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[QUOTE=canio6;1016324]I have no idea. Maybe it is. I just do not like the word fritatta. I much prefer the word quiche. Words beginning with 'q' get short shrift, and I am doing my part to spread the love.[/QUOTE]
Just wondering.
How do you make a crustless quiche?
[QUOTE=Twibble;1016368]Just wondering.
How do you make a crustless quiche?[/QUOTE]
How do I make it? I get a pie dish, I spray it with some cooking spray.
Then I cook up the filling - usually meat (sausage or bacon) and onions (could use other veg I suppose)
I then put cooked filling into the pie dish. Top with cheese.
I then pour 4 eggs and 1 cup of half-and-half (beaten together) over the filling and season it.
Toss it in the oven for 30 minutes.
*takes notes*
350 oven?
[QUOTE=Twibble;1016381]*takes notes*
350 oven?[/QUOTE]
yup yup.
Now, is that the same thing as a frittata? I really have no clue.
I thought a frittata was an open face omelet done of the stove top?
Most recipes I've seen have you bake a frittata for at least part of the time.
Eh, I usually just flip the whole damn thing like a (much thicker) crepe and keep cooking it.
And if you want to be fancy, save some of the vegetables, and place them decoratively on top of the quiche. Red peppers in a spoke or swirl pattern is my favorite. Fancy is what makes it quiche, in my opinion.
Quiche baked with some ingredients pre cooked. Custard like. Considered more delicate. (The food, not the man. Love you, Jon)
Fritatta cooked mostly on the stove, finished under a broiler.
[QUOTE=Sabine;1016525]And if you want to be fancy, save some of the vegetables, and place them decoratively on top of the quiche. Red peppers in a spoke or swirl pattern is my favorite. Fancy is what makes it quiche, in my opinion.[/QUOTE]
Eh, when it is just the wife and me, there is no fancy in quiche or anything.