re you looking for a dish that can be served for breakfast, lunch and dinner, uses up leftovers, is inexpensive and fast to make, and can be dressed up or down? Look no further. Try a quiche or frittata.
Quiches and frittatas are both mainly comprised of a custard made from eggs and milk or cream. This custard base can be seasoned with salt, pepper, garlic, Dijon mustard, Tabasco sauce, or herbs. Both dishes are filled with an endless possibility of meat, cheese and vegetables. Only a couple of differences set apart these two cousins.
Quiches have a flaky crust, while frittatas for crust-free. The crust on a quiche is just a simple pie crust. It is always best to make your own, but if you are short on time, use a good store bought brand. To prepare the quiche, start by placing the fillings of your choice in the bottom of a pre-baked pie shell. Pour the custard over the top. Place in a 375 degree F oven and allow to cook for about 30 minutes, or until a knife inserted in the center of the quiche comes out clean. Let the quiche cool at room temperature before cutting into 8 wedges.
Frittatas, on the other hand, are crustless and use a slightly different cooking technique. Start a frittata in a large non-stick skillet or cast iron skillet over medium-low heat. Add a little oil to the pan to prevent the frittata from sticking. Then add your meat and vegetable fillings to the skillet to warm through. Pour the custard over the top. Using a wooden spoon or heat-proof spatula, move the egg mixture from side to side, bringing up the cooked egg from the bottom of the pan. Proceed with this slow stirring until the frittata is mostly cooked. Sprinkle the top with grated cheese. Transfer the entire skillet to the broiler and cook until the top is golden and puffy and the eggs are cooked through. Just like a quiche, test the doneness by inserting a knife in the center and making sure it comes out clean. Let the frittata cool slightly before serving. Be careful: the handle on the skillet will remain very hot!
Both quiches and frittatas are great dishes to utilize leftovers, as you can use anything for the filling. For meat, use leftover bacon or sausage, or pieces of chicken or duck. For the veggies, try mushrooms, zucchini, spinach, broccoli, potato, onions or peppers. Lastly, grate any scraps of cheese you have as well, even blending a few together. Be sure that your meat and vegetables are already pre-cooked before adding them to the dish.
For a complete meal, either item can be served with a fruit salad or green salad (depending on the time of day), and a hunk of really good bread.