Toss the salmon and cheese with the flour, and place in the bottom of the buttered pan.
In a medium bowl, whisk together eggs, heavy cream, salt, and pepper.
Pour egg mixture over the cheese and salmon.
Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean.
Serve hot, top each piece with a dollop of sour cream and sliced green onions.
Note: I use leftover salmon to make this, and I usually bake my salmon with spices, including plenty of garlic--you may want to add a little garlic to this recipe if you didn't cook your salmon this way.
Lower Carb/Gluten Free Version: You can omit the flour if you choose to, I think it makes the whole recipe a bit wetter that way, though--for my picky kids' sake, I like to make it a little drier. We call it "salmon pie" and even the kids who "hate" eggs eat this one. :).