Preheat oven to 375 degrees.  Mix together flour and salt. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse sand and when pinch together it slightly forms. Add in the cold water a Tablespoon at a time and mix with fork or our hands until flour comes together.  Knead and form flour into a ball and wrap in saran wrap and place in refrigerator for about 30 minutes to one hour.

Remove dough from the refrigerator and let rest for about 10 minutes before rolling out.  Roll out dough on a lightly flour surface into a round disk, about 1/8 inch thickness and just slightly bigger than pie dish.  Once form gently place dough in pie dish and gently pat down making sure it is snug all the way around. Trim edges if necessary before crimping the edges.  

Blind bake pie crust – I like doing this for quiche because it creates a more crisp bottom crust and not a soggy one after pouring in the egg mixture and baking it.  Place foil or parchment paper in the pie and fill with pie weights or beans to near the top. Bake for about 30-45 minutes in the oven. Remove and take out the foil and pie weights and let piecrust cool.  

In a sauté pan, on medium heat oil and add chopped shallots and cook til just translucent, for about 3-5 minutes.  

Whisk eggs in a medium bowl and add half and half, milk, salt and pepper, smoked salmon, dill and lemon zest and shallots

Add the shredded Parmesan cheese to the bottom of the quiche crust and pour in the egg mixture, then dollop teaspoons of the goat cheese all around the top and press gently into the quiche.  Add the parsley on top.

Preheat the oven to 400 degrees and Bake the quiche for about 15 minutes and then reduce the heat to 350 degrees and finish baking for about 30-40 minutes longer or until just set or a knife in the center comes out clean.  When done, let quiche rest for about 15 – 20 minutes before serving. Enjoy.