If you are not familiar with frittatas, they are quiche’s Italian cousin. Prepared without a crust and the typical heavy cream found in quiche, however, they are easier to make and much healthier. Prepare just in time to serve for a brunch party, or as early as the night before (refrigerate and gently reheat before serving to get the best flavor and texture).
Spinach and Leek Frittata
- 1 large leek white and pale green parts only, roughly chopped
- 1 tablespoon butter plus more for buttering your pan
- 1 large garlic clove chopped
- 1 bunch spinach about 8 ounces, washed and dried, coarsely chopped
- 4 ounces gruyere grated, or you could substitute crumbled goat cheese
- 8 large eggs
- ¾ teaspoon kosher salt
- 1/8 teaspoon freshly grated nutmeg
- freshly ground black pepper
- ½ cup freshly grated parmigiano-reggiano
- Preheat the oven to 375 degrees. Coat a deep pie plate or cast iron skillet with butter and set aside.
- Melt butter in a medium skillet and saute the leeks and garlic with a pinch of salt. After 8-10 minutes when the leeks are soft, add the spinach and nutmeg and a bit of freshly ground black pepper. Let cook until everything is softened and the liquid from the spinach has evaporated, about 10-15 minutes more. Turn off the heat and set aside.
- Crack the eggs in a large bowl, add the salt and whisk well, for 2-3 minutes, until foamy. Add the gruyere cheese and leek/spinach mixture, stir well to combine, then scrape into your pan. Scatter the parmigiano cheese evenly over top and bake until browned on top and set in the middle, about 20-30 minutes.
- Turn out onto a serving plate, or cut slices from the baking dish and serve warm or at room temperature.