Weekends are about treats. And while it also the time we take to make many things to fill the Sunday lunch or dinner table – often with no space left to actually sit and eat at the table – it is also the time that some of us take to cut back on the cooking. That’s me these days. I find myself making certain things that I can nosh on in various ways and yet feel like I am have having something different. Last weekend, it was crustless quiche.
You might ask, isn’t a crustless quiche really a frittata? The answer is yes. And a frittata is everything you love about a quiche without the crust. Confused? Don’t be. Quiche is a French tart made of a pastry crust filled with a savoury custard of eggs and cream, cheese, meat, seafood, or vegetables. On the other hand, a frittata is an Italian egg-based dish of meats, cheese, or vegetables; think of it as a really large omelette. Apart from the crust difference, frittatas contain very little milk or cream dairy. It is for this reason – the quantity of the dairy component – that I am calling the dish I made a crustless quiche.
