There’s just something about eggs and cream together. A marriage, as they say, made in culinary heaven. The wide, wide world offers so many choice custard desserts (do you know natilla?); my hub and best sous Dave adores old school American custard pies, as does good friend and fine baker Ruth Lehmkuhl. I, myself, like nothing better than a little crème brûlée to tuck into at the end of a long, laughing dinner, along with a not-too-tiny Armagnac, of course. I also love plain old custard with nutmeg –the perfect sore throat fast food– baked in Pyrex custard dishes, so there. And next comes quiche, which is simply a savory custard pie no matter what shape it’s baked into or what kind of dish or pan or plate holds it. It’s all good fun to bake a few quiche (quiches?) for a brunch, having them ready when folks arrive so they can choose their favorite(s). While yummy when warm — they’re not good straight out of the oven as they need to set a spell before cutting to avoid a hot mess — they’re also stunning at room temperature or even cold sliced up into bites on an appetizer platter. I have to slip in here that they travel beautifully; we often have a slice or two in hotel rooms after long car rides. I’ll also attest you can make a quiche out of just about anything, which makes them exceptional dishes for using up leftovers — more on that later. Today’s SALMON, LEEK & FENNEL crustless quiche (no pastry worries here) was just such a fortunate pie in my kitchen. After making a Salmon Cheese Spread for a charcuterie platter demonstration, I had just a little salmon leftover…
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