Part Quiche, Part Fritatta

As you all know, I love “playing with my food” and trying new things.  That’s as much fun as sharing it with all my friends and loved ones once the dishes are prepared.   When we were in Grand Junction, and had our fabulous brunch at Cafe Sol, Sol for the Soul I was intrigued by their quiche for the day.  It was a ham and green chili quiche (which they had already run out of by the time we got there).  I knew by the portion sizes of everything else we feasted upon, that their quiche would be oversized and fluffy as well.  Since we were not able to try it at Cafe Sol,  I decided to make my own version of it once I got home.   I found Cafe Sol’s recipe on line, and of course, I improvised some; but then that’s what I do.  I had some leftover ham in the freezer, as well as some roasted Hatch green chilies that needed to be used, so a ham and roasted Hatch green chili quiche was born.  This quiche is the perfect quiche for those of us who love big, bold, and spicy flavors.  It was YUMMY!

Quiche is a dish that is similar to a savory pie, made with eggs, cheese, cream and then whatever else you decide to add to it and it is all baked together in a crust like a pie.  There is no right or wrong way to make a quiche; today, anything goes.  Use your imagination and let it run wild.  Quiche Is Only Partly French  A frittata is both Spanish and Italian in origin, and is usually made with fried potatoes as well as the egg mixture.  The word fritatta is an Italian word that is roughly translated to mean fried, which was a Italian term used for any style of eggs that were cooked or “fried” in a skillet.  Up until the mid-1950’s, anywhere outside of Italy, a frittata and an omelette were generally thought of as the same thing.   The Spanish cooked their omelettes with fried potatoes added to the egg mixture, and hence the Spanish origins and influences for the fritatta came about.  Today, the term fritatta has become known as an Italian open-faced omelette.  Just like with omelettes and quiches, there are no specific or definitive recipes for fritattas.  Versatility in the recipes is greatly appreciated and welcomed.

Ham and Roasted Green Chili Fritatta Quiche

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2 russet potatoes, peeled and sliced very thin

1 1/2 cups cooked ham, cubed

1/2 onion, diced fine

1/2 cup roasted green chilies, peeled and seeded, diced fine

1 TBSP garlic

1 tomato, diced fine

8 eggs

3/4 cup heavy whipping cream

salt to taste

red chili flakes (optional and to taste)

olive oil for cooking

1 cup shredded mozzarella cheese or cheese of your choice

 

Preheat the oven to 375* F

Spray either a cake pan or a pie dish with cooking spray

 

Peel and slice the potatoes very thin.  I sliced mine in the food processor.  Line the bottom and the sides of the pan with the potatoes.  Because I knew I was going to be making a very fluffy quiche, I used a 9″ springform cake pan instead of a quiche or pie dish, like I usually do when making quiche.  Place the potatoes in the oven and par-bake for about 25-30 minutes, or until the potatoes are semi-soft.  Then remove from the oven and set aside to cool.

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While the potatoes are cooking, cut the rest of the vegetables and ham.  Saute the vegetables and garlic until they are soft and the onions are translucent.

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Add the cooked vegetables and the tomatoes to the ham and mix everything together well.

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Whisk together the eggs, cream salt and red pepper flakes.

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Now it is time to start layering everything together to make the quiche.

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Add the cheese to the potatoes.  Then add the ham and vegetable mixture on top of the cheese.

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Carefully pour the egg mixture over the filling, making sure to spread it evenly and it covers everything.   If you do not have a tightly sealed baking dish, place the dish on a baking sheet so the liquid does not drip into the oven.  Bake for about 45 minutes or until the eggs are all cooked, fluffy and all the liquid has been absorbed.

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This was a simple, rustic meal that I completed with a spinach salad with walnut dressing, and a glass of chardonnay.  Walnuts – The Healthiest Food Around?  It was just perfect after a very long day.  We both really liked the quiche with the addition of the potatoes.  The potatoes added a whole new dimension to the quiche.  This might just be how I make my quiches from now on.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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