Skinny Southwestern Crustless Quiche Recipe {Vegetarian} (2024)

FAQs

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

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. Pan: Quiche is baked in pie dish or tart pan, while a frittata is cooked in a skillet.

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

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.

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.

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

What Is the Best Eggs-to-Dairy Ratio for Quiche? The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy.

Milk and cornstarch

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Originally, it was a savory pie consisting of an egg and cream custard with bacon or salmon. The French word for cake is "quiche," which might have influenced the name. The dish as we know it today originated in the Lorraine region of France in the 1800s. It consists of eggs and cream or milk in a pastry crust.

Why do you put flour in quiche? ›

Stirring breaks down the bonds between the egg proteins causing a custard cooked on a stove-top to be less thick than custards baked in an oven. Cornstarch and flour help bind the proteins together and help keep the custard in a quiche from curdling.

Too much liquid - the batter should not be runny so maybe you could reduce the liquid content just a little. Too much sugar in the cake can also sink the cake. In your recipe you use 2 cups of sugar for 2 cups of flour...

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Using too many eggs in the custard.

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. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

In the most basic framework, a quiche has a pie crust and a frittata does not. A quiche is an egg custard pie and a frittata is, well, a crustless quiche.

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

A frittata is often called an Italian open-faced omelet. Frittatas are cooked on the stovetop with vegetables on the bottom and finished in the broiler. An omelet is a French dish cooked on the stovetop with vegetables added on top.

Quiches are typically baked in the oven; omelets are cooked-over stovetop heat and folded over (with the center most often left custardy and not quite set). Frittatas, however, are cooked on a stovetop over low heat; the top is then either flipped to complete cooking or, more often, finished off in the oven.