.
• Place the bread mix, dried dill, garlic powder and salt into the bowl of a food processor.
• Scatter the cubed butter over the bread mix.  Pulse about 10 times until the mixture resembles cornmeal.
• With the processor running on low speed, add the ice water to the bowl until the dough comes together into a ball.  Stop the motor and scrape down the sides of the bowl.  If the mixture seems too dry add a little more water.  The mixture should be soft and pliable similar to cookie dough but not too sticky.  
• Tip the dough out onto a work surface that has been lightly dusted with rice flour and form the dough into a disk.  Wrap the disk in plastic wrap and refrigerate for 30 minutes.  (See Notes)
• Return the chilled disk to the flour-dusted work surface and roll lightly with a rolling pin.  If necessary, lift the edges of the dough as you roll using a pastry scraper and re-dust with rice flour.  Roll the dough into a 14-inch circle about 1/4-inch thick.  
• Roll/wrap the pastry dough around the ring pin and carefully transfer into the tart pan, fitting it up against the inside edge.  Trim the excess dough from around top of the edge.  Prick the bottom of the crust with a fork and transfer to the freezer for 15-20 minutes.  

Bake the Crust:

Preheat the oven to 400°F:

• Remove the frozen pastry tart from the freezer.  Spray one side of a large piece of foil with non-stick oil and place it, oil side down, over the pastry.  Press the foil tightly against the frozen pastry molding it to the crust and over the edge.  Fill with pie weights.
• Set the tart pan on a baking sheet, transfer to the oven and bake for 20-minutes.  Remove from the oven and carefully remove the foil with the pie weights.  Let the pastry cool completely before filling.

For the Filling:

• Reduce the oven temperature to 350°F.
• Melt the butter in a skillet set over medium heat and add the chopped shallot and cook for 1 minute to soften, then add the garlic and cook for an additional 30 seconds.  Scrape the mixture into the bottom of the pastry shell and distribute evenly over the bottom.  Add 1/2 of the smoked salmon pieces over the shallot/garlic.
• In a small bowl using an electric mixer, beat the cream cheese until smooth.  Add the eggs one at a time, blending until well incorporated with the cream cheese before adding the the next egg.  Beat in the egg yolks.  Stir in the cream, dill, chopped capers and lemon zest.  

Bake the Quiche:

• Pour 1/2 of the egg mixture into the tart pan to cover the salmon.  Add the remaining salmon and cover with the remaining egg mixture.  Keep the salmon submerged in the cream mixture so it does not dry our during baking.  If necessary, push the salmon under the egg mixture with the back of a teaspoon.  
• Return the quiche to the baking sheet and transfer to the oven.  Bake for 30-35 minutes, or until it is golden on the top and the center is set but still jiggles when lightly touched.  Cool on a wire rack for 10-15 minutes. 

To serve:

• Remove the rim of the tart pan and insert a thin-bladed knife between the tin bottom and the pastry crust to loosen.  Slide the quiche onto a serving plate. 
• Garnish with slices of smoked salmon, capers and dill sprigs.  Serve hot, room temperature or cold.