Quiche vs. Frittata: Find out the differences and similarities between these two egg-based breakfast dishes. From the crust to the filling and even the type of pan, I'm going to break down everything about these recipes. Then you can decide which one you want to make first!
Comparing Quiches & Frittatas
Do you think a quiche and frittata are the same thing? Or do you think they are different? At a quick glance, it is easy to see why some people might mistake these eggy breakfast dishes for one another.
However, they do have a handful of differences! Here's everything you need to know about them!
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What Is A Quiche
A quiche is a type of French pie with a savory egg-based filling. You'll commonly see them enjoyed for breakfast or brunch, but they could also be eaten any time of the day.
The filling features a custard that is made from eggs and cream or milk. After that, you can add any of your favorite mix-ins to really customize your quiche, such as cheese, veggies, or meat.
Everything is poured into a pie crust and then baked in the oven. It is then served either warm or at room temperature by being cut into slices (just like a pie).
What Is A Frittata
A frittata is an Italian egg-based dish that is very similar to an open-faced omelet that can include additional ingredients such as meats, cheeses, and vegetables.
Rather than being poured into a pie crust and baked, a frittata typically involves sauteing your veggies and meat in a skillet. Then the eggs are added, and the mixture is slowly cooked until the edges are set (without flipping).
Finally, the frittata is transferred to the oven to allow the top to set and lightly brown. They are then cut into slices and served either warm or at room temperature.
Quiche vs. Frittata: How Are They Alike
Of course, these two dishes definitely have a handful of similarities.
- Ingredients: These dishes are both egg-based and can include any variety of mix-ins you like, from meat and cheese to veggies or herbs.
- Occasion: Both quiches and frittatas are commonly enjoyed for breakfast or brunch.
- Flavor: Since they do share a similar ingredient list, these dishes do have a similar flavor profile, aside from the crust.
- Versatility: Both dishes are very versatile, allowing for a wide range of flavors and ingredients. They can be customized according to personal preferences or dietary needs.
- Serving: Both dishes are served either warm or at room temperature and are cut into slices or wedges to serve.
Quiche vs. Frittata: How Are They Different
While these classic breakfast dishes may appear to be very similar, they actually have a lot more differences!
- Crust: Quiches are baked in a pie crust, while frittatas do not include a crust at all. However, there are crustless quiches, but they are still baked in the oven (so they are not a frittata).
- Ingredients: While they are both made with eggs, a quiche is made of egg custard which includes cream or milk. A frittata could be made with eggs or even just egg whites.
- Pan: A quiche is baked in a pie pan or tart pan, while a frittata is cooked in a skillet.
- Cooking process: Quiches are baked in the oven while a frittata is cooked on the stovetop and then transferred to the oven to finish cooking.
- Texture: Frittatas are similar to an open-faced omelet and are firm on the outside yet fluffy on the inside. Quiches, on the other hand, have a creamy custard filling and a flaky pie crust.
Is A Frittata A Crustless Quiche
Nope! The difference between these two dishes is more than just whether or not there is a crust (and there are crustless quiches!)
A frittata is cooked on the stovetop and finished off in the oven. A quiche, on the other hand, is made up of egg custard and is baked entirely in the oven (with or without a crust).
Quiche vs Frittata Chart
| Quiche | Frittata | |
|---|---|---|
| Origin | French | Italian |
| Crust | Yes | No |
| Ingredients | Egg Custard | Eggs or Egg Whites |
| Pan | Pie Dish | Skillet |
| Texture | Rich Custard / Flaky Crust | Firm Exterior / Fluffy Interior |
| Timing | Takes Longer To Prepare | Quicker |
Now that you know the differences and similarities between a frittata and a quiche, which one do you prefer? Leave a comment down below, and let me know what you think!
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🥚 Tasty Quiche Recipes
- Asparagus Quiche - Tender asparagus spears and Swiss cheese make this breakfast dish extra special.
