Preheat the oven to 180˚C. Take a baking tin of 20 cm diameter and cover bottom and sides with baking paper.
Briefly blanch the broccoli in boiling water with salt for around 5 minutes. Drain and leave to steam dry. You do not want too much moisture in your quiche.
Whisk the eggs with the oregano, salt, pepper and the chives. Add the broccoli and the ham into your baking tin and pour the eggs on top.
Place in the preheated oven for around 20 to 25 minutes or until the quiche becomes firm enough. Take out of the oven and serve with the smoked salmon on top. You do not bake the smoked salmon!
Notes
When making the quiche the day before, keep it in the fridge and heat it - wrapped in aluminium foil - for a minute or ten in the oven. Add the smoked salmon afterwards. It doesn't have to be smoking hot. I like mine to be lukewarm.