crust-less salmon leek quiche

I came upon a recipe for a salmon, leek, and baked eggs that looked beautiful, but I really didn't care for baked eggs. It's quite difficult to cook the yolks to that perfect level of gooeyness, and the mountains of tasteless, dry whites in between really kills the mood. I decided to modify the recipe for a light quiche-filling. This is easy to prepare and bake!

1. Saute 1 chopped leek in 1 tbsp butter for approximately 10 minutes. Mix with baby arugula at the end and spread onto a baking dish.
2. Cover the sauteed leeks with a layer of smoked salmon.
3. Whisk 6 eggs with 1 cup milk until frothy. Pour over the leeks and salmon.
4. Bake at 400 degrees for approximately 15 minutes. Serve with mint tea!