- Quiche Florentine - A popular variation that adds in cheese and spinach.
- Sun-Dried Tomato Quiche - Sun-dried tomatoes add tasty pops of flavor.
- Ham & Cheese Quiche - Ham and cheese make this quiche simple yet impressive enough for any occasion.
- Sausage Cheddar Quiche - A tasty twist that uses hashbrowns for the crust!
- Quiche Lorraine - One of the most popular types of quiche that features cheese and bacon.
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📖 Recipe Card
Quiche vs Frittata: Asparagus Quiche (+More Tasty Recipes)
Ingredients
- 1 butter pie crust (see recipe - use half the double crust recipe)
- 5-6 large eggs (lightly beaten)
- 1 ½ cups heavy cream (or half & half, or a combination of ¾ cup each milk and heavy cream)
- 1 lb asparagus (washed, trimmed, and cut into ½-inch pieces)
- 8 oz Swiss cheese (or Gruyere cheese, shredded)
- 1 teaspoon onion powder
- ½ teaspoon each, salt & pepper (to taste)
- â…› teaspoon ground nutmeg
Instructions
Blind Bake The Crust
- Preheat your oven to 375°F (190°C/Gas Mark 5) and put 1 butter pie crust into a 9-inch pie pan. Set aside.
- Cut a piece of parchment paper to fit the bottom of the pie crust. Pour beans, or baking beads if you have them, on top of the paper. The pie crust should be about halfway filled.
- Put your prepared pie crust into the preheated oven and let it blind-bake for 10 minutes. Remove it from the oven and let it cool before taking out the beans or beads, then set it aside.
Steam The Asparagus
- Add 3 tablespoons of water to a skillet with a lid, followed by 1 lb asparagus pieces (you can also use a steamer basket with 1 inch of water). Steam over medium heat for 5-7 minutes or until the asparagus is bright green and somewhat tender but still crisp. Drain and let cool.
Assemble & Bake
- Add 5-6 large eggs, 1 ½ cups heavy cream, 1 teaspoon onion powder, ½ teaspoon each, salt & pepper, and ⅛ teaspoon ground nutmeg to a large mixing bowl and whisk to combine.
- Put the steamed asparagus pieces into the pie crust and even them out along the bottom. Top with 8 oz Swiss cheese.
- Pour the egg mixture over the asparagus and cheese, then place the quiche in its pie pan on top of a baking sheet. Place the baking sheet on the center rack and bake at 375°F (190°C/Gas Mark 5) for 25-30 minutes.
- Transfer your quiche to a wire rack and let cool for at least 10 minutes before slicing.
Notes
- Peas, zucchini, sun-dried tomatoes, red bell pepper, or cooked bacon would all make great additions to this quiche!
- Blind-baking, or pre-baking, the pie crust helps to prevent it from becoming soggy once the egg mixture is added. Beans or baking beads in the pie crust will keep it from puffing up while it bakes!
- You could replace the heavy cream with milk or half & half if needed, though it makes for the richest and most decadent quiche. If using milk or half & half, you should mix in 1 tablespoon of all-purpose flour to help the quiche set properly.Â
- Always give your quiche at least 10 minutes to rest after pulling it out of the oven. This gives it time to set and keeps it from falling apart when you slice it.
- To store: Once your quiche has cooled completely, wrap it in plastic wrap or foil and refrigerate it for up to 3 days.
- To freeze: You can pre-slice your quiche or freeze it whole. Wrap each piece, or the whole quiche in the pan, tightly with plastic wrap. Place it in a heavy-duty freezer bag or wrap it in foil and freeze for up to 3 months. Put your quiche in the fridge to defrost overnight before reheating.
- To reheat: Individual slices of quiche can be reheated in the microwave. For a whole quiche, cover it with foil and (in the pie pan) reheat it in the oven at 350°F (175°C) for 15 minutes.
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