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