Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin.

In a bowl, mix the flour and salt. Add the cubed butter and use your fingers or a pastry blender to work it into the flour until it resembles coarse crumbs.

Slowly add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. (Don’t overwork it, or you’ll lose that flaky texture!)

Roll out the dough on a lightly floured surface and cut into small circles to fit into your mini muffin tin.

Press the dough circles into each muffin cup, forming little crusts. Prick the bottoms with a fork to prevent puffing.

Pop the tin in the fridge while you prepare the filling.

In a bowl, whisk together the eggs, cream, salt, and pepper until well combined.

Take the muffin tin out of the fridge. Place a little bit of chopped salmon and grated cheese into each mini crust.

Pour the egg mixture over the salmon and cheese, filling each crust nearly to the top.

Place the muffin tin in the oven and bake for 15-20 minutes, or until the quiches are set and slightly golden on top.

Remove from the oven and let them cool for a few minutes before carefully popping them out of the tin.

Garnish with chopped dill and serve warm or at room temperature.