Mushroom Leek Frittata

Submitted by Aunt Cookie

"From Moosewood. I would call this more of a casserole than a frittata, but I will honor the wishes of the original recipe writer. :) This is a nice addition to a brunch menu."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 6

ingredients

• 354.88 ml bread cubes (whole wheat is nice)
• 44.37 ml butter
• 44.37 ml olive oil
• 2 medium garlic cloves, minced
• 236.59 ml leek, carefully cleaned and chopped
• 709.77 ml mushrooms, sliced
• 14.79 ml fresh dill or 4.92 ml dried dill
• salt and pepper
• 113.39 g cream cheese, in 1/2-inch cubes
• 295.73 ml sharp cheddar cheese, grated
• 4 eggs
• 295.73 ml milk

directions

1. Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
2. Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
3. Toss the bread cubes with the garlic butter.
4. Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
5. Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
6. Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
7. Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
8. Bake in the 375 F oven until puffy and golden, about 30 minutes.
9. Serve immediately.

Reviews

[Zerlinarosa]

The best frittata I've ever had. Perfect for brunch with friends or family.

 

[chanti]

Definitely not what I would call a frittata, but it was very tasty just the same. I even enjoyed it reheated. The only thing I did different was regular cheddar and added more leeks (just to use them up). Will definitely make this again.

 

[Jennifer Bennifer]

ABSOLUTELY FABULOUS!!! Thank you so much for posting. I have made this before and am making it againg tonight. It's cooking right now and smells so good. If I could give this 1000 stars I would. I will continue cooking this forever. It's one of my new favorites. This recipe takes a while to prepare, but it is well worth it. Tonight we are trying this with some scrambled deer sausage in it. We also put a few more bread cubes, (tonight we used some left over beer bread #73440) and since we increased a few things we also increased the eggs and a little extra of everything else too, so it still has the strong flavors. We make a double batch of this. We love this recipe so much. It is Delicious. I will repost how it turns out with the meat in it. Update: It is good with the sausage in it. It did still take away from the other flavors as i thought it would. I prefer it the original way, my husband likes it better when there is meat in it.

 

[Dr.-Paul]

Delicious. More of a crust-less quiche. It's going into my "make it often" file for diabetic vegetarians. I did use mozzarella (actually string cheese) instead of the cream cheese because I had it in the fridge.

 

[Neohippie]

I would say this is like a savory bread pudding, myself. I used day-old French bread, fresh parsley instead of dill, and swiss instead of cheddar just because that's what I had. I also halved the recipe and cooked it in a loaf pan since I was only cooking for two. Worked out great. I am definitely keeping this recipe and might play some more with different fillings. I bet spinach will be good, and I like the idea from another reviewer of adding sausage.