We ate this flavorful and custardy pasta dish for dinner with a green salad. This dish from Mike Isabella, of Top Chef fame, would also be wonderful for a brunch or lunch. It is quiche-like with pasta instead of crust. This recipe was adapted from Food and Wine. I doubled the spinach and used one percent milk and fat free Greek yogurt. GREAT!
Yield: Serves 6
- salt for pasta water
- 1 cup orzo
- 12 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 1/2 pounds leeks, white and tender green parts only, cut in half & thinly sliced (about 3 large leeks)
- 18-20 ounces baby spinach
- 8 ounces feta cheese, crumbled
- Freshly ground pepper and coarse salt for seasoning
- 4 large eggs
- 1/2 cup plain Greek yogurt (fat free okay)
- 1/2 cup milk (I used 1 percent)
- Preheat the oven to 375°. In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a large bowl.
- In a large skillet, cook the bacon over moderate heat until browned, 8 minutes. Add the leeks and cook until tender, 8 minutes. With a slotted spoon, add the leek mixture to the orzo. Drain the remaining fat, leaving 1 tablespoon of fat in the skillet. Add the spinach to the skillet in batches and cook until wilted; transfer to a colander and press out the excess liquid (I squeezed it with tongs). Add the spinach to the orzo, fold in the feta and season with salt and pepper.
- In a bowl, whisk the eggs with the yogurt and milk, season with pepper and stir into the orzo. Scrape the mixture into an oiled 12-by-8-inch baking dish and bake for about 35 minutes (on convection) to 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before serving.
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