Quiche au Fromage
Instructions:
- 4 oz 125 g Leeks, white part and a little of the green, trimmed and cleaned
- 10 oz 300 g Yellow summer squash or zucchini
- 1 oz 30 g Butter
- 8 oz 250 g Spinach leaves (no stems)
- 6 6 Eggs
- to taste to taste Salt
- to taste to taste Pepper
- 1⁄2 oz 15 g Butter
- Split the leeks lengthwise in half, and then slice crosswise into thin slices.
- Trim and slice the squash.
- Heat the butter in a sauté pan over moderate heat.
- Add the leeks and sauté until wilted.
- Add the squash and sauté until just tender.
- Remove from the pan and cool.
- Blanch the spinach in boiling water until wilted.
- Drain and cool the spinach in cold water. Drain again and squeeze dry.
- Chop the spinach coarsely and mix it with the squash.
- Beat the eggs and add them to the vegetables.
- Add salt and pepper to taste
- Heat the butter over moderate heat in a well-seasoned or, preferably, a nonstick 10-in. (25-cm) sauté pan .
- Add the egg mixture. Immediately lower the heat to as low as possible. Cover loosely.
- Cook slowly until the eggs are mostly set but creamy in the middle.
- Place the pan under the broiler until the eggs are set.
- Slide the frittata onto a plate.
- Cut into 4 wedges. Serve immediately.