Preheat the oven to 375 degrees F (190 degrees C).
On a floured surface, roll the Pie Crust (1) into a 10-inch circle. Place the dough on 9-inch quiche pan, cut the excess dough and pierce with fork everywhere. Place aluminum foil over the pie crust and add dried beans or rice.
Blind bake for 15 minutes, then remove the foil with beans and bake for another 10-15 minutes, until the surface is slightly brown.
Bring a pot of water to boil. Wash the Asparagus (4 ounce) and cut 1-2 inches off the end. Blanch them in boiling water for 3 minutes. Cut into 2-inch pieces.
In a medium bowl, whisk together the Egg (2), Heavy Cream (2/3 cup), Dried Dill Weed (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (to taste) until smooth.
Flake the Smoked Salmon (8 ounce).
Sprinkle half of the Cheddar Cheese (1/3 cup) on the bottom of the pie crust. Place smoked salmon and asparagus over the cheese. Pour the egg mixture and sprinkle the remaining cheese on top. Bake for 40 minutes.
Let it rest for 10 minutes before serving.