At the last minute I decided to change this Food & Wine recipe into a quiche (a baked pie/tart) instead of a frittata (an open face omelette).
You can use a simple pie crust recipe or a high-quality frozen crust, just let it get to room temperature before filling it. I was feeling like having something flakey, but this dish without the crust would be perfectly delicious. The next time I make this quiche I might add mushrooms or spinach. It's just a thought.
I think it would go nicely with a sauvignon blanc. It goes very well with arugula salad too--- I used a leftover cider vinaigrette, cut up some hearts of palm and added it to the greens. It hit the spot!
Serves 6
Ingredients
2 medium Yukon Gold potatoes, unpeeled (3/4 pound)
2 tablespoons unsalted butter
2 leeks, white and tender green parts only, halved lengthwise and thinly sliced
Salt and freshly ground black pepper (I used about about a tsp of salt and 1/2 tsp pepper-- but adjust to your liking)
10 large eggs (If you are making a quiche, you can use 5 eggs and 1/2 the milk)
1/3 cup whole milk
4 ounces fromage blanc or 1 cup of crumbled feta cheese
Directions
Preheat the oven to 375°. In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15-20 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
In a 10-inch nonstick ovenproof skillet, melt the butter. Add the leeks and cook over moderate heat until tender, about 4 minutes. Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring.
2 medium Yukon Gold potatoes, unpeeled (3/4 pound)
2 tablespoons unsalted butter
2 leeks, white and tender green parts only, halved lengthwise and thinly sliced
Salt and freshly ground black pepper (I used about about a tsp of salt and 1/2 tsp pepper-- but adjust to your liking)
10 large eggs (If you are making a quiche, you can use 5 eggs and 1/2 the milk)
1/3 cup whole milk
4 ounces fromage blanc or 1 cup of crumbled feta cheese
Directions
Preheat the oven to 375°. In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15-20 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
In a 10-inch nonstick ovenproof skillet, melt the butter. Add the leeks and cook over moderate heat until tender, about 4 minutes. Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring.
[My modification: I added the diced potatoes to the leeks and mixed over medium-low heat for about 5-7 minutes. Then I seasoned with salt and pepper. Taste and adjust accordingly. I added the leek and potato mixture to the pie crust (once the crust was cool) and then added the egg mixture.]
Dollop the fromage blanc or sprinkle the feta cheese over the leeks and potatoes. Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata [quiche] onto a serving plate. Cut into wedges and serve.
