individual wrapped leek & canadian bacon frittatas

Ever since we left San Francisco, I’ve been craving quiche. Especially quiche from Tartine. If you’ve ever been to Tartine then you know what I’m talking about. With a smell from blocks away luring in hungry souls, this quaint little bakery in the Mission district is a legendary place to grab a flaky pastry and a cup of coffee. Even the birds form a line to get in this place. No seriously. When I stood (pretty much standing room only) at the window eating (more like trying to keep my daughter’s hands off of my quiche) I watched as a line of birds formed at the door and one by one would sneak their way pass the beautiful little baker shoeing them away with her broom.

Now thousands of miles away from Tartine and nowhere near a french bakery in this town, I’ve been making my own little quiches for the family. My favorite one lately being a leek and ham version. And since I added another 75 pounds to my waist since San Francisco, I’m making this version a little on the lighter side choosing Canadian bacon instead of  my first choice of pancetta and opting out of a crust, thus making it a frittata.

Savory and fluffy these individual leek and Canadian bacon frittatas are the perfect little breakfast treat that everyone will love. Approved by Mia, the resident 2 1/2 year old picky eater.

leek & Canadian bacon frittata makes 6

  • 2 cups leeks, washed & chopped (about 2 large leeks)
  • 1 1/2 tsp extra virgin olive oil
  • 3/4 tsp sea salt
  • 4 eggs
  • 3/4 cup milk
  • 3/4 cup parmesan cheese, shredded
  • 1/2 cup Canadian Bacon chopped (about 6 slices)
  • 1/4 tsp freshly ground black pepper
  • pinch of freshly grated nutmeg
  • parchment paper

Preheat oven to 375°F.

Slice the root ends off the leeks.

Making a cut at the dark green leaves, cut the tops off as well.

Slice the leeks down the center vertically, exposing the ribs. Leeks are notorious for sand and unless you like gritty veggies then you must clean the leeks. To do this, simply fan your fingers across the inside of the leeks under running water.

Next, cut the leeks into 1/4 inch crescents. You will want 2 cups.

Over medium-low heat, heat the olive oil and add the leeks and 1/2 tsp of sea salt. Stir. Saute for 5 to 10 minutes, stirring frequently, until the leeks become soft. Turn off heat

In a large bowl, combine the eggs and milk. Whisk until well mixed.

Chop the Canadian bacon into cubes.

To the egg and milk mixture, add the Canadian bacon, leeks, cheese, pepper, the remaining 1/4 tsp of salt, and a pinch of nutmeg. Stir to combine.

Cut 6 5″ x 5″ squares of parchment paper and place in a muffin tin leaving space between each cup.

Fill parchment the paper lined muffin cups with the egg and leek mixture. Place in the oven for 25 minutes.

Remove the frittatas from the muffin tin and allow to cool slightly before eating.

Kid friendly and a great way to introduce leeks! Mia loved them but if you fear that leeks will not be to the liking of your little ones, simply leave them out or replace with 1 cup spinach or broccoli. Oh they’re so good that I’m going to have to go and rescue the last remaining frittata. It’s screaming at me from the kitchen.



  • katy h

    I made this this morning! It was delicious and now a family favorite! I just bought leeks the other day because I read they were in season. I had no clue what to do with them and did an internet search. Of course I found you which is what usually happens. :) I couldn’t decide between the soup and this. Took a family vote and voila. Everyone enjoyed it including my 3 year old! I did substitute cooked bacon for Canadian because it’s what I had. I think the kids loved it because it came in a little package. Thanks for another good one.

  • mark

    Holy Moly, Doll! This might be up there with chickpea muffins!

    • In Sock Monkey Slippers

      Am I going to have to make a cookbook just for you? You are too awesome. Enjoy!

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