I’ll be honest, these two food items really boggle my mind and get me more confused than ever. A quiche and a frittata. Do you know the difference? I make this dish at least twice a month without fail and every-time I call it a quiche.
She has really come out to dig deeper into this topic and “un-confuse” most of us (including myself). I will quote and quote emphasize on some of the points Chef Danielle has already mentioned just as an emphasis point to myself and to you.
Quiche is made by adding ingredients to a custard base, a combination of eggs and heavy cream, which gives it a deliciously creamy consistency when baked. You can either replace the cream with a nut based milk to cut the fat. Quiche usually has a crust, but it doesn’t have to.
Quiche and frittata are both egg dishes with the addition of cheese, veggies, red meat, seafood or poultry. What I’m really trying to understand here is the difference. A frittata is prepared completely without a crust, and no presence of both cream and milk as part of the ingredients, whereas, a quiche can have the option of both the cream and milk or one of the other and have either a crust or without. (Are we together?) There’s an egg-to-dairy ratio, the presence of a crust, and the vessel that they’re baked in is what puts them in the category of separating their differences. This is a lot to take in.
Here is how I make a simple veggie crust-less Quiche.
Prep time: 15 mins Bake time: 45 mins Cool time: 10 min
Total time: 1 hour 10 mins
Yields: 8 pieces
Serves: 4 pax ( each 2 pieces)
- Leftover cooked (mixed kale and spinach)
- 2 cups of diced tomatoes
- 1 cup of chopped cilantro
- 2 large potatoes ( peeled, grated, washed and drained)
- 1 cup of diced yellow onions
- 1 -1/4 cups of grated parmesan cheese.
*Spices + Oil Used*
- 1/2 tablespoon of prestige margarine
- 1 -1/2 teaspoons of salt
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cardamom
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cumin
- 1/4 teaspoon of cayenne chili
- 1 cup of whipping cream
- 3/4 cup of whole milk
- 10 eggs – at room temp
- Chili sauce + egg-less mayonnaise + ketchup + BBQ sauce = mixed in a squeeze bottle
*Important Tools Used / Needed:
- 9 X 13 inch baking tray
- An oven
- Stand mixer – attached with a bubble whisk
- Mixing bowls
- measuring cups/spoons
- Heat proof spatula
- wooden spoon
Step 1: Cook part of the veggies – In a sauce pan over medium heat, add margarine to a pan, and start to saute the onions, until they get translucent and start to brown, in goes the tomatoes. Toss them around and cook until they start to get mushy and their water drys out. Next goes in the grated potatoes. Mix them well, and cover to let it cook for at least 5 to 8 mins. Add in the spices and mix them, cooking them for another min to allow all the flavors to infuse together. Turn off the heat and allow it to cool slightly. I always mix it off the heat to kind-of speed the cooling process. You’ll witness that in the video.
Step 2: Preheat the oven to 190 degrees Celsius.
Step 3: Prep the wet ingredients together – In a stand mixer, ( You can definitely do this by either an electric hand mixer or just by hand with a whisk) crack in all the eggs, and whisk them together for at-least 2 mins. Next goes in the milk, while the mixture mixes, gently pour in the mill, then goes in the whipping cream, just as shown in the video above. Once that’s done, add in the cooked kale-spinach mix + cilantro + the semi -cooled potato mixture. Mix them for 30 secs. Add in 1/2 teaspoon of salt + cayenne chili, at this stage, Mix it with a wooden spoon.
Step 4: Bake in the oven for 45 mins – On a lightly greased 9 x 13 inch pan, pour the egg mixture, and try level it out. Sprinkle the grated Parmesan cheese all over and bake in a preheated pan for 45 mins. It will puff up right at the center, and it will turn a deep golden color. My Kitchen smells delicious!!
Step 5: Cool for 10 mins before cutting.- That puffing will subside and it will leaven out once its out of the oven cooling.
Step 6: Drizzle some sauce on it and fork and enjoy it.
The texture is super moist full of flavor, I mean look at that layer of color. The potatoes cooked through and gives this crust-less quiche so much body. Its’ perfect for – tacos, sandwich, as an appetizer, I mean, you name it.
A slice a day, keeps the soul at ease 🙂
I mean, look at that texture. It was so fluffy and moist and the potato mixture just adds “Umph” to it .
I was ready with the angles. Look at that. Yaas!
So much additional flavor is added from the sauce and its divine. Find time make this and tag me on the feedback using the #TastieDineRecipes I’d love to hear from your experience.