Smoked Salmon and Leek Quiche-Flan

Preheat the oven to 180°C. Lightly grease the non-stick pan with 10 g of melted butter to make unmolding easier. Set aside.

Heat 20 g of butter in a saucepan, then add 2 thinly sliced shallots and the white parts of 2 leeks cut into small pieces.

Cover and sweat for 9 minutes over medium-low heat. Remove from the heat.

In a mixing bowl, combine 3 large eggs with 100 g of flour and 50 cl of semi-skimmed milk. Whisk well, then season with salt and pepper.

Add 100 g of grated Emmental and 100 g of thin slices of smoked salmon cut into pieces. Pour the mixture into the pan.

Sprinkle with chopped chives. Bake at 180°C for 35 minutes, until the quiche-flan is firm to the touch.

Remove the quiche from the oven, let it cool for 10 minutes, then cut it into small portions.