On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out four circles of approx. 12 cm in diameter each, place in the prepared ramekins, prick all over, refrigerate for 15 mins.
Sauté the asparagus and shallots in the warm butter. Add the vinegar and simmer until all the liquid has evaporated. Divide the asparagus into the ramekins. Purée the eggs, cream and horseradish, season, distribute into ramekins.
Bake for approx. 30 mins. in the bottom half of an oven preheated to 180°C. Remove the quiches from the oven, remove from the ramekins and leave to cool on a rack.
Top the quiches with the salmon, grate the horseradish over the top and garnish with dill.
Mix the crème fraîche and remaining ingredients up to and including the dill, season, serve with the quiches.