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Finally last weekend I had a chance to make it. But I had a little dilemma -- hubby doesn't like crust! So, I had to divert to making a crust-less quiche which technically wouldn't make this a quiche anymore since quiche is an egg mixture baked in a pastry crust. But, I was determined to satisfy my quiche urge so I'm calling this a quiche anyways. One day I'll make the real thing with the crust...this time, hubby wins. So there, I feel much better now.
Makes (2) 9" tart pans
4 leeks
2 bunches asparagus
1 lb. bacon
10 eggs
1 C. half-and-half
8 oz. Gruyere cheese (shredded)
Salt and pepper, to taste
Cooking instruction:
1. Cut the leaf branches from the leeks so you end up with the stalk. Cut the stalk in half lengthwise, then slice.
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3. Cut bacon into about 1/2" pieces. I find it easier to cut bacon when they're semi-frozen.
4. In a large skillet, cook bacon on high heat until crispy. Drain and set aside. Leave about 1 T. of the bacon fat inside the skillet.
5. Add leeks and asparagus into the skillet and cook for about 2-3 minutes until soft but not brown. Turn off heat.
6. Preheat oven to 375 F. Grease tart pans with vegetable oil spray.
7. In a large bowl, whisk together eggs and half-and-half. Add salt and pepper to taste but remember, you'll have some added saltiness from the bacon and cheese.
8. Divide the leek/asparagus mixture, bacon, and Gruyere cheese between the tart pans.
9. Pour the egg mixture over the fillings until about 3/4 full. Place the asparagus tops around the top of the tarts.
10. Bake in the oven for about 35 minutes until top is slightly brown. Serve hot. Bon appetit!
Note: Since I didn't have a crust, I placed a sheet pan under the tart pans to catch any egg mixtures that may seep through the bottom (unless you're using a baking dish without the removable bottom). It'll save you from lots of mess to clean up later!
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it's a frittata!!!!
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