CRUSTLESS QUICHE
Yield: one 9-inch quiche, about 4 to 6 generous servings
Ingredients:
- 2 teaspoons softened butter.
- ½ pound good bacon, diced (can omit for vegetarian version)
- 1 small leek, trimmed of its hairy and darker green fibrous ends, diced, and washed well
- ¼ pound Swiss or gruyere cheese, grated
- 1 bunch of fat asparagus spears, washed (woody ends removed)
- 5 eggs
- 1 ½ cups heavy cream or half-and-half
- A pinch of salt and pepper
Directions:
- Preheat oven to 400 degrees.
- Smear a little soft butter into the pie plate and up the sides.
- In a large skillet over medium heat, fry the bacon until it is tender crisp. Remove with a slotted spoon to a piece of foil or a paper plate. Wipe the bacon fat from the pan with some paper toweling.
- Add the leek to the same pan and sauté briefly until tender.
- Grate the cheese into the bottom of the buttered pie plate.
- Scatter the bacon and then the leeks over the top.
- In a small bowl, beat together the egg and cream. Season it with a bit of salt and pepper.
- Pour the cream and egg mixture over the top of the bacon, leeks, and cheese.
- Arrange the asparagus spears over the top and nestle them into the egg and cream.
- Bake for 30 minutes, or until slightly puffed and golden.
MEXICAN-INSPIRED FRITTATA
Ingredients:
- ½ cup diced tomato
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro leaves, chopped, plus more for garnish)
- ¼ teaspoon ground cumin
- ½ jalapeno, finely diced (remove stems and seeds for less heat)
- 5 large eggs
- ¼ teaspoon ground turmeric
- ½ cup mild or sharp cheddar, Monterey jack, or mozzarella, grated
- ½ tablespoon extra-virgin olive oil
- 1 avocado, peeled, pitted, and sliced, to serve
- Mexican crema or sour cream, to serve
- Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees F.
- In a small bowl, combine tomatoes, onion, cilantro, cumin and jalapeno. Season with salt and pepper and set aside.
- In a medium bowl, beat eggs with turmeric, season with salt and pepper, then add tomato mixture and cheese and stir to combine.
- Over a medium- high burner, heat an 8-inch cast-iron or other heatproof skillet with olive oil.
- When hot, add egg mixture to the pan, and allow to cook, lifting the edges with a spatula to allow any uncooked egg to flow to the bottom of the pan.
- Allow the edges to set, then transfer the pan to the oven to finish cooking for 10-15 minutes, or until the center has just set and the top is fluffy and golden.
- Remove from the oven, cut into four wedges and serve immediately, with chopped cilantro, sliced, avocado, and crema or sour cream.
POTATO AND ONION FRITTATA
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, the potatoes are steamed to cut down on oil. Choose waxier potatoes; they have a better texture when steamed instead of fried, along with a lower glycemic index.
Ingredients:
- 1 pound boiling potatoes, peeled if desired, cut in small dice (1/2-3/4“)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow or red onion, finely chopped
- Salt and freshly ground pepper to taste (about 3/4 teaspoon)
- 6 large eggs
Directions:
- Steam the potatoes until tender, about eight minutes; set aside.
- Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don’t break apart.
- Season generously with salt and pepper. Remove from heat.
- Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.
- Return the pan to the stove, and heat the remaining olive oil over medium-high heat.
- Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set.
- When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.
- Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top.
- Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d’oeuvres.
Notes:
You can add other vegetables to this to make beautiful tapas. Try 1 cup thawed frozen peas, 1 cup diced steamed carrots or 1/2 to 1 cup chopped blanched greens. Stir into the eggs with the potatoes.
Yield: Serves 10 as a tapa/snack.
Advance preparation: Tortilla española is usually served at room temperature, so you can make this hours before serving. You can even make it a day ahead and refrigerate it, but be sure to allow it to come to room temperature before serving.
BREAKFAST FRITTATA
Serves 2
Ingredients:
- 4 eggs
- 1-2 cloves garlic, minced
- 2 cups spinach
- 1 tomato, diced
- ¼ cup onion, diced
- ½ cup mushrooms, diced
- 1 pinch sea salt
- 1 pinch ground pepper
- ¼ cup feta cheese, crumbled
Directions:
- Whisk eggs, salt and pepper together in a mixing bowl.
- Place a large non-stick frying pan or large cast iron skillet over medium heat. Lightly coat with olive oil, but use enough so the frittata will slide out of the pan once cooked.
- Add spinach, sauté for 30 seconds, stirring frequently. Add all other vegetables and sauté for 1-2 minutes.
- Evenly pour the egg mixture over the vegetables in the pan and cook on medium until the top of the egg mixture begins to bubble.
- Spread the cheese over frittata.
- Place lid on frying pan and cook on low heat until eggs are cooked through.
Notes and Variations:
You can customize your frittata to use your favorite ingredients and/or any leftover protein or vegetables you have on hand.