Wednesday, March 19 2014, 02:01 PM MDT
(KUTV) Jeanne Wolfley and Alice Osbourne from Everyday Gourmet are in the kitchen sharing one of their favorite egg dishes.
Yield: 6-8 servings
Prep Time: 15 minutes
Bake Time: 25 minutes
A gratiné is quiche without the crust. It is traditionally made in a shallow-sided oval pan or dish, but a round or rectangular oven-safe dish works as well. The gratiné bakeware allows the food to cook evenly while the top browns nicely. For an impressive and tasty quiche-like entreé without the stress or added time of making a pie crust, gratiné is the way to go.
2 tablespoons butter, divided
6 slices bacon
8 medium-size leeks
½ cup water
1½ cups heavy cream
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper, or to taste
½ cup grated sharp Cheddar cheese
¼ cup grated Parmesan cheese
Preheat oven to 375° F. Using 1 tablespoon of the butter, lightly grease the baking dish. In a 10-inch skillet, brown bacon. While bacon is cooking, wash leeks well and slice into ½-inch rounds. When bacon has browned, remove most of the fat and add leeks and water to skillet. Cover and simmer leeks and bacon over low heat for 20 minutes or until leeks are tender and have absorbed the water. Evaporate any remaining water over medium heat, uncovered. Be sure to stir leeks occasionally while cooking to prevent burning. Remove leeks and bacon to the bowl of a food processor or blender. Add eggs, cream, nutmeg, salt, and pepper. Process or blend for a few seconds at a time until the bacon is chopped. (Avoid over-processing; you want a chunky consistency, not a puree.) Pour the mixture into the prepared pie plate. Sprinkle grated cheeses and pieces of the remaining tablespoon of butter on top. Bake for 25 minutes or until the custard is set.
TIP: If the top begins to appear as if it will crack prior to completely baking through, spray or sprinkle several tablespoons of water on the walls of the hot oven to create steam, which will keep the top moist and prevent cracking.