Wednesday, April 24, 2013

Marigold Frittata



I was inspired by Miche Bacher's Calendula Quiche in Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers. But I didn't have calendula and I have never liked the designation of a 'crustless quiche.' To me, a crust makes it a quiche. I call this a frittata and decided to use my organic marigolds.





1 leek, trimmed and thinly sliced
1 bunch chard, chiffonaded
6 eggs, beaten
fromage blanc
petals from 6 organic marigolds
freshly ground salt
freshly ground pepper

Preheat the oven to 350. Butter your baking dish and set aside.

In a large saucepan, quickly saute the leeks and chard until just beginning to wilt. You don't want them soggy. Spoon them into your baking dish, sprinkle them 1/3 of your marigold petals, and cover them with beaten egg. Dot the dish with as many dollops of fromage blanc as you want. I used a sheep's milk fromage blanc from Garden Variety Cheese at the Monkeyflower Ranch in Royal Oaks. Use another third of the petals to top the entire dish. Grind fresh salt and pepper over the top, cover with foil, and bake for 50 minutes. Remove the cover and return to the oven for another 10 minutes - or until the top is beginning to brown slightly. Serve with a final dusting of marigold petals.


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