Wild Mushroom Leek Frittata With Truffles And Gruyere Food

MUSHROOM LEEK FRITTATA

Steps:

• Preheat your oven to 350 degrees. While the oven is heating, mix all the ingredients together in a bowl except the butter. I add about 1/4 tsp of salt and just a pinch of pepper to the eggs.
• Using a non-stick skillet or well seasoned cast iron skillet, heat over medium-high heat and add the butter. When the butter melts, make sure that the whole interior of the pan is coated in the butter.
• Add the egg mixture to the hot pan. Allow it to cook on the stovetop for about 2 minutes or until the butter starts to bubble around the edges and you can see that the eggs are just starting to set.
• Transfer to the oven and bake for 15 minutes or until set. Add some cheese to the top and broil for 1-2 minutes until golden brown. Remove from the oven and serve hot. Happy eating!

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.

SAUSAGE AND WILD MUSHROOM FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Heat 2 tablespoons oil in a 12- to 14-inch nonstick ovenproof saute pan over medium-high heat until it starts to smoke. Add the shallots, mushrooms and thyme and cook until the mushrooms start to soften, about 3 minutes. Add the sausage and cook, stirring occasionally, until the sausage starts to brown, 5 to 6 minutes.
• Transfer the mushroom and sausage mixture to a paper towel-lined plate. Wipe the pan clean with a paper towel.
• Place the pan back on the stove over medium heat and add the remaining 3 tablespoons oil. Whisk the eggs in a bowl with the cream. Once the oil in the pan starts to smoke, add the egg mixture to the pan, making sure to swirl the pan as it goes in.
• Set aside some of the mushroom and sausage mixture for garnish. Gently spread the rest of the mushroom and sausage mixture evenly over the top of the uncooked eggs. Sprinkle with the Gruyere and season with salt and pepper. Transfer the pan to the oven and bake until puffed and just beginning to color, about 18 minutes.
• Flip the frittata out of the pan onto a cutting board or sheet pan. Garnish the top with dollops of creme fraiche, watercress and the reserved mushroom and sausage mixture.

WILD MUSHROOM FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.
• To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
• Serve frittata from the hot pan and cut into 6 wedges at the table.

LEEK, POTATO & GRUYERE FRITTATA

Steps:

• In deep pan over medium-high heat, melt 1 tablespoon of butter.
• Add potatoes, salt and pepper.
• Cover with lid (or shallow pan if you have a frittata pan) cook, flipping potatoes occasionally, about 8 minutes.
• Transfer to bowl.
• In in same deep pan, over medium heat, melt 1 tablespoon butter.
• Add leeks, salt and pepper.
• Cook, stirring occasionally, 6-8 minutes. Transfer to separate bowl.
• In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 tablespoons of leeks.
• Set pan over medium heat; melt 1/2 tablespoon butter. Add egg mixture; cook until just beginning to set, about 4 minutes. Using rubber spatula left cooked edges and allow uncooked eggs to flow underneath.
• At this point place in oven at 350°F and cook until eggs are set, about 4 to 6 minutes. (If you have the frittata pan can cover with smaller pan & flip over).
• Shake pan to loosen frittata, slide unto plate. Garnish with reserved leeks.

LEEK, MUSHROOM & GRUYèRE QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
• While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

MUSHROOM, LEEK, AND FONTINA FRITTATA

Steps:

• Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
• Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
• Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
• Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

MUSHROOM LEEK FRITTATA

Steps:

• Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
• Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
• Toss the bread cubes with the garlic butter.
• Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
• Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
• Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
• Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
• Bake in the 375 F oven until puffy and golden, about 30 minutes.
• Serve immediately.

LEEK AND GRUYERE FRITTATA

Steps:

• Preheat oven to 375 degrees F.
• Heat buuter and oil in a 10 inch cast iron skillet over medium heat.
• Saute leek slices until sft and barely browned. Season with salt and pepper.
• Meanwhile, beat eggs and milk together in a mixing bowl. Pour over leeks and sprinkle with cheese. Let cook for about 5 minutes, until edges are just set. Stick in oven for 8 minutes. Frittata should be just set throughout.