Special equipment: a nonstick 9-inch tart pan; dry beans or uncooked rice
For the quiche: Preheat the oven to 400 degrees F. Place a nonstick 9-inch tart pan on a baking sheet.
Press the pie crust in the tart pan. Remove any extra crust around the edges, tuck the dough under slightly, and place a piece of aluminum foil on top of the crust. Pour in some dry beans or uncooked rice to weigh it down. Bake the crust for 10 minutes.
Remove the pan from the oven, lift off the foil with the dried beans, and return the pan to the oven. Bake until beginning to color, about 10 minutes more.
In a large bowl, whisk together the eggs, cream, milk and chives and a sprinkle of salt and pepper. Pour the egg mixture into the cooked pie crust and top with the Gruyere. Bake the quiche until the top is lightly golden brown and the eggs are fully set, about 15 minutes. Let cool for about 1/2 hour.
Cut the quiche into quarter pieces. Top each slice with a piece of smoked salmon and a little dill.
For the salad: Toss the arugula with the olive oil, vinegar, dill, salt and pepper in a medium bowl. Pile the salad right in the center of the tart.