Smoked salmon tart or quiche?

Pat, a lifelong New Yorker loves to learn new things. She sees life as a wonderful adventure - and feels we're lucky that we can boast about it? A recent post shows us her smoked salmon tart, and as I had done one, which I call quiche because this is France, I thought it would be a good idea do share it here. My last post was about left overs, and this quiche started with that. I had cooked salmon the day before, and you know I do not like to eat the same thing twice. So I had two slices of smoked salmon and made a quiche. Ingredients:
2 Tbs. butter
1 shallot
some ginger root
Crust pastry (see recipe)
½ lb. Salmon fillet (left over)
2 slices of smoked salmon
2 eggs
1/3 cup heavy cream
salt
pepper

Steps
Peel the shallot and the ginger root and cut in slices. Heat the butter in the skillet over medium heat, cook the shallot and ginger in the butter over low-medium heat till soft, remove and leave aside. eat the eggs in the bowl with a whisker.
Make a crust pastry and line in the pie pan.
Cut the salmon in thin slices and put in the pie shell in two layers. Topple with the smoked salmon.
Beat the cream with the eggs. Add the cooked shallots.
Add salt, pepper to taste, and the ginger.
Pour the eggs mixture over the slices of salmon and bake in the oven for 30 minutes, remove from the oven, let cool off for 10 minutes and serve with a salad.