Mandy's Meals & More

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Hi guys, Mandy here. I am going to let you in on a brunch classic that I have perfected over the past year. Yes, it's by Queen Martha Stewart herself, and it is divine. Using delicious leeks and bright green asparagus, this recipe is pure comfort food. This is actually a quiche recipe that I turned into mini frittatas to "lighten" the pastry load. Did I mention I normally hate eggs?? I am a transformed woman. If you are going to make a quiche simply use any tart (frozen or homemade) and proceed with the rest of the directions. INGREDIENTS 1 tablespoon butter 1 leek (white and light green parts only), halved and thinly sliced, then well washed Coarse salt and ground pepper 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal 4 large eggs 1 1/4 cups half-and-half Ground nutmeg 2 cups shredded Gruyere cheese For quiche: 1 frozen pie tart DIRECTIONS 1. Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool. 2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. 3. If you are making a quiche: Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top. 4. For the mini frittatas: assemble asparagus mixture into each ramekin, should fill about 12, top with cheese. Pour eggs almost to rim 5. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving. (For the individual frittatas you only need about 30-40, watch them for browning) Enjoy!