Preheat oven to 180°C.
Adjust the oven rack to the lowest position. It is important as the pastry base will bake better if it is close to the bottom element.
Grease a 20cm x 24.5cm lasagne tin.
Fry the courgettes and shallots for about ten minutes until golden.
Dust your worktop with flour and using a rolling pin, roll out the pastry sheet to make it wide enough to fit the tin.
Roll the pastry up around the rolling pin and position it over the tin, unroll and ease the pastry into it.
Sprinkle 3/4 of the cheese over the pastry base.
Next distribute the salmon strips and then the courgettes and shallots.
Sprinkle with the remaining cheese.
Whisk the eggs and then whisk in the milk/cream, salt and pepper until well combined.
Pour egg mixture over the filling.
Slice away the excess pastry and then fold the edges over onto the filling.
Bake for 38 - 40 minutes, until quiche is lightly browned and filling is cooked.
Cut into slices and serve.