Smoked Salmon Quiche

[mos]

Smoked Salmon Quiche
4 eggs
1 and 1/2 cup milk, cream, unsweetened soy or almond milk, or a combination
6 oz or so smoked salmon
1 leek, white and light green parts, sliced – remove the tough dark green parts
1 red pepper, chopped
4 oz mushrooms
3/4 cup shredded cheese
1 tsp dry mustard
1/2 tsp thyme
pinch of cayenne pepper or a bit of hot sauce
paprika, salt, and pepper
Preheat oven to 375°.
Saute’ leeks in a little olive oil.

When they begin to soften, add mushrooms. After a min or two, add the peppers. Add a little salt, and cook for 3-4 min. Just before taking off heat, add the thyme.
Meanwhile, crumble salmon in pie plate.

Cover with vegetables when done, and then sprinkle with the cheese.
Blend eggs, milk (or other), 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 35-50 min. Start checking after half an hour. If it’s getting too brown but the middle is too liquid, cover with foil.

When done, the center will still be a bit loose. Take it out of the oven or the rest will overcook. Allow to sit for 5 min to finish cooking.

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