Breakfast, lunch or dinner is served! I tossed around some other names for this dish: Leftovers Pie, Crustless Quiche, Make-Ahead Magic for Overnight Guests, Zap-n-Go Anytime Meal Slices. Some of these are better than others, but they all would work. Frittata sounded a little fancier – worthy of the leeks I used in it this time, but it’s not a traditional frittata. It’s also not as heavy as a cream-laden quiche, but I think you get the idea. I’ve made similar versions without the leeks – just a lone, leftover baked potato and some bits from the Christmas ham. That was good too! But leeks work really well here and bring a much-needed glimmer of spring to the table.
Every time I buy and cook with leeks, I’m left wondering why I don’t have some in my fridge at ALL TIMES. Yes, they can be intimidating-looking at first – sometimes almost two feet long, and often covered with dirt and grit. (To me that just says “fresh” and “minimally handled”.) They’re worth the effort to clean up, though. Leeks are like onions after charm school: less of an edge, a little more refined, with a more colorful personality. I’m stocking up from now on! Corn & Leek Chowder on deck for the weekend.
Bacon, Potato and Leek Frittata Click Here for Recipe Only
- 2 large leeks
- 4 slices bacon, cut into ½” slices
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- ¼ cup water
- 1 russet or Yukon gold potato, cooked and cut into ½” cubes (leftover or steamed)
- ½ cup grated gruyère cheese (about 2 oz.)
- 8 large eggs
- 1 cup ricotta cheese (whole milk or part skim)
- ½ cup finely grated parmesan cheese
- 1 teaspoon kosher salt
- Freshly ground black pepper
Heat oven to 350F.
Whittle dark green tops off the leeks as if sharpening the tip of a pencil with a jackknife. (If you cut straight across, you’ll be wasting the tender light green parts in the center.) Cut off root end, and then slice leeks crosswise into ½” pieces. Then place sliced leeks into a bowl of cold water (or the bowl of a lettuce spinner) and swirl to wash off all grit. Let leeks sit in the water a few minutes to let all the sand/dirt to sink to the bottom. Because gritty leeks are a bummer, I repeat this step before spinning the leeks dry.
In a large pot or Dutch oven over medium-high heat, cook bacon until crisp. Drain on paper towel and set aside. Remove all but about a teaspoon of bacon fat from the pot. (If you’re all about the bacon, you could leave all of the grease and omit the extra butter in the next step, but I felt like that was too much bacon flavor and it overpowered the delicate leeks.)
To the same pot, add 1 tablespoon butter, leeks and ½ teaspoon kosher salt. Stir and cook for about 5 minutes until leeks have started to soften. Add ¼ cup water to deglaze the pot, scraping up any leek bits from the bottom. Reduce heat to medium and cover pot for another 5 minutes, until leeks are tender. Turn off heat and keep pot covered.
In a 9” pie pan, scatter potato cubes across the bottom. Then scatter cooked bacon, gruyère cheese and leeks.
Note: If you don’t have a cooked potato on hand, you can steam one quickly if you slice it before cooking. Then slip the peel off afterwards, if desired.
In a large bowl, beat 8 eggs with ricotta cheese, grated parmesan, kosher salt and pepper until smooth. Pour into pie pan over other ingredients.
Serve hot or at room temperature. Can be made several days ahead. Reheat slices in the microwave (about 1 minute).