No need to worry about soggy-bottomed, calorie-laden pastry with this rich and delicious crustless quiche. Perfect with a salad for lunch or dinner.
Preheat the oven to 190C. Gently heat the coconut oil in a saucepan and sauté the leek until it begins to soften. Add the mushrooms and after a minute or two, stir in the red pepper and cook for 3-4 minutes. Just before taking off the heat, add the thyme.
Crumble the salmon in an ovenproof pie dish. Cover with the cooked vegetables and sprinkle with the cheese.
Whisk together the eggs, milk, mustard and cayenne pepper. Pour the egg mixture over the rest of the ingredients and sprinkle with paprika.
Bake for 35-50 minutes. Start checking after half an hour. If the quiche is getting too brown but the middle is too liquid, cover with foil. When done, the centre will still be a bit loose, but will continue cooking for 5 minutes out of the oven.