Chevre and Leek Frittata
From chefmeow 15 years ago
- 45 minutes to make
- Serves 4
CHEVRE AND LEEK FRITATTA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lynch Estate in Garland, Texas in 1994.
Ingredients
- 6 large leeks sliced shopping list
- 3 tablespoons butter shopping list
- 1 tablespoons olive oil shopping list
- 2 tablespoons lemon juice shopping list
- 1 teaspoon sugar shopping list
- 1/2 cup chevre shopping list
- 7 eggs shopping list
- 4 ounces cream cheese shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- Cut root and thick outer skin from leeks then rinse well.
- Slice into 1/4" thick slices and rinse again.
- Melt 3 tablespoons of the butter and olive oil in a large pan.
- Add leeks and sauté until wilted about 5 minutes then add lemon juice and sugar.
- Continue sautéing leeks over low heat for 30 minutes.
- In a large bowl beat together chevre and eggs then add cooked leeks and mix well.
- With the remaining butter grease a spring form pan well and pour in the egg and leek mixture.
- Cut cream cheese into small pieces and sprinkle over top of egg mixture.
- Place a cookie sheet on rack below the frittata then cook 45 minutes at 350.
- Remove from oven then run a knife around the edge and allow to sit 5 minutes before serving.
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