Crustless Smoked Salmon, Leek and Red Peppers Quiche

This crustless quiche is easy to make and great for any meal. The smoked salmon lends a touch of elegance, and the leeks can be substituted with onions or shallots. 

Ingredients:

- 3 eggs

- 1 1/2 cup milk or cream

- 6 oz smoked salmon

- 1 large leek, white and light green parts sliced (about 1 cup of slices)

- 1 small red pepper, chopped 

- 3/4 cup shredded cheese - almost any kind or combination is fine, but not too much strong-flavoured cheese such as Parmesan

- 1 tsp dry mustard (I replaced with Dijon)

- 1/2 tsp thyme

- pinch of cayenne pepper or a bit of hot sauce

- paprika, salt and pepper

Preheat the oven to 375 F.

Saute leeks in a little olive oil. When they begin to soften, add the peppers. Add a little salt and cook for 3-4 minutes. Just before taking off the heat, add the thyme.

Meanwhile, crumble the salmon in a pie plate (I used a 9-inch Pyrex). Cover with the vegetables when done, and then sprinkle with the cheese.

Also meanwhile, blend eggs, milk (or cream), mustard, cayenne or hot sauce, salt (about 1/2 tsp, but less if salmon is salty) and pepper. 

Pour the egg mixture over the rest of the ingredients and sprinkle with paprika

Bake for 45-50 minutes. Start checking after half an hour. If it's getting too brown but the centre is too liquid, cover with foil. When done, the center will still be a bit loose. 

Take the quiche out of the oven (to avoid overcooking). In 5 minutes, the centre will be set, too.

Enjoy!

This goes to Bizzy at Bizzy Bakes.