Squash And Gruyère Aop Frittata Food

BACON, GRUYERE, AND BUTTERNUT SQUASH FRITTATA

Steps:

• Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, cook bacon until beginning to soften, 2 minutes. Add butternut squash, onion, and rosemary and cook until softened, stirring frequently, 8 minutes.
• Whisk eggs, milk, and 1 cup cheese in a large bowl and season with salt and pepper. Pour egg mixture over butternut squash mixture, and cook over medium heat until edges of eggs begin to set, 5 minutes.
• Sprinkle remaining ½ cup cheese on frittata and transfer to oven until golden brown, about 15 minutes.

ZUCCHINI AND GRUYERE FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
• Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.

SQUASH AND GRUYèRE AOP FRITTATA

Steps:

• Preheat the oven to 350°F.
• Peel the squash (not necessary with the Hokkaido squash) cut in half and remove the seeds. Cut the squash into 2-inch slices. Note: see this tip for softening winter squash skin for slicing.
• Wash the green onions, rinse and slice into 1-inch pieces.
• Beat the eggs and the sour cream together and then add the Le Gruyère AOP cheese, salt, pepper and nutmeg.
• Heat 2 tablespoons of the oil in a large saute pan. Add the squash slices and pumpkin seeds and cook for about 10 minutes until soft.
• Add the green onions and let cook for one minute.
• Add the egg and cheese-mixture and cook for about 3 minutes, until it starts to set. Transfer the pan to the oven and bake for about 25 minutes until the frittata is golden brown.
• To serve, let the frittata cool for 10 minutes and then serve directly from the pan or slide on to a serving plate.

SQUASH, MUSTARD & GRUYèRE GRATIN

Steps:

• Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.
• Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.
• If cooking straight away, heat oven to 180C/160C fan/gas 4. Layer the pumpkin slices, onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you've used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.
• Uncover the dish and increase the heat to 200C/180C fan/gas 6. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.