Frittata is easier to make than quiche as frittata requires less cooking time and less labor in making it and frittatas can also be more forgiving and can be made with leftovers.
Quiche requires making a crust and can involve chilling dough and par baking it.
With quiche you must blind bake the crust before adding the mix ins and the egg mixture and returning it to the oven.
Making a frittata only requires whisking together some eggs, fillings and dairy such as cream or milk and then pouring the mixture into a pan and cooking.
The 3 main differences between a frittata and a quiche is in the crust, the egg to dairy ratio and the cooking method and vessel.
Quiches are baked entirely in an oven in a pie pan or tart pan and frittatas are often started out on the stovetop in a skillet "most commonly a cast iron skillet" and then it's finished in the oven or under a broiler to set the top.
Quiches also often use a higher ratio of dairy such as milk or cream to eggs, which results in a richer more custard like texture and frittatas use less dairy and often just a splash of cream or milk which leads to a more eggy texture.
A frittata is also crustless and a quiche is baked in a pastry crust similar to pie crust.
A frittata is an Italian egg dish which is similar to an omelet or even a crustless quiche and are made by mixing eggs and fillings together and then cooking them in a skillet or oven.
Frittatas also can include vegetables, cheeses and meats.
Frittatas can be served in a tortilla or between toast, frittatas can be frozen and reheated, frittatas can be eaten for dinner, lunch or breakfast and frittatas can be made using leftover ingredients from your fridge.
To keep a frittata from getting soggy be sure to make sure that the vegetables and other ingredients used in the frittata are drained of excess moisture and pre cooked before you add them to the egg mixture.
Vegetables such as zucchini, mushrooms, spinach, peppers, tomatoes etc should be cooked until they are tender and have released any of their excess moisture.
You can do this by sauteing, roasting or microwaving the vegetables and then squeezing out any excess liquid.
After you cook the vegetables you should ensure that you drain the vegetables thoroughly to remove any remaining liquid.
You can use paper towels, a colander or a clean kitchen towel to squeeze out any excess water.
Also avoid adding too much liquid to the egg mixture or it can lead to soggy frittatas.
A good ratio of liquid to egg mixture is 1/2 cup of dairy such as milk or cream for every dozen of eggs.
You flip a frittata out of the pan similar to how you would a Spanish tortilla.
Flipping the frittata out of the pan ensures you cook both sides of the frittata evenly.
You can also use a place to help you with the flipping of the frittata.
Wait until the bottom of the frittata has mostly set and the middle is still slightly soft before flipping the frittata.
Then to flip the frittata out of the pan carefully slide a plate over the pan and then quickly flip the pan over to transfer the frittata onto the plate.
A frittata should not be overly brown on top as that indicates that the inside of the frittata is overdone.
A slight golden brown color around the edges of the frittata are okay but a deep brown crust of the frittata means that the inside of the frittata is overcooked.
However by shredding some cheese on the top of your fully cooked frittata and placing it under a broiler for a couple of minutes you can get the golden brown top on the frittata without overcooking it.
To stop your frittata from sticking use a well oiled and oven safe non stick skillet or even a well seasoned cast iron skillet.
And ensure that the pan is properly heated before you add the egg mixture and also add a light layer of oil such as olive oil to the pan before cooking the frittata which can help prevent it from sticking.
A frittata should only be slightly jiggly in the center when you gently shake the pan when it's done.
The frittata should be set but not completely firm and should have the texture of a custard or a very lightly set pudding.
You want to take the frittata out of the oven just before the frittata is completely firm so that the residual heat finishes cooking it to it's perfection.
You can tell when a frittata is done by trying to jiggle it and checking if the edges are golden brown.
When the frittata is done the center of the frittata should no longer be jiggly and the edges should be golden brown in color and when you insert a knife into the middle of the frittata it should come out clean.
If the knife out clean then the frittata is done.
The eggs of the frittata should be just set but not completely firm as the frittata will continue to cook some more after being removed from the oven.
A frittata should be cooked on medium low to low heat and just until the edges of the frittata have set.
Cooking the frittata until the edges have set takes around 2 minutes.
Low to medium heat allows the eggs to set without them obtaining any color.
The best pan to make a frittata in is a well seasoned cast iron skillet.
The cast iron skillet allows you to cook the eggs on the skillet and then allow you to place the cast iron skillet directly into the oven without needing to remove the frittata and transferring it to another pan.
Cast iron skillets are great as they can be used to bake foods in and also cook on the stove.
You can also use stainless steel pans for cooking a frittata although you need to use extra oil so that the eggs don't stick to the pan.
If you're making a larger frittata then you may need to use a baking dish instead.
The ingredients of a frittata are eggs as the main ingredient as well as cheese, "often Parmesan Cheese", chopped vegetables, herbs and a small amount of cream or milk for texture.
Other ingredients in a frittata are seasonings such as pepper and salt.
Basically a frittata is a baked egg dish that has the added ingredients that are mixed directly into the eggs before they are cooked.
You should add milk to your frittata as frittata gets it's fluffy texture from the addition of milk or cream, which is then whisked into the eggs to create air pockets which expand during the baking process.
As a result of the cream or milks air pockets expanding during baking the frittata turns out light and puffy in texture.
Essentially the addition of cream or milk adds moisture and richness to the frittata and makes the frittata rise and then come fluffy.
A frittata is not just an omelette although they are both related egg dishes.
While both a frittata and an omelette use eggs and can both include various different fillings they differ in the cooking method and the texture.
Unlike an omelet, the frittata fillings are mixed in with the eggs in the pan instead of being folded in the center.
In a frittata, the fillings are mixed in directly into the mixture of eggs before they are cooked and creates a more integrated dish.
Omelets on the other hand have the fillings added after the eggs have begun to set and are then folded around the ingredients.
A frittata is also cooked on the stovetop and then finished in the oven, which results in a firmer and more set texture.
And an omelet is cooked entirely on the stovetop and are folded in half and often has a slightly softer and more custardy center.
A frittata is often served open faced like a quiche without a crust and omelets are often folded in half.
The difference between an omelette v scrambled egg is that scrambled eggs are cooked eggs that are made by stirring the eggs continuously and results in a fluffier texture.
And omelettes are also scrambled eggs, except they are cooked without stirring around as the eggs cook and they also tend to have other ingredients like onions, ham, peppers etc.
With an omelette the other half of the egg is folded over the ingredients.