I don’t know about you guys but spring always makes me think of quiche. And really just eggs in general. I want all the eggs, all the ways, and I want them now! Apparently I’m the Veruca Salt of wanting cooked eggs.
Ever since I’ve amassed a tiny collection of cast iron skillets (read 2 skillets total) I’ve wanted to cook all the things in them. Dips, cookies, cakes, pancakes. You name it, I want it in my skillet. I don’t know what it is but if you cook it in a skillet (and bonus if it’s a two-parter, skillet fried then BAKED) I think it’s brilliant. It makes absolutely no sense, I know.
Can we also talk about the difference between a fritatta and a crustless quiche. I don’t think there actually is one. Ok I googled it for you. There sorta is a difference, in that fritattas are cooked on the stove top and then transferred to the oven, and definitely don’t have a crust. But quiches don’t have to have a crust, and they can also be cooked on the stove top and then transferred to the oven. Ugh. I’m calling this a qui-tatta. A Friche? How ’bout delicious? Yes? I think we can all agree on that one.
Here’s the low down on this eggy delight. You’re gunna skillet fry your bacon (because that sounds WAY tastier than “cook bacon in skillet then drain”). Then you’ going to remove all but a tablespoon of it and skillet fry your leeks in the bacon fat. I didn’t say this was healthy. You’re also going to add a pat of butter to that fat, because trust me, it’s worth it. Right before you add your eggs and cream you’re going to toss in your veggies to give them a minute to warm up and sauté a bit. Heave-ho the eggs and cream, give it a stir, add a pile of cheese, stir stir, then plop into the oven and go watch your stories on the TVs.
I promise as soon as, or even before your stories are done you will have an amazing qui-tatta/friche ready and in it’s only little portable self-serve container. You’re welcome. And goodnight. I mean morning. Whatever.
*Just a Note: If you’re actually trying to be healthy swap out the heavy cream for milk, it won’t have the same creamy consistency but it certainly won’t be bad.
- 4 strips of bacon
- 1 tbsp butter
- 2 leeks, light green and white parts only, thinly sliced
- 1 clove of garlic, finely chopped
- 1 plum tomato, seeds removed and chopped into ½" chunks
- 6 large swiss chard leaves, stems removed and sliced into ½" thick ribbons
- 8 eggs
- ⅓ cup heavy cream
- ½ cup crumbled blue cheese
- Heat oven to 375ºF. Fry up your bacon in a 10-inch cast iron skillet until crispy. Drain on paper towels and remove all but 1 tbsp of fat. Return pan to medium heat and add the butter. When melted add the leeks, season with salt and pepper, and sauté until tender, about 8 minutes. Add the garlic and cook for another minute. Add swiss chard and cook until wilted and reduced in volume by at least half, about 2 minutes. Add tomato and swirl for a minute.
- In a separate bowl whisk together eggs and heavy cream. After the tomato has cooked a little add the egg mixture and swirl around the pan to evenly distribute the veggies. Sprinkle the cheese evenly over the top and poke around a bit with your spatula. Turn off heat and place in oven. Cook for 25-30 minutes until the center is mostly set and barely jiggles and the top is browned. Let cool 10 minutes to set before slicing. Serve warm with toast.