Preheat your oven to 375° F.

Stir together the flour, sugar and salt in a large bowl. Add the butter to this mixture and toss to coat, and then mix in a food processor or mixer (or cut by hand with a pastry cutter) until the mixture has the appearance of coarse cornmeal and none of the butter pieces are larger than a pea. Add the ice water while mixing at low speed or with a fork until the dough pulls together. If the dough is too sticky or too dry, sparingly add more flour or ice water, respectively.

Sprinkle flour over your work surface and transfer the dough, pulling it together and patting it out into a flat disk with your hands and then a floured rolling pin. Lightly dust the top of the disk with flour and roll it out until it's about 1/8 of an inch thick and will fill your chosen quiche vessel. (Alternatively, you can put the dough disk between two sheets of parchment paper and roll it out to prevent it from sticking to the rolling pin or your work surface.)

Grease your tart or quiche dish with butter and press the dough in, then cut the edges of the dough with a knife so they're level with the top of your baking vessel. Prick the dough with a fork along the bottom, and then lay a large sheet of parchment paper over top and fill with pie weights or dry beans. Blind bake the crust for 15 minutes. 

While the crust blind bakes, assemble your filling: whisk together the eggs with the cream, salt, pepper, and cayenne. Once the crust has finished its preliminary bake, remove it (and the pie weights, of course), and pour in your filling. Top evenly with the smoked salmon pieces, dill, chives, and crumbled pieces of the goat cheese. Bake for 35 - 40 minutes (your bake time may vary based on your oven and the size of your vessel), or until the center appears set when jiggling the pan slightly. Optional: Serve with whipped cream cheese with dill, chives, and tarragon; red onion; and capers.