Every brunch party deserves a main attraction!
This classic dish has a delicious twist with sautéed leeks, mushrooms, and melty cheese, baked to golden perfection. It's the leek and mushroom frittata! Plus, we've got a quiche variation for those who want to switch things up. We recommend adding some pieces of cubed bread to your frittata to provide a nice texture and add some extra substance to the dish.
Fun fact: If you are looking for a healthier cheese option, goat cheese can be used. It is low in calories and has a tangy and slightly sweet flavour that pairs well with a variety of ingredients in this dish.
Ingredients
2 Tbsp. butter
1 leek, white and light green parts only, chopped
12 oz. sliced cremini and/or oyster mushrooms
Sea salt and black pepper
10 eggs
2 cups shredded Gruyère cheese + extra for sprinkling
¼ cup curly parsley
1½ cups crème fraîche
8-10 cubes of crusty bread, such as sourdough, are optional.
1 (12-inch) frozen pie crust, thawed, for quiche variation
Method
1. Preheat the oven to 350°F.
2. Heat the butter in a large ovenproof skillet over medium; next, add the leek and cook until soft, about 10 minutes. Add the mushrooms with salt and pepper to taste. Cook until the mushrooms are soft, for about 8 minutes.
3. In a separate bowl, whisk the eggs with the gruyère, parsley, creme fraiche, and a healthy pinch of salt and pepper. Pour this egg mixture over the mushrooms.
4. Add the cubed bread (if using).
5. Sprinkle with more gruyere and place in the oven until the center is cooked through, about 20 minutes.
6. For the quiche variation, omit the cubed bread but prepare all the other ingredients in the same way. Pour the egg mixture into the pie crust and bake according to the package instructions. Generally, a quiche this size should take 45 minutes to bake, but watch for it to be fully set and test it by inserting a knife into the center of the quiche. If it comes out clean, it's cooked through.
Ready to take your tastebuds on a journey? This one is too easy not to try!