From the orchard, to the kitchen, to the table… ideas for using California sun dried fruit.

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  Ooh la la a crustless quiche (aka frittata)

  A tart (quiche, tortilla, tartlet, frittata) by any other name is still a baked egg dish. I was reminded of this when a friend sent over a picture of a super easy frittata on the same day I spotted a recipe for sun dried tomato & goat cheese tartlets in the Culinary Institute of America's newsletter.

  http://www.ciaprochef.com/fbi/recipes/SunDriedTomatoGoatCheeseTartlets.html

  Adjust the amount of eggs, add or subtract the flaky crust, choose the vegetables, size it up or down and these egg-centric recipes are quite similar – a delicious combination of dairy and vegetables, and one of the quickest ways of making a welcoming supper or appetizer. For a beautiful tartlet recipe visit the Passionate Cook blog http://thepassionatecook.typepad.com/thepassionatecook/2006/01/mushroom_fritta.html

  

  
  I made this frittata today using 8 eggs, sun dried tomatoes, sauteed red peppers, mushrooms, artichoke hearts and zucchini, feta and Parmesan cheese.

  Frittata Hints:

  • Saute vegetables before adding to the egg mixture

  • Good quality cheese adds umami to the finished frittata

  • The best pan to use...  a well-seasoned cast iron skillet

  • Start the frittata on the stove top,  then move it into the oven to finish cooking

  Tags » Sun dried tomato & goat cheese tartlets frittata sun dried tomatoes

  • 11 January 2012
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  • Connie Dillon

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  Jan 12, 2012

  

  Connie Dillon liked this post.

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