Zucchini and Crème Fraîche Frittata Recipe
Written by San Francisco pastry chefs lauded as the best in America by the James Beard Foundation, the Tartine Cookbook will seriously elevate your breakfast game. This frittata recipe is adapted from a quiche recipe by Tartine, but we’ve omitted the pie crust here, and the result is a creamy, light custard. And the fillings are completely customizable—if you don’t like zucchini and leeks, try mushrooms and kale, or a classic combination of tomato, basil, and red onion.
• 1 medium zucchini
• 1 large leek
• 5 large eggs
• 1 tbsp all-purpose flour
• 1 cup crème fraîche (recipe below)
• 1 cup whole milk
• 1 tsp salt
• ½ tsp cracked pepper
1. Adjust oven rack to middle position and preheat the oven to 375º.
2. Preheat the cast iron skillet on your stovetop and slice zucchini into quarter inch medallions. When pan is hot, brown zucchini on both sides in oil.
3. After removing the outer leaves of the leek, quarter remaining core and finely slice. Add to pan with zucchini and cook until whites are just translucent and greens take on color (about two minutes). Then remove from heat and let brown in pan.
4. In a small mixing bowl, whisk one egg with flour until smooth. Then add remaining eggs and whisk until blended.
5. In medium mixing bowl, whisk the crème fraîche until smooth. Whisk in the milk. Pour the egg mixture through a fine mesh strainer held over the milk mixture. Whisk in salt and pepper.
6. Pour mixture into cast iron skillet. Place in oven and bake for 10 minutes. Reduce heat to 325º and bake another 30 minutes, until center is set. Remove from oven and let cool for 20 minutes.
Crème Fraîche Recipe
• 2 cups heavy cream
• 6 tbsp buttermilk
Place heavy cream in a medium mixing bowl with buttermilk and stir to combine. Then cover bowl with a cheese cloth or dish towel and let sit for two days.