Here is my current favorite. I love the tang of the feta with the sweetness of the roasted red pepper. Jkom51Âs BILÂs Roasted Red Pepper/Feta Quiche (1) Double Pate Brisee crust from Silver Palate for a 9x13 pan: Ingredients: 3 C Flour 1 tsp Salt pinch Sugar 1 1/3 stick butter, chilled (5.3 oz) 6 Tbsp Shortening, chilled 1/2 C ice water Sift the flour, sugar and salt together into a bowl; add butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal. Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours. Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired thickness. Drape dough over a 9x13 Pyrex pan; ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for 30 minutes. Preheat oven to 400F. Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, or until the dough is just beginning to color. Remove from oven, remove weights and lining, and cool slightly. (2) Filling Drop oven temp to 375F. 1 small bunch chopped scallions, white and green parts (or onions species your choice) 1 bunch spinach, rinsed and chopped 1 12 oz jar roasted red peppers, drained 8 oz feta cheese Six eggs 1 C Half & half 1 Tbsp herb seasoning such as savory, thyme, Italian herb mix Fresh ground pepper (there is enough salt in the feta) Sauté scallions in butter/oil your choice until slightly wilted. Add spinach and further cook until wilted. Remove from heat and cool, move to a large bowl. Chop roasted red peppers and feta and add to the bowl. Mix in the eggs, Half and Half, and herbs/pepper. Pour filling into the baked crust, and bake 30 - 45 minutes or until set. Remove from oven, serve.

Thanks, Tina - just checking because I make a crustless egg dish, that I bake in a skillet. Ingredients vary depending on mood and what I have on hand - and will add cream or 1/2&1/2 if I don't have enough eggs and need to stretch it out to make enough for my DH ;-) They are stuffed with chopped ingredients just like Bumble's and cut into and hold the wedges just fine. I think of it as a frittata because of the skillet and relatively high baking temp - I like the top browned and the cheesy edges crisp. Quiche in my mind, is a more tender, delicate egg dish, with no browning or crisping of edges. So I didn't know if it was a terminology thing or just my personal definition! Doesn't matter - a crustless egg dish is a good thing!

Elba- I did maybe a cup of whole milk and 1/2 cup of cream for 18 eggs. Honestly, I did not measure, I poured and whisked with eggs till it looked milky enough for scrambled eggs. Cooking 2 day - the tomatoes, I just cut into slices and arranged it on the top so that it would look pretty. The shallots, i sautéed and also tossed the asparagus witht the shallots before dumping all in the baking dish. I dotted the top with some goat cheese as well. The goat cheese really made the dish. The tangy melts taste was a superb compliment to the frittata. I remember I also used some Penzey's herb blend..maybe foxpointe. Some herbs will enhance the favors.

Now it's getting technical. "It wasnâÂÂt a frittata because it wasnâÂÂt cooked on the stove in a cast iron pan then finished in the oven. It wasnâÂÂt a quiche because it didnâÂÂt have more liquid than egg." "Quiche is made by adding ingredients to a custard base, a combination of eggs and heavy cream, which gives it a deliciously creamy consistency when baked. Replace the cream with half and half or milk to cut the fat. Quiche usually has a crust, but it doesnâÂÂt have to. Eggs get top-billing in a frittata. Frittatas have no crust and little, if any, milk or cream. Frittatas are cooked first on the stovetop, then finished in the oven or under the broiler."