What is the difference between a quiche and a frittata? Honestly, I had to Google that and I'm still not sure I know the answer. Especially when the quiche is crust-less. But what I got from Google is that quiches have a bunch of milk in them and frittatas don't. Either way, they are both good.
Worried about the gluteny crust on a quiche? Don't be, you can just make it without a crust! I found this recipe in The Gluten-Free Bible and tried it out last night. I'll definitely be making this, and variations of it, again in the future.
Ingredients:
2 cups sliced asparagus (1/2 inch pieces)
1 red pepper, finely chopped
1 small onion, finely chopped
1 cup milk
2 tablespoons rice flour
4 eggs
1 cup cubed ham
2 tablespoons dried basil (fresh if you have it)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
Directions:
1) Preheat oven to 350. Combine asparagus, bell pepper, onion, and 2 tablespoons water in a microwavable bowl. Cover with waxed paper, microwave on high for 2 minutes, drain the excess water.
2) Whisk the milk and rice flour in a large bowl. Add in the eggs. Stir in the vegetables, ham, basil, salt and pepper. Pour into a 9 inch pie pan.
3) Bake for 35-40 minutes. Sprinkle the cheese over the quiche and bake for another 5 minutes - or until the center is set and the cheese is melted. Let stand 5 minutes before serving.
The good thing about quiches and/or frittatas is that you can pretty much put whatever you want in there. Veggies, meat, cheese. Next time I might try broccoli.
Anyone know the difference between a quiche and a frittata? Suggestions for favorite ingredients?
This sounds delicious and perfect for a weekend brunch.
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