That "white stuff" is some of the fat from the salmon and is very healthy for you if you eat it, but there should be plenty more in the meat. Depending on how thick that fillet is, you may be cooking it a bit too long. Let it be flaky but it doesn't need to turn completely solid pink from being well-done.

Quiche isn't a whole bunch of ingredients, just a few. I saute and crumble bacon that is combined with chopped and sauteed onions, add it to the pan, then it's the usual custard mix of eggs and milk. I usually sink some kind of vegetable in there, like small florets of broccoli. You could make them with all sorts of stuff, but those are the basics. You could make a crust and bake it like a tart or a pie, but I make it in a non-stick bundt pan.