Grease an oven dish and cover with puff pastry (make small holes using a fork), then scatter the puff pastry with breadcrumbs. Crush the salmon and mix with the chopped onion, Spanish pepper and grated cheese, and divide evenly over the puff pastry.
Beat the eggs, milk, cream, garlic and salt together and pour over the salmon.
Bake the quiche for 45 minutes in a hot-air oven at 190 degrees Celsius.
If the quiche becomes too dark, cover it with aluminium foil.
