Frittata vs crustless quiche
Just curious: is there a difference between a frittata and a
crustless quiche, or is it really the same thing? I believe quiche is always an egg / milk custard. I was under the impression that a frittata was egg without the milk (plus whatever else you're throwing in). But I've seen some frittata recipes that also use an egg / milk custard. Not that it matters, I was just wondering. I like to use an quiche style egg/milk custard, whatever else in the fridge I want to get rid of, start it in a hot cast iron pan on the stove top and finish in the oven. Whatever it's really called, its a fun way to experiment. -- Joe http://www.joekaz.net/ http://www.cafepress.com/joekaz |
"Joe" > wrote in message
.. . > Just curious: is there a difference between a frittata and a > crustless quiche, or is it really the same thing? > > I believe quiche is always an egg / milk custard. I was under > the impression that a frittata was egg without the milk (plus > whatever else you're throwing in). But I've seen some frittata > recipes that also use an egg / milk custard. > > Not that it matters, I was just wondering. I like to use an > quiche style egg/milk custard, whatever else in the fridge I want > to get rid of, start it in a hot cast iron pan on the stove top > and finish in the oven. Whatever it's really called, its a fun > way to experiment. > I think you are on the right track. Frittata is nothing more than beaten eggs poured over other ingredients and cooked until set. It can be really delicious. A quiche is more of a custard and is generally more refined (whatever that means, but you get the idea). But there is no firm dividing line. -- Peter Aitken Remove the crap from my email address before using. |
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