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Isn’t that just a frittata with extra steps?
It’s a very different consistancy compared with a frittata (far more custard-y), but they’re not dissimilar in a general sense no!
QUICHE LORAAAIIIIIINE
I got to say I don’t quite understand the appeal of a quiche lorraine without the crust. That’s like half the appeal to me. Still looks nice though.
Ah, feeding a friend with celiacs so couldn’t do a usual crust. The solution was to just serve it on some hashbrowns, which was delecious.
It’s actually pronounced quickie.
