Last week, I spent an evening packing, cleaning, cooking, and preparing for a couple of nights away from home for the annual pilgrimage to Lake George with the girls. Time spent away from home that includes nothing but talking, laughing until we (I) cry, wine, good food, sun, and swimming. After packing just some t-shirts, shorts, and my bathing suit, I needed to pack up my food and make a peach pie. I always get stage fright before making a pie crust; even though it usually comes out decent, I get nervous I’ll totally botch it, so I leave it until the very last minute (which really doesn’t make sense for someone who lives miles from the closest grocery store for replacement ingredients . . . but I digress). It was after 7 p.m. when I began, which, with the counters covered in flour, sugar, and butter, left little room for making dinner.
As I was mixing the dough and rolling it out, I started to think about what I wanted to eat for supper. No time! I thought. I have no time to cook something separate, I have to get this pie made and baked and it was nearing 8 p.m. and had to work the next morning as we were leaving right after work. But, I knew I had some baby potatoes, fresh broccoli, garlic, and dill, cheese, and eggs in the fridge. So as I rolled out the dough, I started dreaming up this recipe for a frittata.
My description of a frittata is a crustless Quiche, which is good, since I was in no mood to make more than one crust that evening. I already had a saucepan of boiling water on stove to take the skins off the peaches, so I thinly sliced about four of the baby potatoes and set them in the water. They took just a few minutes to get tender before taking them out. I chopped a couple of cups of the broccoli and put it in the pan to blanch. I put both into a big bowl and added a clove of minced garlic, stirred, and set aside so I could finish making the pie. I actually thought with a little bit of lemon juice and a few gratings of cheese this would make an excellent dinner on its own, but wanted a little more protein. (I did make this as a side dish a few evenings later and it was superb!)
As I waited for the oven to preheat, I took four eggs, a splash of milk, a bit of feta cheese, fresh dill, and mixed everything together in a separate bowl. Added it to the bowl of veggies and placed it into a greased pie pan. Here is where it gets a little tricky with timing. Because I had the oven on for the pie, I cooked everything together. So I cooked the frittata on the top rack at 425º for ten minutes, then moved it to the bottom rack to bake at 325º for 30 minutes or so, or until the center had set. In hindsight I would have used maybe a cast iron skillet, because with just four eggs it was too thin in my opinion, but still delicious.
I sat down at 8:30 to a small glass of white wine and a slice (or two) of the frittata and I was one happy, satisfied, and less stressed cook, so unstressed that I forgot to take a photo! Oh, and the pie? It was delicious and received compliments–even on the crust!
4-5 new baby potatoes, thinly sliced
A couple of cups of chopped broccoli
1 clove of garlic, finely minced
A splash of milk
About ¼ cup of feta cheese, or to taste
Fresh dill, chopped
Salt and pepper
In a saucepan of boiling water, add the potatoes and boil a few minutes until tender. Transfer with a slotted spoon to a large bowl. Add the broccoli to the water and blanch, just a minute or two in the water, and add to the potatoes. Add the minced garlic and salt and pepper. In a separate bowl, mix the four eggs, milk, dill, and cheese. Add to the vegetable mixture and place in a greased pie pan. Cook at 425º for ten minutes, then 325º degrees for 30 minutes, or bake at 350 for about half an hour or until the middle is set.