Leek & Artichoke Frittata

 

1 T. unsalted butter, plus more for the souffle dish

5 T. grated Parmesan cheese

1 T. extra-virgin olive oil

2 small leeks (white and light green parts only), halved and thinly sliced

1 tsp. kosher salt, plus more as needed

1/2 C. milk

2 T. all-purpose flour

9 large eggs

1 T. finely chopped fresh basil or parsley

1/2 tsp. finely chopped fresh thyme

1/4 tsp. freshly ground black pepper

¾ C. (about 2 oz.) shredded Gruyère cheese

1/3 C. marinated artichoke hearts, drained and coarsely chopped

 

Butter a 1 1/2-quart souffle dish and dust the sides with 2 T. of the Parmesan. Set it aside. Using the sauté function, heat the 1 T. butter and the oil in the pressure cooker. Stir in the leeks and 1/4 tsp. of the salt, and cook, stirring often and lowering the heat if necessary (and possible), to prevent burning, until golden brown, 5 to 10 minutes. Meanwhile, in a large bowl, whisk together the milk and flour. Then whisk in the eggs, basil, thyme, remaining 3A tsp. salt, pepper, and Gruyère. Turn off the heat and stir the artichokes into the leeks. Then mix the leek mixture into the egg mixture. Scrape that mixture into the prepared souffle dish. Cover it with aluminum foil. Pour 1 1/2 C. water into the pressure cooker. You can either place a steamer rack in the bottom of the pot and then lower the soufflé dish onto the rack using a homemade sling (see this page), or, if you have a rack with an attached handle, lower the rack and dish all at once. Cover and cook on high pressure for 16 minutes. Allow the pressure to release naturally for 10 minutes, and then release the remaining pressure manually. Using oven mitts, remove the souffle dish from the pressure cooker. Remove the foil. Heat the broiler. Sprinkle the remaining 3 T. Parmesan over the frittata, and broil until it is golden brown, 1 to 2 minutes. Let it sit for 5 minutes before serving.