Looks like I'm spending my time in the wrong part of the world lately. For lunch yesterday, I adapted a recipe from The Book of Tapas, which I found here. At least the leeks were green. (Happy St. Patrick's Day.)
I had made frittatas so often that we got tired of them, but this one is creamy and mild and the rice adds an interesting texture. Here's what I did:
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I started with my leeks. I chopped 2 leeks in pieces, then swished them in a bowl of cold water. I let the dirt sink to the bottom of the bowl, then transferred the leeks to a deep skillet with some butter. I added dried thyme, salt and pepper, then cooked the leeks until they were soft.
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While the leeks were cooking, I mixed the filling: 1 1/2 cups milk, 3 eggs, 1/2 cup Gruyere and 1 1/2 cup cooked rice (I had some left over from dinner the night before). I sprayed my 9-inch springform pan with nonstick spray. Then I mixed the cooked leeks into my batter and poured it into the pan. The pan leaked a bit, so I put it on a rimmed baking sheet to catch any leaks and baked at 350F for 35 minutes. My parents ate it warm out of the oven, and I had it at room temperature a little bit later.
Feeling green? Here are some St. Patrick's recipes to try:
[link href="https://landcruisers.info/Recipes/Mustard-Glazed-Corned-Beef-Cabbage-Recipe" target="_blank" link_updater_label="external_hearst"]Mustard-Glazed Corned Beef and Cabbage
And an all-around guide to today:
— Kim Walker