So, frittata or quiche? What’s the difference? I’m proud of this frittata I invented here, full of eggs, veggies and gruyere cheese at any time of the day, and especially breakfast.
Frittata and quiche are both egg dishes made delicious with the addition of veggies and cheese and sometimes 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.
At least from a few writers, quiche is France (perhaps originally Alsace Lorraine), frittata is Italian. Quiche often has pastry, frittata does not. Quiche often has cream or milk, frittata has none or little. Of course, variations today for both can include almost anything.
After several attempts at onions for my frittata I found the perfect base in leeks, upon which I added tons of spinach and grape tomatoes. I avoid cream in most of everything I do, but here I included a bit of heavy cream to the eggs to bind everything together.
Eggs, Spinach and Tomato Frittata
- 2 bacon slices (optional)
- 1 tbsp. butter
- 4 small leeks, white and light green parts only, cleaned and sliced into one inch lengths
- 10 oz. young spinach
- 1 cup cherry or grape tomatoes, cut in half
- 1 cup gruyere cheese, shaved
- 9 eggs
- ¼ cup heavy cream (optional)
- ½ tsp. red pepper flakes
- Salt and pepper
Set an oven to 375 degrees.
Cook the bacon in a small stove-top skillet until crisp. Remove the bacon to a paper towel and discard the drippings. When cool, chop the bacon into small bits.
In another medium stove-top skillet that you will eventually put in the oven, melt one tablespoon butter and add the leeks. Cook occasionally as the leeks become tender and a little browned 8-10 minutes. Add the spinach as much as a time that fits and shrinks down. Remove from heat. Then add the tomatoes and gruyere on top. Sprinkle with the bacon bits.
Beat the eggs, heavy cream (which will give the eggs some heft, but can be eliminated) and spices in a bowl until well combined. Pour the eggs over the skillet and place into the oven until the eggs seem cooked, between 20-25 minutes. Let the skillet sit for a few minutes outside the oven before cutting and serving.