Skip to main content

For Find Out Friday - Are You Team Quiche or Team Soufflé?


At the beginning of this week, Monday to be exact, I made my Aunt Linda’s zucchini soufflé for #dinneralaDonna. I referred to it as a soufflé because that’s what I grew up calling it but as I mixed the batter for my dinner, I realized it seemed an awful lot like a quiche I made not that long ago. I had to know, what is the actual difference between the two?

According to the Merriam-Webster dictionary site, a quiche is: “an unsweetened custard or pie usually having a savory filling (such as spinach, mushrooms, or ham)”. 

The same site defines a soufflé as: “a dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring or purée (as of seafood, fruit, or vegetables) and baked until puffed up”. 

That didn’t help me one bit.

To further complicate matters I remembered about the less common yet similar food group that is the frittata. 

Ugh.

Then I found fellow writer Erin Nudi’s post (see last link below) that made things clearer. 

According to Erin these are the things that separate the three.

A classic quiche is made with eggs, cheese, and cream. It also usually has a crust, or some sort of pastry base. It is pie shaped and baked in the oven.

A soufflé contains eggs, cheese, and milk. There is a special mold it is baked in and mostly commonly sweet but can also be savory. The most important aspect of this dish is the puff top which is so light and airy you have to be extremely careful when removing it from the oven so as not to deflate it.

Whereas a frittata is made with eggs and cheese, it usually does not contain cream or milk. Once again it can be pie shaped, but begins its cooking journey on the stovetop before taking a trip inside the oven. That last step is also what makes it different than a plain old omelette. Well, that and I always blend some cream or milk in my eggs because I like it that way, although I know many folks who would disagree. A spoonful of cream cheese doesn’t hurt either. 

Considering all of this information my main question is: What the hell did I make? 

First of all, almost everything I make has a fair amount of dairy in it including milk/cream and cheese, even if it’s vegan. My “quiche” did not have a pie crust because I do not care for store bought pie crusts and making one seemed like too much work for a so-called simple dinner. 

Secondly, I do not have a soufflé mold and I have several dishes that are circular in shape that I use often no matter what I am baking. 


Lastly, I know for sure is that the eggs I made for dinner this past Thursday were part of an omelet not a frittata. 

I now suppose that both my quiche and soufflé were the same unnamed thing; a hybrid of the two traditional forms of these meals.

More importantly, they were all delicious. 


For More Information:




Comments

Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For My Madness During Migraine Awareness Month

Last weekend as I sat staring at the blank page in front of me, I was still surprised and elated that I had an entire day to myself and unlike past experiences it was filled with what I wanted when I wanted it. There were a few rough moments but when I consider the previous twelve hours (and the days to come) have been better than the last week. Especially this last week even though I had braced myself ahead of time, I just didn’t know I should have braced for a more serious episode. I am a chronic migraine sufferer for so many years I don’t quite remember when they started exactly which is ironic because I can remember every special event they have ruined. I remember plays or dinners I was at where I don’t remember what happened but I could tell you what I felt minute by minute. It amazing how the mind works, especially when it’s operated by a migraine brain. In the last few years, specifically the last few years since I have been going to the Montefiore Headac

For a New Chain of Mexican Fast Food: “Dos Toros Taqueria”

When it comes to fast food there are the names we are familiar with: McDonald’s, Burger King, Wendy’s, and Chipotle.  In you live in New York City, there is a new kid in town: Dos Toros.  Dos Toros is relatively new to this area but with any hope there might be one in your town soon.  Started by two brothers, Leo and Oliver Kremer, from Berkeley, California, the Mexican food you find here is inspired by food they loved growing up.  In California, the brothers grew up worshipping Gordo Taqueria, a favorite of Bay Area residents since 1977 (now promptly added to my San Francisco to eat list). Much of the recipes and even decor found at Dos Toros has been modeled on Gordo. Before moving to NYC in 2008, the brothers were living very different lives. Leo was the bassist for the band “Third Eye Blind”. Oliver fresh out of college, considered working in the technology or finance industry. Both disillusioned with their lives, they decided to pursue something they have l