Preheat the oven to 350 degrees.
Prepare the baking dish using a brush to coat the bottom of the pie pan with a tablespoon of EVOO or melted butter.
Flake one to one and a half cups of cooked salmon and set it aside.
Prep the red onions, sweet red bell peppers, and cilantro.
Grate the cheese and set it aside.
In a bowl, crack six eggs, and add heavy cream and whole milk. Combine the eggs with the heavy cream and milk using a wire whisk until thoroughly combined. Set aside.
Place a medium-sized skillet over med-high heat and add a single tablespoon of EVOO; when the oil is hot, saute the red onion for 2 minutes, then add the sweet red bell peppers and continue to saute for another minute. Remove the skillet from the heat.
Add the grated cheese blend and chopped cilantro to the egg mixture, and stir to combine.
Pour the quiche batter into a prepared pie parking pan, spoon in the sauteed vegetables and salmon, and use the spoon to spread the ingredients around evenly.
Place the quiche onto the center rack of a preheated oven and cook for forty-five (45) minutes or until the quiche is set. You can test to set if the quiche is firm by inserting a wooden toothpick into the center of the quiche. If it is set, the toothpick will come out clean.
When the quiche is cooked through and slightly brown on top, remove it from the oven, and allow it to set for five to ten (5-10) minutes.
Serve warm (or at room temperature) and top with diced fresh garden chives.