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Aug 20, 2009 02:51 AM

better name for crustless quiche?

I make a lot of crustless quiches, and am wondering if there is a more proper name than 'crustless quiche'? so many extra syllables for something I am leaving out!

would a crustless quiche be considered a custard? or is there an altogether better term?

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    1. re: viperlush

      Frittata was what I thought too and possibly a stratta - all variations of a baked omelette.

      1. re: tuttebene

        A frittata doesn't have the added milk or cream that a quiche has, definitely a different animal.

        1. re: babette feasts

          But a strata has milk or cream. I make them all the time. Embrace the strata! :) OK, don't actually embrace it--just the idea of using the term. As to the strata itself, just embrace it with a fork.

          1. re: kattyeyes

            doesn't a strata typically have cubed bread in it?

            1. re: jcarlile

              Strata do not typically have bread. "Strata" means layered, which quiche definately are not. Lasagna is a strata.

              1. re: KiltedCook

                What are the layers and do they stay in layers throughout the baking? Not familiar with strata, curious how it is made.

                  1. re: babette feasts

                    Here is another--mine is based on a demo we attended at Williams Sonoma and does include cubed bread (like a savory bread pudding)...very yummy and I make them regularly now! In fact, I will either tonight or this weekend.

                    1. re: kattyeyes

                      I have a recipe that I've been making for about 20 years that I just called Breakfast bread pudding custard --- strata is sooo much easier, isn't it? It has 2# Italian sausage, 1# bread, 1/2# grated cheddar, 7 egg, 5c milk, 1T Dijon and 1/2 t. pepper. Easy to halve. The timing factor makes it great for breakfast when you have a crowd. It's a special dish but doesn't require work in the morning.

                      1. re: c oliver

                        I have to say it IS a treat to wake up and just pop a strata in the oven...or in the micro on the days thereafter.

                        My only futuristic wish list would be some sort of oven with a fridge feature, so you could set the oven/fridge to switch off cooling and start baking the strata in time for when we wake up! ;) Make it so!!! Don't you want one, too? Of course, you do.

                        1. re: kattyeyes

                          From your lips to GE's ear :) Oh yeah. And have it connected to the coffemaker. And who's going to whip up the croissants? Minions. I NEED MINIONS!!!!!!!!!!!!!!!!!!

                          1. re: c oliver

                            Stop whining, c oliver. We ALL need minions. Unfortunately, I just bred the one, and he grew up on me. Wasn't that good in the kitchen anyway...

          1. I think of it as a savory custard myself, and cook it the same way I cook custards (to 170F in a water bath) I don't use frittata or stratta because of the way those are cooked (more browned, texture difference) but that may just be my quiche cooking method.

            More recently, I got sick of calling it crustless, and just throw a handfull of nuts at the bottom of the pan, there's the nut-crust :) It's a good idea to really shake the nuts well and/or use them whole though, if there are little nut particles they are odd (I don't think nut-meal works as well)

            1 Reply
            1. re: Botch

              I love your nut crust idea! My favorite crust-substitute recipe is my chile relleno "quiche", for which I line a greased pie plate with opened-out Ortega canned chiles and then fill it with shredded cheese and the custard. I think I agree with morwen's suggestion of flan - that's a better and less specific catch-all than either quiche or custard.

            2. how about naked quiche????????

              1. I make a quiche. If it doesn't have a crust, isn't it a crustless quiche? Seems simple enough to me. Is it necessary to save two words/three syllables???