If using a store-bought or home-made pie dough, use step 1. If using a ready-made pie crust, skip to step 2.

• Roll out the pie dough until you have a large circle about 12 inches in diameter, then place the dough into a 9 inch pie pan. Crimp the edges of the crust so they form a nice edge that's over the edges of the pie pan. Chill for 30 minutes in the fridge. Preheat oven to 375 degrees Fahrenheit.
• Line the pie crust with parchment paper and add dried beans or pie weights to the center. Make sure they are pushed up against the sides to keep the crust from shrinking. Bake for about 14 minutes, then remove the paper and weights. Poke holes in the bottom and sides with the tines of a fork, then bake another 6-7 minutes till just lightly browned. 
• Meanwhile mix together the cream and eggs till well combined. Stir in shallot, broccoli florets (torn apart so they're very small), cooked salmon (broken up into small pieces) and goat cheese. Add about ¼ teaspoon of salt and freshly cracked pepper. Pour into the pre-baked pie crust. If the edges of the crust are already a deeper golden brown, cover them with tin foil or a pie crust protector. 
• Bake at 375 degrees for about 45 minutes, or until just set in the center (it should have a slight jiggle and not a wave). Allow it to set 5-10 minutes before cutting. Sprinkle with chives for garnish before serving.