Leek And Crème Fraîche Frittata Recipes

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GRILLED FRITTATA WITH ZUCCHINI, LEEKS, CRèME FRAîCHE AND HARISSA



Grilled Frittata with Zucchini, Leeks, Crème Fraîche and Harissa image

Provided by Kristin Donnelly

Categories     Egg     Breakfast     Leek     Zucchini     Grill     Grill/Barbecue     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 large zucchini (about 12 ounces), sliced lengthwise 1/3 inch thick
2 medium leeks, roots trimmed, top 2 inches discarded, leeks halved lengthwise and rinsed well
Extra-virgin olive oil, for brushing
1 1/2 teaspoons kosher salt, divided
Freshly ground black pepper
12 large eggs
1/4 cup plus 2 tablespoons crème fraîche
2 teaspoons harissa, plus more for serving
2 tablespoons torn basil leaves

Steps:

  • Light a grill or preheat a grill pan; if you're using a charcoal grill, leave one spot cooler for indirect cooking. Lightly brush both sides of the zucchini and the leeks with olive oil and season with 1/2 teaspoon salt and pepper. Grill the zucchini over high heat, turning once, until nicely browned and tender, about 2 minutes per side. Transfer to a work surface, let cool slightly and slice crosswise 1/2 inch thick.
  • Grill the leeks over high heat until grill marks form, about 2 minutes per side, then move the leeks to a cooler part of the grill and grill over moderately low heat, turning occasionally, until just tender, about 15 minutes. Transfer the leeks to a work surface and let cool slightly. Remove the outer leaf and thinly slice the leeks crosswise, discarding any tough dark green pieces.
  • Turn the grill burners to moderate heat or, if you're using a charcoal grill, let the hot coals cool slightly. Brush a seasoned 12-inch cast-iron skillet generously with olive oil and set it on the grill.
  • In a large bowl, whisk the eggs with 1/4 cup of the crème fraîche and remaining 1 teaspoon salt. Stir in the cooled vegetables. When the skillet is hot, carefully pour in the eggs and vegetables. Using a spoon, carefully dollop the remaining 2 tablespoons of the crème fraîche and the 2 teaspoons of harissa around the top of the eggs. Close the grill and cook the frittata for about 15 minutes, moving the skillet a few times to make sure it's evenly heated, until the eggs are puffed and set.
  • Let the frittata cool slightly, then garnish with the basil leaves. Slice the frittata into wedges and serve, passing more harissa at the table.

LEEKS WITH CHARDONNAY AND CREME FRAICHE



Leeks with Chardonnay and Creme Fraiche image

An easy and elegant side dish that stands out. Think leeks can only be an ingredient? Try this recipe tonight and see that they can be the star! A great alternative to the usual potatoes or rice, and goes especially well with seafood. I also suggest you use white pepper instead of black if you have it.

Provided by jennifer

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

4 small leeks
½ cup Chardonnay wine
1 teaspoon white sugar
3 tablespoons creme fraiche
salt and ground black pepper to taste

Steps:

  • Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
  • Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 5.8 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 49.1 mg, Sugar 2.7 g

LEEK QUICHE



Leek Quiche image

I had a beautiful bunch of leeks from the farmers' market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h30m

Yield Serves 6

Number Of Ingredients 10

3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only
2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter
Salt to taste
1 garlic clove, minced (optional)
2 egg yolks
1 whole egg
1 Mediterranean pie crust (see recipe) or whole wheat yeasted olive oil crust
Freshly ground pepper to taste
3/4 cup milk (2% or regular)
3 ounces Gruyère, grated (3/4 cup tightly packed)

Steps:

  • Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices.
  • Preheat the oven to 350 degrees. Heat the oil or oil and butter over medium heat in a lidded skillet or saucepan and add the leeks and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft but not browned, stirring often, 10 to 15 minutes. If they begin to stick or brown, add a little more salt and/or a spoonful of water or wine. Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant.
  • Beat together the egg yolks and egg in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust and place in the oven for 10 minutes. Remove from the oven and set aside.
  • Add salt (about 1/2 teaspoon), pepper and the milk to the eggs and whisk together. Spread the leeks in an even layer in the crust. Sprinkle the cheese in an even layer on top. Pour in the custard filling. Place in the oven and bake for 30 minutes, or until set and just beginning to color on the top.
  • Remove from the oven and allow to sit for at least 15 minutes before serving.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 4 grams, TransFat 0 grams

LEEK AND CRèME FRAîCHE FRITTATA



Leek and Crème Fraîche Frittata image

This frittata is a little airier than usual and one of the simplest dishes to make for brunch. I like to garnish it with crème fraîche, Aleppo pepper, and fresh herbs. Any kind of herb will work, but I like to use parsley, the working man's herb.

