Crustless Quiche Recipe Tips
Is a frittata the same as a crustless quiche?
The difference between a frittata and a crustless quiche comes down to the ingredients. Fritatta recipes
typically call for eggs and very little additional dairy, while quiche recipes
(whether crustless or with a crust) usually include milk, cream or half-and-half in addition to eggs. As a result, frittatas are often more like an omelet in texture while quiches are more like a savory, creamy egg pie. The two are also baked in different pans: frittatas are often baked in an oven-safe skillet, quiches in a pie pan.
Why is my crustless quiche watery?
Crustless quiche "comes together" in the oven as the egg proteins bind from the heat, but this process also squeezes out water. The key to preventing a soggy quiche is to cook it slowly and possibly remove it from the oven early—while the center is still a touch wobbly—so that residual heat can finish the cooking. Also make sure to cook out, dry or remove any excess moisture from your mix-ins (such as vegetables and meats), which could also contribute to a soggy quiche.
How do you keep a crustless quiche from sticking?
Generously grease the pie plate
you are cooking your crustless quiche in to ensure an easy release and minimal sticking. A good cooking spray or healthy slathering of butter should do the trick!
Can you freeze a crustless quiche?
Yes! After baking, allow your crustless quiche to cool completely. Wrap the quiche tightly in plastic wrap, followed by foil, then freeze it for up to 3 months. To reheat, unwrap the quiche, place it back in the pie plate, and heat it in the oven until thawed and completely heated through. Research contributed by Mark Neufang, Taste of Home Culinary Assistant