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You say quiche, I say frittata. How do these dishes differ?

All you need to know on why a quiche is different to a frittata

Have you ever stopped to think about what makes a quiche a quiche and a frittata a frittata? Both are egg-based and can be made to taste unique every time, with a limitless range of fillings - opening up a whole avenue of tasty vegetarian options and meaty feasts alike. They're both usually made in a circular pie-like shape... but they're definitely not interchangeable terms!

Perhaps the only difference is in the name, you're thinking. Is it simply that the French started calling the dish "quiche" while the Italians settled on "frittata"? Maybe. But fundamentally they're still two very different dishes. So let's examine what goes into making these eggy treats, by tasting them along the way.

1. With a quiche, it's the base that counts

With a quiche like those made at Pure Pie, the base is an egg custard. Made with a combo of eggs and cream, milk or creme fraiche, the filling is still ultra-creamy once baked. We recommend you go for the vegetarian option and try their Dodoni Feta, Zucchini and Chives Quiche. The feta melts effortlessly into the mix while the veg and chives give the perfect contrast with their earthy tang.

A classic quiche is cooked in a pastry shell, providing that fab combination in every mouthful of a crunchiness from the crust, with the quivering consistency of the baked-egg middle. One thing you can be sure of is that a crust means it's a quiche!

2. So no crust means it's a frittata?

Not really - recently crustless quiches have burst onto the scene, with many more bakeries, cafes and restaurants creating quiches without the crust. It's a great idea for those of us who love quiche but want to make it less calorific - even if it does add to the confusion. 

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You could see a frittata as a kind of mega-omelette. Frittatas are so thick and magnificently loaded with fillings that they require extra cooking at the end, either in the oven or under the grill. Bitton Gourmet's French Frittata - loaded with bacon, asparagus, tomato - makes for a hearty breakfast to start the day with. Alternatively, there's a chorizo version available too. In the Vegie Frittata at The Brunchbox, eggs are definitely the main event, even though it's packed with loads of fresh and tasty veggies like pumpkin and spinach too.

3. An endless variety of both

Of course, the varieties of both quiche and frittata are infinite when it comes to what goes into them as toppings. They might be quite simple, like the old-school Quiche Lorraine from the Sonoma Baking Company. Its buttery crust, divine creamy filling and smoked bacon, caramelised onion and cheese make this exquisite quiche one to remember.

On the other hand, the combination of ingredients you can put in a quiche or a frittata can be huge. Take the Roast Vegetable Frittata Served With Rocket at Aunt Maggie's. The additional ingredients of capsicum, pumpkin, olives, spinach, zucchini, sun-dried tomato, eggplant, parmesan, onion, pepitas and egg means that each mouthful will provide a fantastic taste combo that's slightly different to the next.

Whether you have a hankering for quiche or frittata, order your favourite flavour here at Deliveroo.

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