Preheat oven to 425° and grease a 9-inch pie plate with butter.

Scrub the potatoes and prick them several times with a fork. Place them on a microwave-proof plate and cook them on full power in the microwave for 8 to 10 minutes. Allow to cool for 10 minutes and grate them with a grater, include the peel in the grating.

In a small bowl, toss the grated potato, melted butter, parmesan cheese, and salt until combined. Press into the bottom and up the sides of the pie plate and bake 25- 30 minutes until light golden brown. Remove from oven and cool to room temperature.

Reduce oven to 350*.

Heat some oil in a sauté pan over medium heat. Cook the onion until translucent, about 3-4 minutes. Add the garlic and cook for 1 minute then remove from heat and allow to cool down.

Place the cream cheese in a mixing bowl and beat with a mixer until soft. Stir in the cooked onions, lemon juice, lemon zest, eggs, and milk. Gently stir in the salmon, dill, salt and pepper.

Pour filling into the potato crust and bake for 30 to 35 minutes until golden brown.

If the edge of the crust begins to brown too much before the quiche is done, place a strip of tin foil around the edge of the crust as it cooks. Allow to cool down for 20-30 minutes before slicing.