Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge. Bake at 350 degrees for 5 minutes or until partially baked.
Sprinkle with half the Parmesan cheese. Layer with the salmon and green onions.
Beat the eggs, cream cheese and goat cheese in a mixer bowl until smooth. Add the evaporated milk and pepper, beating well.
Pour over the layers. Sprinkle with the remaining Parmesan cheese and the basil.
Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean. Cool for 15 minutes before serving.
Authors Note: Our chef, Brant, and I love this sinfully rich quiche. We often make it as a lunch special, but it is also great when prepared as mini-quiches for hors d'oeuvre.