Author Topic: Quiche vs Fritatta ?  (Read 3027 times)

Offline beerocd

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Re: Quiche vs Fritatta ?
« Reply #15 on: August 19, 2010, 08:07:21 PM »
Who taught you guys how to cook?

You'll always be better cooks than I'll ever be :-\

Got cable? Put on food network while you're surfing this site. Adopt bits and pieces from food network, a little from here and BAM! you're better than 95% of the population. Not much different than beer, and the payoff is much quicker.
The moral majority, is neither.

Offline capozzoli

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Re: Quiche vs Fritatta ?
« Reply #16 on: August 19, 2010, 08:08:02 PM »
Rub the oven pan with butter, then dust it liberally with flour. Then put in the filling and top with eggs. Shouldn't stick at all then.
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Offline beerocd

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Re: Quiche vs Fritatta ?
« Reply #17 on: August 19, 2010, 08:12:18 PM »
Rub the oven pan with butter, then dust it liberally with flour. Then put in the filling and top with eggs. Shouldn't stick at all then.

FLOUR!                                         D'OH!
The moral majority, is neither.

Offline euge

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Re: Quiche vs Fritatta ?
« Reply #18 on: August 19, 2010, 08:18:14 PM »
I'm a fritatta man... and mine never stick.Hot on the range till it bubbles around the edges and then it goes in the oven until done through.

So, the stove first crusts it up so it doesn't stick? I had olive oil under the bottom layer of taters and pats of butter all around the edges - thought I was good.  :'(

Exactly! I just heat the pan and oil up over medium heat and pour the mixture in. Doesn't take too long before it is ready for the oven.

Something I've always wanted to try is shirred eggs.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

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Offline tschmidlin

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Re: Quiche vs Fritatta ?
« Reply #19 on: August 19, 2010, 09:49:12 PM »
Something I've always wanted to try is shirred eggs.
Sounds easy enough to do - why don't you?  Just avoid the eggs with salmonella :)
Tom Schmidlin