Smoked Salmon and Leek Crustless Quiche
Serves 4
1 tablespoon Kerrygold unsalted butter
1 large leek (10–12 oz., well-washed, white and tender green parts, thinly sliced)
½ teaspoon chopped thyme
Salt and freshly ground white pepper
4 ounces (1 cup) shredded Gruyere
1/2 pound smoked salmon, skinned and broken into large flakes
10 large eggs
1 cup heavy cream
In a large skillet, melt the butter over moderate heat. Add the leeks and thyme, season with salt and white pepper, and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Transfer to a bowl, let cool, then stir in the cheese and salmon. Spread the mixture on the bottom of a well-buttered glass pie pan. In a bowl, whisk the eggs and cream together. Season lightly with salt and white pepper.
Pour the custard over the filling and bake in the center of the oven for 20–30 minutes, until the custard is set, puffed and lightly browned. Transfer the pan to a wire rack to cool for 15 minutes. Cut the quiche into quarters and serve with a simple green salad.