In a small mixing bowl, combine flour and salt.

Using fingers, briskly massage butter into flour making pea-sized clumps.

Make a well and add in egg and water.

Stir mixture creating a messy dough.

If mixture seems too dry, add a tiny bit more water.

Scoop clumps together and press them into a ball.

Flatten dough into a thick disk, wrap in plastic and refrigerate for at least 45 minutes.

On a lightly-floured surface, roll chilled dough into a circle about 1 inch larger in diameter than the tart pan.

Gently transfer the crust to the tart pan and press in.

Fold overhanging edges inward and into the crust, reinforcing and making crust thicker.

Crust should be solid, not eggshell-thin. Put tart shell back into refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Prick the tart shell all over with a fork, then line it with foil or parchment paper (cover the sides and edges too) and fill the bottom with beans or other weights to keep it from rising.

Place tart on a rimmed baking sheet to protect against dripping and bake for 30 minutes until lightly golden.

Remove from oven, peel off foil lining and remove weights.

While crust is cooking, make filling.

In a medium-sized skillet, heat olive oil over medium heat until it simmers.

Stir in shallot and cook until lightly brown.

Add spinach and a pinch of salt and cook until spinach is nicely wilted.

Remove from the heat.

In a mixing bowl, whisk together eggs, egg yolks, 1/2 teaspoon salt, a couple of grindings of black pepper, cream and nutmeg.

Place quiche crust back on rimmed baking sheet.

Spread spinach mixture into crust and sprinkle crumbled salmon evenly on top.

Gently pour egg mixture over filling the crust.

Carefully transfer quiche into 350 degree oven.

Bake for about 45 minutes, until quiche is puffed and the center is set.

Cool on a wire rack for at least 15 minutes. Serve warm or at room temperature with a light salad.