Skinny Southwestern Crustless Quiche Recipe {Vegetarian} (2024)

FAQs

What is the difference between a frittata and a crustless quiche? ›

Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk. Some frittatas are made with egg whites only.

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

2. Using too many eggs in the custard. The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting.

Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles. In a pinch, it can even be used for whipping. While you won't get stiff peaks, you can build volume if you work quickly.

While often compared to quiche, a frittata is a healthier option because it doesn't have a crust. The benefits are a lot like those of an omelet. At home, you can pile on vegetables and control the amount of oil you use to make it even healthier.

TO STORE: Refrigerate quiche in an airtight storage container for up to 3 days. TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F. TO FREEZE: You can freeze a crustless quiche.

Go for the bottom rack when you bake quiche

As you may have already deduced, that makes the bottom rack the best place for quiche, according to The Kitchn. An ideal quiche is characterized by a moist filling held in place by a crisp crust, but that crispness can be hard to achieve with the wetness of the egg custard.

Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.

A quiche is a type of custard and can crack if the ratio of egg yolk to cream is not right (try about 2 whites, four yolks and a little less than 400 ml cream). If you are using light cream then that is also a mistake. A quiche can also crack if you cook it too quickly or in too hot an oven.

Glass heats up gently and evenly, priming the pie for a consistent, but slightly slower bake than metal delivers—factor in additional baking time. It is also relatively inexpensive and light, which makes it the perfect in-between pie pan for anyone just building their cookware collection.

What is a quiche without pastry called? ›

Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.

Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

A crustless quiche is quite simply baked eggs and literally anything else you want to throw in. Like so many of our classic heroes, the easy egg bake of a crustless quiche goes by many names: egg bake, egg casserole, oven omelet.

While it's similar to an omelet, crustless quiche, and Spanish tortilla, the way a frittata is cooked is what sets it apart. Frittatas are generally thicker than omelets. A frittata is made with the exact same ingredients as an omelet, but here, the milk, or more preferably, cream, is crucial.

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables.

Frittata can be made with virtually any set of veggies and eggs (spinach frittata is one I make often), while a Spanish omelette is made of: eggs, potatoes, onions, olive oil, and a dash of salt (I add a pinch of sweet paprika, but that is just my personal preference).