Okay, apparently there is just mass confusion about eggs everywhere…
Now, it’s obviously contrary to my philosophy to face-palm in response to people’s food knowledge, but if you saw a quiche, souffle, tart and casserole sitting on a table you would NEVER mistake them for each other because they each look VERY different (besides quiche and frittata). I’m still rather confused about where people got it in their heads to compare the first three, but I HOPE it was not a friend of theirs who was going around BS-ing about EGG dishes, for goodness sake. What a sad world.
Quiche: Eggs, cream or milk, and desired filling (cheese, meat or veggie), baked usually inside pie crust but not necessarily.
Souffle: Wayyy more complicated but does use eggs, I will give you that… Whip egg whites til fluffy; combine egg yolks, cream or milk, small amount of flour and desired filling (chocolate or cheese/veggie, usually); combine the whites with yolk mixture, bake in ramekin til puffy. This guy is my favorite.
Tart: ANYTHING baked in a pie crust without a top pie crust. Anything. Fruit, veggies, cheese, potentially eggs but not typically eggs, so ???
Casserole: ANYTHING baked in a glass dish, basically. Usually a rectangle dish, not a round one like the rest of these. Anything, I’d say, with like three or more ingredients combined together and baked usually with a creamy component (Greek yogurt, sour cream, regular cream, cream cheese). Very broad term. Can have eggs in it, but doesn’t really the majority of the time.
ANYWAY. I did do a Deep Fried Dictionary about frittata, seen here, because Google knows when you are sleeping and knows when you’re awake. Very similar to quiche but does not have a crust and uses less, if any, milk. Stir, pour, bake, that is how you create a frittata.
Mini-muffin pans were made for mini-muffins but also for making anything you ever wanted into a hors d’oeuvre. So in converting eggs to a mini-treat this was the clear choice.
My inspiration for this garlic tomato and spinach mini-frittata was some random garlicky tomatoes I had in the freezer. Wanted to keep it veg. Parmesan or mozzarella would go well with this too, but I did not want to purchase additional cheeses at that point.
These are based on a Giada De Laurentiis recipe for mini-frittatas. Her recipe makes 48 frittatas, while my variation is reduced to 24 and uses different fillings. You could also jazz it up with some spices, fresh or dried: garlic, paprika, basil, parsley, oregano, onion powder, cayenne pepper… The world is yours!!!
6 large eggs
1/3 cup milk, low fat tastes fine
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup total of filling(s)– I used frozen spinach (thawed and squeezed of excess water) and cooked+seasoned tomatoes (canned would work), but all the veggies I can think of right now would work; also pre-cooked meats and shredded cheese
Preheat oven to 375F. Pour first four ingredients into medium bowl and whisk until combined. Grease 24 mini-muffin tins. Evenly distribute fillings among each tin. Pour egg mixture over filling. Bake for about 10 minutes until tops are slightly golden brown and toothpick inserted into egg comes out clean.