cooked or raw salmon in Quiche

There are many recipes for cooking fresh salmon (whether stovetop or in the oven) and then mixing it with the milk, eggs, etc for a quiche filling.
I agree with Emmie - worry that putting (largish pieces of) raw salmon in a quiche they would not cook through - both a safety and a taste issue.

Cooked!
Smoked salmon seems to be more common (be careful adding any other salt, smoked salmon can be salty).

I would try smoked salmon! Not sure if raw would cook all the way through and cooked might develop some strange textures.