Preheat the oven to 180 C (350F)
Drain the tinned salmon and reserve all the juices
In a large bowl, beat the eggs, then add the milk, salt, pepper and the juices from the tinned salmon
Sprinkle pastry shell with half of the grated cheese and space out the salmon and brocolli ( or peas).
Top with the rest of the cheese
Make sure your quiche shell is placed on a large baking tin and then pour all the egg mixture carefully into the pastry shell.
Place in the middle shelf of your oven and bake for 40-45 minutes.
Serve with a fresh salad.