Leek Quiche. Supposedly, a leek-heavy diet is part of the reason why French women are so thin..... right.

The following was one of the first recipes I placed on my original food blog many years ago. I'm recycling during the pandemic. Here goes:

The leek has been recognized as the emblem of Wales since the middle of the 16th century. Its earliest association with Wales dates back to the battle of Heathfield in 633 AD, when St. David persuaded (how?) his countrymen to distinguish themselves from their Saxon foes by wearing a leek in their caps. I'm quite sure that did indeed identify them, however, one would think that the Welsh language would be enough to distinguish the poor sods from the Saxons in battle. As in… “Take that, you Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch! "

The following recipe was attached to the twist tie that held the leeks that I bought yesterday in the grocery store (originating from Boot’s farms in Scotland, ON). I’m not sure where Scotland, Ontario is but it might just be that I am participating in the ‘hundred- mile diet’ by purchasing these leeks. One thing that you have to remember about leeks is that they are notoriously sandy on the inside so  you must check to make sure that there is no dirt lurking in the shafts.

Ingredients:

• 1 cup cooked leeks - I would simply sauté the leeks in a bit of butter to soften them.
• 3 eggs, beaten
• 1 and 1/4 cup light cream 
• salt and pepper to taste
• 1 cup of grated aged cheddar cheese 
• 1 pie crust (frozen from the grocery store is fine)

Methods:
FYI: You will need about 2 cups of thinly sliced leeks to make about a cup of cooked leeks. Cut them across the shaft and only use the white or light green part of the leek.

Combine the cream and eggs. Stir in the salt and pepper. Spread the cooked leeks and grated cheddar on the pie shell. Pour the egg mixture over the filling and bake at 325 º F. for 30 to 40 minutes or until the filling looks firm, or at least, not wobbly. This quiche can be improved by using a home made pastry crust, but that recipe is for another day.

Spanish Tortilla aka Tortilla de Patatas

We probably most frequently think of a tortilla as a thin round Mexican flatbread made from maize or wheat flour. However, a Spanish tortilla is a thick omelette, also flat and round, but made by frying eggs that have been mixed together with potato, onion and a lot of olive oil. The following recipe by Janet Mendal was found on the internet on a site dedicated to the tapas of Andolusia.

Ingredients: 

• 600g potatoes (1.3 pounds)

• 160 ml olive oil (that's like slightly more than 1/2 cup)

• 1& 1/2 chopped onions (I used about half of this) 

• 6 eggs 

• 1/2 tsp salt 

Methods: Peel the potatoes and either slice them thinly or cut into dice. Heat the oil in a non-stick frying pan and cook the potatoes slowly until fork tender, about 30 minutes, adding the chopped onions after 15 minutes. The potatoes should not brown.

Beat the eggs in a bowl with the salt. Place a plate over the potatoes and tip out the excess oil to be used again in a moment.

Combine the potatoes and onions to the bowl with the beaten eggs and mix. Add the oil to the frying pan and pour in the mixture of eggs, potatoes and onions.

Cook on a medium heat until set on one side. Shake the pan to keep it loosened on the bottom. Place a plate on top of the pan. Hold it tightly and reverse the pan, so the tortilla turns out on the plate. If necessary, add additional oil to the pan.

Slide the tortilla back into the pan to cook on the reverse side. Slide out onto a serving plate.

Cabin Fever Frittata

Every February for the past many decades an antique show by the name of Cabin Fever rolls into town. After the feverish first few hours of the show, my husband and several friends manage to tear themselves away to break for brunch.

Frittata is a useful item for a brunch menu given it doesn't have to be served as soon as it is cooked, and in my experience, people (like my husband) are often late for brunch. The basic recipe of onion, eggs and milk can be modified in any number of ways by adding pretty much anything that appeals to you. For example, various shredded cheeses, diced fresh or sun-dried tomatoes, roasted red peppers, cooked potatoes, cooked asparagus, cooked sausage, or fried bacon. The list of potential ingredients is endless.

Although the frittata is quick and easy to make, I was serving a number of items at brunch and so was getting a head start on food prep the night before the antique show. As such, I washed and sliced the leeks into small discs, covered the bowl, placed it in the fridge and went to bed. I left my husband's supper warming in the oven since he was eating late. When asked the next morning how he enjoyed his meal, he said it was lovely although he found the salad a bit odd and one dimensional. Since I had not made him a salad, I had no idea what he had consumed. His description of a bowlful of "green round things" did not clarify the matter. 

As it turns out my previous night's food prep had been for nought, since my husband had eaten the bowlful of raw leeks the night before. Apparently, with poppy seed dressing.

 Basic Frittata Ingredients:

• 8 large eggs

• 1/2 cup milk

• salt and pepper to taste

• 1/2 cup of diced onions 

• 3 tablespoons olive oil

My Frittata Customization:
I used 10 eggs and slightly more milk. Used sauteed leeks rather than onions. My flavour additions were 140 grams of smoked Coho salmon, 130 grams of chevre, and about a quarter cups of chopped fresh dill weed.

Methods: 
Preheat your oven to 350 degrees F. 
In a 10-inch heatproof skillet (I used my trusty cast iron pan), saute the diced onion in the oil over a medium heat. Whisk the eggs in a large bowl (don't over whisk), then add the milk, salt and pepper. Stir the salmon, cheese and dill into the egg mixture, our into the ovenproof skillet, and cook on the stove for about 5 minutes until the edges of the frittata start to pull away from the pan. Place the frittata in the oven and cook for another 18 minutes, or until set. It can be eaten warm or at room temperature.