Perfect Crustless Quiche AKA Frittata
Perfecting the Perfect Crustless Quiche AKA Frittata
I traveled for much of January and February throughout California, and while eating out puts a strain on my psyche, I do seek out and really enjoy finding locally owned, neighborhood coffee shops. I feel the pulse of the community and feel connected to those that are lost in their conversations and on their computers. There is comradery and I love a good barista, who greets me with the intention of how s/they/he can make my first drink of the day!
We were in Monterey, Ca and discussing our plans for the day, but first things first; coffee! I found East Village Cafe a few blocks from the harbor, tucked into a little funky, brick building that called out to me. It looked a little medieval and inviting. I normally order a cappuccino with half and half please, but something about the quiche said- whoa, wait. It just looked so creamy and custardy that I had to order it.
I make a lot of frittatas when I am home, at least once a week- and I admit I am pretty haphazard when it comes to the egg, milk ratio and sometimes if comes out dry and overcooked and other times creamy and soft and often times it doesn’t matter to me. With the creaminess on my tongue, it made me pause and know that it did matter.
As I brought my empty coffee mug and plate with the left-over crust, (I don’t eat gluten) the barista asked me how my quiche was. I paused long enough to get the proper description out:
“Perfectly balanced in creaminess that made my heart sing. It was superb!”
“..we have a French pastry chef who makes all our pastries including the daily quiches,” he replied.
And there it was- a coffee shop, doing it right, making their food from scratch, a rare find indeed.
I have been home a few weeks and perfecting my techniques. I won’t be perfecting the crust of the quiche, but a frittata is basically a crustless quiche.
I turned to one cookbook that I open again and again to gain perspective. Elizabeth Davis, I love her style. They are not really recipes, but techniques and classic ways to approach cooking.
The great thing about frittata is that you can add pretty much any ingredient you have – think leftovers!
All the vegetables should be cooked and dry, as in not too wet.
Cheese, onions, broccoli, and leeks are great additional. So are sweet potatoes, cooked salmon, bacon, or sausage! If you use cooked onions or spinach, be sure to squeeze out any of the moisture.
A list of ingredients and a a few notes about how to bring it together:
Oven temp is set to 350
1 ⅓ cups heavy cream
4 eggs and 2 egg yolks whisked very fast.
A generous pinch of salt,
The technique is to combine the cream and eggs and then give it a fast whisk for 30 seconds until frothy. Pour over the base to fill and then sprinkle herbs or small pieces of cooked vegetables. Bake for 20 minutes and watch it. It is ready when it is slightly puffed up, and still wobbly at the center. Allow to cool slightly before serving.