For the Crust:

• Lightly grease an 11-inch tart pan (1 inch deep, with a removable bottom) with nonstick spray. Set aside.
• In a large mixing bowl, whisk together the flour, dried dill, garlic powder, and salt until evenly combined.
• Add the cold, cubed butter to the bowl. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it looks crumbly with some pea-sized bits of butter still visible.
• Drizzle in 5 tablespoons of cold water, mixing gently with a fork or your hands. Add additional water, a tablespoon at a time, just until the dough holds together when pressed. It should be soft and pliable, not sticky.
• Turn the dough onto a lightly floured surface and gather it into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
• Place the chilled dough on a lightly floured surface. Roll it into a 14-inch circle, about ¼-inch thick. Lift and turn the dough occasionally, adding a light dusting of flour underneath if needed to prevent sticking.
• Gently roll the dough over your rolling pin, then transfer it into the tart pan. Ease it into the edges without stretching. Trim the excess dough around the rim.

  Prick the bottom of the crust with a fork. Place the pan in the freezer for 15–20 minutes before filling or blind baking.

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 ½ 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.