Preheat oven to 375°F (190°C). Press pie crust into a 9-inch pie pan. For best results, blind bake the crust: line with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until lightly golden.

Scatter the minced shallot, half of the Gruyère cheese, and the chopped smoked salmon evenly over the bottom of the pre-baked crust.

In a medium bowl, whisk the eggs until combined. Add the softened cream cheese and whisk vigorously until mostly smooth.

Slowly whisk in the heavy cream. Stir in the chopped dill, remaining Gruyère cheese, kosher salt, and black pepper.

Carefully pour the egg mixture into the pie crust.

Bake for 30-35 minutes, or until the center has a slight jiggle but is not liquid. The edges should be puffed and golden.

Let the quiche rest on a wire rack for at least 15-20 minutes before slicing and serving. This allows the custard to set completely.