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Sunday, 27 December 2015

Are you a quiche or a frittata person ?

So, are you a quiche person or a frittata person? Raise your hand if you don’t know the difference…

Quiche and frittata are both egg dishes made delicious with the addition of cheese, veggies, meat, seafood or poultry. They’re both great ways to get a meal on the table — they’re not just for breakfast anymore — relatively quickly using just about whatever you have on hand. Now here’s the difference.

Quiche is made by adding ingredients to a custard base, a combination of eggs and (heavy) double cream, which gives it a deliciously creamy consistency when baked. Quiche usually has a crust, but it doesn’t have to.

Eggs get top-billing in a frittata. Frittatas have no crust and little, if any, milk or cream. Frittatas are cooked first on the stove-top, then finished in the oven or under the broiler.

The details above are from Chef Danielle ...

Now here are two suggestions, the first for a quiche, the second for a frittata 


Ham, Cheese and Broccoli Quiche : Low Carb & Gluten Free 


Quiche is a popular low carb dish. This ham cheese and broccoli quiche will not disappoint. It also has plenty of room to customize with add-ins like mushrooms and onions. It is a basic low carb ham cheese and broccoli quiche. The crust is made with a blend of almond and coconut flours. Gluten free. Make with or without crust.

Ingredients
Crust:
1/2 cup almond flour
1/3 cup parmesan cheese, grated
2 Tablespoons coconut flour
3 Tablespoons butter, melted
1 egg
Filling:
1 cup double (heavy) cream
1 ½ cups cubed ham
1/2 cup broccoli, cooked and chopped
3 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cheddar cheese, grated

Instructions
Crust:
Combine all crust ingredients. Press into a 9-inch glass pie dish. Bake in 350 degrees F (180 C) oven for 10 minutes.
Filling:
In large bowl, beat eggs with salt and pepper. Beat in cream.
Stir in ham, broccoli and cheddar cheese. Pour over crust. Sprinkle with mozzarella cheese.
Bake 15 minutes at 400 degrees F (200 C). Reduce heat to 325 degrees F (160 C); bake for 20-25 minutes more.
Let stand 10 minutes before serving.

This lovely recipe idea above from Lisa here and if you should need 'cooking equivalent measurements' I always find this chart very handy

English Breakfast Frittata


Ingredients:
Serves Four
2 outdoor-bred pork sausages
1 tbsp oil
3 smoked back bacon rashers fat trimmed cut into cubes
75 g button mushrooms sliced
62.5 g pkt (pomodorino) tomatoes halved
4 large (British) free-range eggs
12.5 g bunch fresh chives snipped

Method:
1. Squeeze the sausages out of their skins, and roll the sausage-meat into 12 bite-size balls.
2. Heat ½ tablespoon of the oil in a 20cm ovenproof frying pan. Add the sausage and fry all over for 1 minute, until browned and cooked through. Add the bacon and mushrooms and fry for a few minutes, until golden. Add the tomatoes for a further minute. Remove the mixture and set aside. Discard excess fat from the pan.
3. Whisk together the eggs and chives and season with freshly ground black pepper. Stir in 2/3 of the fried sausage mix. Preheat the grill to medium.
4. Heat the remaining oil in the frying pan over a medium heat. Add the egg mixture, tipping the pan so that it covers the base. Turn down the heat and scatter over the remaining sausage mixture. Cook for 8 minutes, or until almost set.
5. Place under a preheated grill, for 2-3 minutes, until the frittata is set and golden. Let cool slightly, then slide out of the pan, cut into wedges and serve.

Frittata recipe idea from here

Now am I a quiche or a frittata person? Well I like both - how about you?

But please don't forget my tea, or would you prefer coffee !


All the best Jan

10 comments:

paul1976 said...

Tasty and simple low carb grub at it's best! :-)

Cheers

Paul

ps Hope you both had a good christmas

Lowcarb team member said...

Many thanks Paul ...
We had a lovely Christmas, spending time with family.
Hope yours was good too ...

All the best Jan and Eddie

Jo said...

Either for me, they both look good.

Lowcarb team member said...

Many thanks Jo ...
Yes, I agree - they are both good,
Hope you had a lovely Christmas ... and still a 'Bank Holiday' tomorrow!

All the best Jan

Passthecream said...

Seasons Greetings to all your team who provide interesting content every day of the year.


I'm a clafootis person! Xmas is the height of the fresh cherry season in the southern hemisphere - replace the sugar with ( much less) sweetener in this recipe and the cornflour with 2 tsp potato starch and serve with double cream.


http://www.sbs.com.au/food/recipes/cherry-clafoutis


C.

Lowcarb team member said...

Many thanks 'C' ...
Hope you had a great Christmas, and all good wishes for 2016.

Thanks too for the Clafoutis recipe, which as you say (for the low carb way) "replace the sugar with ( much less) sweetener in this recipe and the cornflour with 2 tsp potato starch and serve with double cream."

This Low Carb Fruit and Almond Clafoutis tastes yummy too.
http://thelowcarbdiabetic.blogspot.co.uk/2015/08/fruit-and-almond-clafoutis-low-carb.html

All the best Jan

Plowing Through Life (Martha) said...

Yes, please! Both! Why pick one over the other when they're both so delicious :)

Amy at Ms. Toody Goo Shoes said...

Can I raise my hand for both? I much prefer quiche, but I don't allow myself to eat it much :)

Red Rose Alley said...

I am definitely a quiche person, Jan. This ham and cheese quiche looks delicious. And I also love my tea time, but if I could drink coffee every day, I would. Too much caffeine, so I only have it three times a week, but I loooooove coffee.

I hope you had a nice Christmas, and may the new year bring you much peace and joy.

~Sheri

Carla from The River said...

I am with Amy....can I say both. :-) And I have to say both to tea and coffee too. Coffee in the morning, tea in the afternoon.
xx oo
Carla