Place the dough in a quiche tin (approx. 28 cm in diameter) lined with baking paper, prick firmly, scatter the Sbrinz cheese over the top.
Cook the broccoli in salted water for approx. 3 mins., drain, rinse with cold water, dry with kitchen paper. Spread the broccoli and salmon over the pastry base.
Whisk together the eggs, wine and cream, season, stir in the dill. Pour the sauce over the filling, sprinkle the grated cheese over the top.
Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C.
Serve the quiche lukewarm.