Frittata vs Quiche: What’s the Difference?
They’re both made with an egg filling, but the similarities end there.
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By Layla Khoury-Hanold for Food Network Kitchen
Layla Khoury-Hanold is a contributor at Food Network.
Frittata and quiches are both egg-based dishes with fillings that make for a hearty and delicious meal any time of day. But the similarities end there. Here, we dive into what makes frittatas different from quiche and share our best quiche and frittata recipes.
Tara Donne
What Is a Frittata?
A frittata is an Italian egg dish in which the filling is combined with a whisked egg mixture, cooked in a skillet stovetop and finished in the oven or under the broiler until golden brown. Think of a frittata as an open-faced omelet. Frittata is derived from friggere, the Italian word for “fried,” and was commonly used to describe egg dishes cooked in butter or oil. Frittata fillings include vegetables, cheese, meat or seafood. Frittatas are also a great way to use up leftovers, as with this Whole30 Veggie-Packed Breakfast Frittata (pictured above), studded with bell peppers, red onion and spinach, or this spaghetti-filled Leftover Pasta Frittata. A frittata is typically sliced and served warm or at room temperature.
What Is a Quiche?
Quiche is a savory French tart with an egg custard (eggs, milk or cream and seasoning) and fillings baked in a pie crust. Quiche filling typically includes at least one kind of cheese, along with blanched vegetables, cooked, diced meat and sometimes seafood. One of the most classic quiche filling combinations is caramelized onions, bacon and Gruyere, which make up Quiche Lorraine (pictured above). Sometimes, quiche can be baked without crust, as with this Cauliflower and Ham Crustless Quiche. Quiche can be served in slices or wedges, warm or at room temperature.
Matt
Frittata vs Quiche
Frittata and quiche are both dishes with an egg filling and a variety of add-ins, such as vegetables, proteins, cheeses and even seafood, like this Salmon Leek Frittata (pictured above) or this Crab and Bacon Quiche. Both frittatas and quiche are a good way to use up leftovers. Frittata and quiche can be made full size or in individual portions, and both can be served in slices or wedges, warm or at room temperature.
But there are some notable differences between frittatas and quiche:
- Origin: Frittata is an Italian dish whereas quiche is a French dish.
- Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust.
- Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk. Some frittatas are made with egg whites only.
- Pan: Quiche is baked in pie dish or tart pan, while a frittata is cooked in a skillet.
- Texture: Frittatas have a firm exterior and a tender-fluffy interior, while quiche have a rich, custardy interior and a buttery, flaky crust.
- Timing: Quiche is more labor-intensive, particularly if you’re making homemade crust. Frittatas require less cooking time, making them a quick-and-easy go-to breakfast or brunch.
Frittata Recipes
Kana Okada, Kana Okada 2015
This frittata gets savory depth from the addition of smoked Gouda. It’s chockful of flavorful, nourishing greens, too, including a medley of kale, escarole and arugula cooked with garlic, rosemary and red pepper flakes.
Potatoes add heft to this luscious zucchini frittata, while queso fresco adds a light touch on the cheese front. The crumbled turkey bacon is optional, but highly recommended.
Matt Armendariz
Ham and cheese are a classic combo, and here they’re spun into an easy frittata bolstered by broccoli. Serve it for brunch, heat up leftover slices for a quick lunch, or serve alongside a green salad for a simple supper.
Matt
Using your air fryer to make a frittata yields consistent results every time, with a lovely brown crust and fluffy-tender interior. Plus, using a cake pan makes it easy to remove and clean-up a breeze.
Quiche Recipes
Caitlin Ochs
This classic quiche combo features a rich custard folded with caramelized onions, crisp bacon and nutty Gruyere, all poured into pastry crust and baked in a tart pan. Don’t skip the step of refrigerating the dough twice—it makes it easier to work with and results in a light, flaky crust.
Armando Rafael
For a shortcut savory quiche, use a frozen pie shell. Using frozen, chopped spinach also helps save on prep time and helps you get an impromptu brunch or easy weeknight supper on the table faster.
Armando Rafael
Quiche fillings are open to creative interpretation. Here, bacon, green chiles and pepper jack are folded into a custard spiked with cilantro and chile powder to create a quiche with Southwestern flair.
Armando Rafael
This quiche features a medley of bacon, ham, salami and Italian sausage, all baked up in a custardy, eggy filling in a homemade crust.
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