Smoked Salmon Skillet Quiche
You will need a skillet, preferably deep, since this stuff is going to RISE. You’ll also need a whisk, a basting brush, and a pizza lifter type of tool to lift the slices out. VERY decadent. 
Ingredients
12 regular eggs or 10 large eggs
1/2 TBSP seasalt
1 TBSP President’s Choice Creamy Mild Seafood Sauce
1/3 cup table cream (18%)
2 TBSP light oil (not olive or other strong flavours)
1 TBSP butter
1 package fresh smoked salmon, pre-sliced
3 TBSP cream cheese at room temperature
1 TBSP capers, drained
Instructions
Preheat oven to broil. Oil your pan with a brush. Oil the SIDES as well as the bottom (otherwise the quiche would cling and not rise). Turn the heat to medium. Add butter.
Whip eggs, cream, salt and seafood sauce together until lightly frothy. You can employ a mixer for this job, but a whisk will do. Pour into oiled, preheated pan, immediately turn off the heat. Wait 5 minutes and check for doneness with a fork - you want it done 50% from the bottom up. Press 1/3 of the smoked salmon halfway through the egg in an even layer, then add blobs of cream cheese and half the capers in the same manner.
If you have a plastic handle on that skillet, wrap it loosely in foil, shiny side out. Shove the whole lot into the oven, spinkle with more capers (the heat will dry them out a bit) Cook, uncovered, unti done, but NOT brown. Not even LIGHTLY brown. It should’ve climbed to twice its original size by now. Remove from oven, and let sit for 5 minutes before topping with remaining smoked salmon. If you top it the moment it’s out of the oven, the salmon would cool it down a little and not allow the middle to continue to cook, and you’d end up with cooked samon topping. Ick.
Serves 6 as an appertizer, or 4 as a main dish. This can keep in the fridge for ONE day, max, tightly wrapped. Do not freeze. It’ll reheat just fine in the microwave, but I suggest peeling the salmon off, heat, then put the salmon back on.
