St. Francis Winery & Vineyards

CULINARY : Appetizers : Porcini Muschroom, Bacon, Leek and Cheese Frittata

Porcini Muschroom, Bacon, Leek and Cheese Frittata

Ingredients:

1 9-inch pie tin
2 oz. reconstituted porcini mushroom, chopped
4½ tablespoons butter
6 strips applewood smoked bacon, cooked, chopped
2 leeks, white parts only, sliced into rings and washed
1 cup Fontina cheese, grated
4 eggs
1 cup milk
1 cup cream
½ cup Panko Bread Crumbs
Salt and pepper to taste

Preparation:

Preheat oven to 375º. Heat 2 tablespoons butter in a large sauté pan over medium-high heat. Cook the leeks until tender, about 10 minutes. Remove from the pan. In a bowl, whisk together the eggs, milk, and cream. Season to taste with salt and pepper. Cut out a round piece of parchment paper for bottom of pie tin. Take 2½ tablespoons of butter at room temperature and cover the paper in the pie tin. Evenly layer the Panko on the bottom of the tin. Distribute the porcini mushroom, bacon, leeks, and Fontina cheese in the pie tin on the Panko. Pour the egg mixture over all and bake for 20-30 minutes or until the center is golden and has risen. Cool slightly before cutting. Serves 8

 

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