Parmesan Crust Frittata
I stole this recipe from the most amazing B&B I’ve ever stayed in, the 1899 Inn in Deadwood, South Dakota (with their permission). Fancy but simple, this frittata can be prepared the night before, and all the fillings can be changed however you like.
Yields: Serves 6
Active Time: 20m
Total Time: 1h
INGREDIENTS:
Frittata:
½ c. flour
¾ tsp baking powder
¼ tsp kosher salt
½ tsp freshly ground black pepper
Pinch of nutmeg
4 eggs
1 c. milk
2 tsp brown mustard
4oz of cheese, such as swiss, gruyere, or cheddar
¼ c. grated parmesan (for the crust)
1 Tbsp softened butter (for greasing the pan)
Fillings (choose any combination of ):
3oz cooked bacon or ham, chopped
Handful of spinach, cooked down and wilted
3oz sauteed mushrooms
¼ c diced peppers (skip mustard and nutmeg if you use this)
RECIPE:
Use softened butter to coat the bottom and sides of pie dish. Grate parmesan on fine side of the grater and shake into the buttered dish until cheese has stuck to all surfaces. Press the parmesan into the butter with your fingers to create the “crust”.
Grate enough of swiss (or alternative) cheese to fill the pie dish about ⅓ full. Add fillings in an even layer over the cheese.
To make the custard, combine dry ingredients in a large mixing bowl. Whisk in eggs only (do not add milk yet!) until smooth. Add milk and mustard, whisk to combine.
Pour custard evenly over your fillings, use a whisk to submerge them all.
Bake in a 350F oven for 45 minutes. Alternatively, frittata can be covered with plastic wrap and refrigerated overnight to bake the next morning.
Allow to cool at least 5 minutes before slicing.