Provided by Seamus Mullen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

6 large eggs
1/2 garlic clove
Sea salt
Freshly ground black pepper
1 large leek, white and light green parts only, trimmed and washed
2 tbsps unsalted butter, divided
2 tbsps olive oil, plus 1 tsp, divided
1/2 teaspoon sherry vinegar
Chopped parsley, for garnish
Crème fraîche, for garnish
Aleppo pepper, for garnish

Steps:

  • Preheat oven to 375 degrees F. Separate the yolks from the whites of two eggs. Place the whites in the metal bowl set on top of the dish towel (to prevent moving) and whisk to soft peaks. Set aside. In another bowl, whisk 4 eggs, plus the 2 leftover egg yolks. Use a Microplane to grate the garlic into the eggs. Season with salt and pepper and set aside.
  • For the filling: Heat a skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Slice the leek in half lengthwise (make sure there's no grit!), then thinly slice across. Add leeks to the skillet along with another tablespoon of oil, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the leeks begin to wilt but have not taken on any color; then add the vinegar. Toss, then stir the leeks into the eggs. Wipe the skillet clean; then add the remaining butter and teaspoon of olive oil over low-medium heat. Quickly re-whisk the egg whites, then fold into the frittata mixture. Pour eggs into the skillet and gently scramble until the eggs are set, then place in the oven for 8-10 minutes.
  • Finish the dish: Remove the frittata from the oven and garnish with dollops of crème fraîche, chopped parsley, and aleppo pepper.

ASPARAGUS FRITTATA WITH CREME FRAICHE AND CHIVES



Asparagus Frittata With Creme Fraiche and Chives image

Frittatas are flat Italian omelettes. In spring, the are made with seasonal vegetables such as young artichokes, tender asparagus, baby leeks or wild mushrooms. When cut into bite-size pieces and garnished with a little creme fraiche and spring chives, they make a tasty hors d'oeuvres.

Provided by Chef mariajane

Categories     Breakfast

Time P15D

Yield 40 squares

Number Of Ingredients 12

6 large eggs
1/2 cup minced fresh chives
1/4 cup fresh Italian parsley, chopped
1/4 cup parmesan cheese, grated
2 tablespoons half-and-half
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 lb bunch fresh asparagus, trimmed, cut crosswise into 1/4 inch pieces
1/4 yellow onion, minced
1/4 cup creme fraiche or 1/4 cup sour cream

Steps:

  • Preheat broiler. Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in larg bowl until just blended. Melt butter and oil in heavy nonstick 10-inch diameter omelette pan over medium heat. Add asparagus and onion and sauté until asparagus is crisp-tender, about 4 minutes. Pour egg mixtre over asparagus . Reduce heat to low; cook until edges are just set, about 3 minutes. Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath. Continue cooking until egg mixture is nearly set on top, about 5 minutes. Broil until just puffed and lightly golden on top, about 2 minutes.
  • Slide spatula under frittata to loosen. Slide out onto cutting board. Cut frittata into 1-inch squares (can be made 2 hours ahead of time. Let stand at room temperature).
  • Arrange squares on serving platter. Spoon dollop of creme fraiche atop each square. Sprinkle with remaining 1/4 cup chives and serve.

Nutrition Facts : Calories 28.3, Fat 2.2, SaturatedFat 1, Cholesterol 35.4, Sodium 50.5, Carbohydrate 0.7, Fiber 0.3, Sugar 0.3, Protein 1.5

LEEK FETA FRITTATA



Leek Feta Frittata image

Make and share this Leek Feta Frittata recipe from Food.com.

Provided by dale7793

Categories     Lunch/Snacks

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 large leeks, thinly sliced
1 clove garlic, crushed
1 small red pepper, thinly sliced
8 eggs, beaten
1/3 cup cream
150 g feta cheese, crumbled
1/2 cup parmesan cheese, grated
1/3 cup anchovy-stuffed olives (can use regular stuffed olives)
2 tablespoons fresh parsley, chopped
2 tablespoons polenta
1/3 cup parmesan cheese, grated (extra)

Steps:

  • Grease a 23cm square cake tin and line with baking paper.
  • Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
  • Cool.
  • Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
  • Mix well.
  • Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
  • Cook in a 180 degree C oven about 40 minutes.
  • Cool in pan.
  • Cut into squares to serve.

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