I have a list of self-improvement goals Dear Reader...getting organized, losing a bit of weight, and connecting better. These are the things I plan on working on one day at a time. With an occasional detour. And that's ok. It's about progress not perfection for me.
So before we embark on this new year, I owe you a recipe! I am late to the gate with this post (another thing on my list of things to improve upon!) You make have taken a sneak peek at it here. This frittata/quiche like dish is perfect for a light lunch or your offering on a brunch buffet. Add a side salad and a glass of wine and you have an impressive, stress free Easter brunch or a nice lunch for Mum on Mother's Day. I think you're going to like this!
Potato Bacon & Leek Frittata
4 red-skinned potatoes (about one pound)
6 slices bacon, cooked and coarsely chopped
1 cup leeks, washed thoroughly and thinly sliced
2 tbsp fresh thyme, chopped
4 oz goat cheese, crumbled
1/4 cup fresh parsley, chopped
1 cup half and half cream
1/3 cup milk
salt and pepper, to taste
Grease a 9" pie plate or quiche dish and set aside.
Cook potatoes in boiling, salted water until just tender, about ten minutes. Drain and set aside to cool. Once cooled, cut each potato into 1/2" slices and place in large bowl. Set aside.
Next, cook bacon until beginning to crisp and drain on paper towel to remove excess grease. Add leeks and thyme to pan and cook over medium heat for 7 minutes, until softened. Add the leek mixture to the potatoes along with the crumbled goat cheese. Next chop the bacon and parsley coarsely, reserving two tablespoons of each for garnish. Add the bacon and parsley to the potato mixture and gently toss to combine. Spread evenly into prepared dish and set aside.
In separate bowl, whisk the eggs, cream and milk together. Season with salt and pepper. Pour egg mixture over potato mixture. Next, scatter reserved bacon and parsley over the top.
Bake in preheated 375 degree oven for 30-35 minutes, until puffed and golden and the centre is just set.
Makes 6 servings.