You may have wondered: What is the difference between quiche and frittata?
The answer comes down to one word: crust! Quiches have it, and frittatas don’t.
However, my take on this dish is kind of a combo of the quiche and frittata—that’s why it’s the “Q” frittata!
With a frittata, normally you only whisk the ingredients and pour it into a frying pan, sauté pan, or skillet. Then you whisk it all together, let it set, and in about 30 minutes it is ready.
But I’m going to show you how to create a fluffier taste in this frittata. Here’s what you will need:
- 10 large eggs
- 1 3/4 cups shredded cheese (finely shredded works best)
- 2/3 cup whole milk
- 1 tsp sea salt
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 peppers (orange, yellow or red) cut in small squares
- 6-8 ounces bacon or ham (diced small)
- 1 tbsp fresh finely chopped thyme leaves (optional—you can also use Italian seasoning)
Once you’ve got your ingredients, listen to this week’s 6-minute My Foodie Recipe podcast to get your cooking instructions. And if you dare, sprinkle on some Frank’s Red Hot Sauce, too.
This dish will make a perfect lunch or dinner option. Enjoy!