Raise your hand if you don’t know the difference between a quiche and a frittata. It’s okay, until last year I didn’t know the difference either. If you were to look at a typical quiche and a typical frittata, the obvious difference would be that a quiche has a crust. Then enters the crustless quiche. Well darn, that busts that obvious difference. Let me break it down for you:
A quiche is a custard base with whatever add-ins you include: ham, cheese, vegetables, whatever. That means, a lot of cream or half & half with a few eggs make up the base. A frittata, on the other hand, is all about the eggs. Some people add up to a half cup of cream, but it’s pretty much all eggs plus the add-ins. So there ya have it! Quiche vs. frittata really boils down to cream vs. eggs. Simple enough, right?
The other difference is that more often than not, a frittata is started on the stove and finished in the oven, whereas a quiche is put into a pie plate and cooked completely in the oven. That isn’t necessarily what differentiates them on a large scale, but that is a notable difference. In this recipe, I’m listing what I put into our frittata, but know that you can put whatever you want into it (within reason…you can’t put chocolate cake and chicken wings into it).
1/2 C diced onion
2 cloves minced garlic
1 C sliced mushrooms
1 C shredded (or diced) potatoes
1/2 pound cubed ham
1/2 C shredded carrots
1/2 C coconut milk (full fat from a can) or heavy cream
1 C shredded gruyere (or another cheese)–eliminate if making Whole30 compliant
salt and pepper
1/2 tsp thyme
1/2 tsp basil
1 Tbsp Kerrygold
1.- Preheat oven to 375. Melt Kerrygold in medium oven-proof skillet over medium heat (I use a well-seasoned cast iron skillet for this). Once hot, add onions and ham. When onions start to get soft, add in garlic and mushrooms and mix until mushrooms start to soften.
2.- Add in potatoes and cook until potatoes start to brown (quick tip: you can use frozen hash browns for this part) and are getting tender. Toss in the carrots for a minute or two. Add in salt, pepper, and thyme to preference.
3.- In a large bowl, whisk 12 eggs. Whisk in the cream. Add cheese, some salt, pepper, and thyme. Mix in nutmeg and basil. Pour over everything in the skillet and allow to cook.
4.- Cook on the stove until the “crust” of the eggs forms and the eggs just begin to set. Transfer pan to oven and bake 20-30 minutes. You want the middle to just barely be set, but still a bit jiggly. Remove, cut into slices, and serve immediately.