Quiche or Frittata 

 

What comes  first the chicken or the egg?  Eggs, of course, the perfect protein and an easy item to prepare in so many ways. One thing about eggs is that you can keep them healthy!  Warm some leftover vegtables, crack an egg or two, stir over a low heat and in know time at all you have a delicious healthy dish! However let’s take eggs to a higher more elegant level. First we have the frittata, the Italian version of an egg style casserole. My mother-in-law made frittatas often and were an entree for the evening meal. She often used vegtables that were leftover from a previous meal and added a cooked potato to give some bulk to the dish.  However she would also make a frittata from scratch, sauteing asparagus in the Spring with fresh green onions and herbs to make a frittata  representing  the rebirth of the earth. Spinach, broccoli, tomatoes, onions and potatoes were also often used along with a half dozen eggs, salt and pepper combined in large saute pan cooked until firm and then flipped to finish the cooking. I never mastered the “flip” so under the broiler my frittata will go to until slightly brown.  On the French side you have the quiche, also a combination of vegetables, possibly some meat, eggs, cheese, milk and or cream folded together and poured into a crust, then baked in the oven. Both absolutely delicious and a great alternative to an amazing meal. I make frittatas often but recently desired a quiche however I did not want that heavy crust. Enter the crustless quiche; all the components found in the original dish without a crust. I began with sauteing an onion,  several mushrooms and a small diced zucchini in EVOO. In another bowl I beat 6 eggs with a cup of half and half, some good grated cheddar, salt, pepper and added some fresh chopped parsley.  Then I folded the vegtables in the egg and milk mixture.  I greased a 8×8 baking dish with EVOO and sprinkled it with a mixture of grated cheese and bread crumb, coating the entire pan and then poured the egg/vegtable mixture into the baking pan. I baked it for 45 minutes in a 350 degree oven. Now you ask; So what is the difference between a frittata and a quiche? Well besides the crust a frittata generally does not have milk or cream added to the eggs and is cooked stovetop. A quiche is more of a custard and is baked in the oven. Both are delicious and a healthy alternative for a meal. My heart will always be with the frittata for the memories it stirs in my mind however, the crustless quiche is now a fabulous alternative!

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