Lemon Frittata with Leeks and Goat Cheese

Inspiration:
Food alla Puttanesca, recipe originally from The Kitchn


Ingredients:

• 7 eggs
  
• 1 Meyer lemon, zested
  
• 3 ounces goat cheese
  
• Olive oil
  
• 2 large leeks, cut lengthwise and rinsed
  
• 1/3 cup Italian parsley, chopped
  
• Salt and fresh ground black pepper

Instructions:

1. Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese.

2. Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

3. Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.

4. When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Flip out onto a platter and serve immediately.

Notes: I thought this was missing something-- if I make it again, I would add some garlic and maybe some red pepper flakes. I liked the flavors together, but it didn't wow me.

Liz's Rating: 8/10
Tim's Rating: n/a

Tomato-Basil Quiche

Inspiration:
This recipe
and CSA tomatoes, onion, and garlic

Ingredients:

• 2 medium or 1 large tomato, sliced 1/4 inch thick
  
• 2 cups shredded sharp white Cheddar (or you may use Gruyere)
  
• 1-2 cloves garlic, finely chopped
  
• 1 unbaked 9-inch pie shell
  
• 1 small onion, thinly sliced
  
• Leaves from 3 small stems fresh basil, torn if large
  
• 4 eggs
  
• 1 2/3 cups light cream
  
• 6 tablespoons aged port or sherry (may be omitted, but reduce baking time by 5 minutes)
  
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Preheat oven to 425F. Place tomatoes on a paper towel to absorb excess moisture.

2. In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.

3. In a medium bowl, beat the eggs thoroughly. Add the cream, port, and pepper and beat well. Slowly pour the egg mixture into the pie shell.

4. Bake for 20 minutes. Lower the oven temperature to 350F and bake for 35 minutes longer, or until the quiche is lightly browned on top.

5. Let the quiche cool on a wire rack for a few minutes before serving.

Notes:
Delicious! I used 1 cup heavy cream and 2/3 cup whole milk.

Liz's Rating: 9/10
Tim's Rating: 9/10

Easy Ham and Spinach Quiche

Inspiration:
allrecipes.com

Ingredients:

• 2 cups milk
• 4 eggs
• 3/4 cup biscuit baking mix
• 1/4 cup butter, softened
• 1/4 teaspoon cayenne pepper
  
• 1 large bunch spinach, washed, stemmed, cooked, and chopped
  
• 1 cup cubed cooked ham
• 8 ounces shredded Cheddar or Swiss cheese

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease am 8 x 11 glass baking dish.
2. In a large bowl, beat together milk, eggs, baking mix, butter and cayenne. Batter will be lumpy. Stir in spinach, ham and cheese. Pour into prepared dish.
3. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

Notes:
The eggs got a bit brown, but it tastes great!

Tim's Rating: 8.5/10
Liz's Rating: 8.5/10

Bittman's Mini "Quiches"

Inspiration:
Mark Bittman

Ingredients:

• 1 cup cream (or half-and-half, milk or a combination) gently heated just until warm
• 3 eggs, at room temperature
• 3/4 cup grated Gruyère
• 1/4 cup grated Parmesan
• 1/2 teaspoon salt
• 1/8-1/4 teaspoon cayenne, or to taste
• Butter as needed

Instructions:

1. Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
2. Pour into 4 to 6 buttered ramekins and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.

Suggested beverage: grapefruit or orange juice, espresso

Tim's Rating: 10/10 ("This is the best quiche I've ever had. It's much better than the big quiches.")
Liz's Rating: 10/10