Leek & Artichoke Frittata
Use this recipe as a template for creating any variety of pressure cooker frittata you like, changing up the vegetables and cheese to suit your taste and what you have on hand. Shallots, scallions, or onion can stand in for the leeks. Any cooked vegetable can be substituted for the artichokes. So if you were wondering what to do with that small amount of leftover sautéed spinach or roasted butternut squash, here’s the perfect place.
Servings: 4
Ingredients
- 1 tablespoon unsalted butter plus more for the soufflé dish
- 5 tablespoons grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 2 small leeks white and light green parts only, halved and thinly sliced
- 1 teaspoon kosher salt divided, plus more as needed
- ½ cup milk
- 2 tablespoons all-purpose flour
- 9 large eggs
- 1 tablespoon finely chopped fresh basil or parsley
- ½ teaspoon finely chopped fresh thyme
- ¼ teaspoon freshly ground black pepper
- ¾ cup shredded Gruyère cheese about 2 ounces
- ⅓ cup marinated artichoke hearts drained and coarsely chopped
Instructions
Prepare the soufflé dish
- Butter a 1½-quart soufflé dish and dust the sides with 2 tablespoons of the Parmesan. Set it aside.
Sauté the leeks
- Heat one tablespoon each of butter and olive oil in a nonstick skillet over medium-high heat.
- Stir in the leeks and ¼ teaspoon of kosher salt, and cook, stirring often, until golden brown, 5 to 10 minutes.
Prepare the custard
- Meanwhile, in a large bowl, whisk together the milk and flour.
- Whisk in the eggs, basil, thyme, remaining ¾ teaspoon kosher salt, pepper, and Gruyère.
- Turn off the heat and stir the artichokes into the leeks.
- Mix the leek mixture into the egg mixture.
- Scrape the egg mixture into the prepared soufflé dish and cover it with aluminum foil.
Pressure cook
- Pour 1½ cups water into the pressure cooker and lower the soufflé dish into the pressure cooker using a silicon sling.
- Cover and cook on high pressure for 16 minutes.
- Allow the pressure to release naturally for 10 minutes, and then release the remaining pressure manually.
Brown & serve
- Using oven mitts, remove the soufflé dish from the pressure cooker and remove the foil.
- Heat the broiler. Sprinkle the remaining 3 tablespoons Parmesan over the frittata, and broil until it is golden brown, 1 to 2 minutes.
- Let it sit for 5 minutes before serving.
Notes
Taste your artichokes before using. Some brands are acidic. If yours is, rinse before using.