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.
1/2 cup almond flour
1/3 cup parmesan cheese, grated
2 Tablespoons coconut flour
3 Tablespoons butter, melted
1 cup double (heavy) cream
1 ½ cups cubed ham
1/2 cup broccoli, cooked and chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cheddar cheese, grated
Combine all crust ingredients. Press into a 9-inch glass pie dish. Bake in 350 degrees F (180 C) oven for 10 minutes.
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
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
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