There are dozens of ways to make eggs. You can bake them, fry them, boil them, or even poach them!
Among the endless recipes, frittata and quiche are, in my opinion, the undefeated champions of egg-based dishes. They’re filling, satisfying, and super easy to make!
But which one stands out as the simpler, more versatile, and ultimately more satisfying choice?
I’ll answer just that in this quiche vs. frittata comparison guide. I’ll discuss their history, preparation, nutritional content, and my best recipes for both.
What Is a Quiche?
Quiche is a savory tart filled with eggs, cheese, milk/cream, and various other ingredients such as vegetables, meats, or seafood.
The filling is poured into a pastry crust and baked until the filling sets. It’s then served in slices or wedges, either warm or at room temperature, as a main course or as part of a brunch menu.
There are countless variations of quiche. One of the most popular is Quiche Lorraine, which consists of caramelized onions, bacon/ham, and cheese. Quiche Alsacienne is another classic, made with bacon, sauteed onions, and cream.
Quiche originated in the eastern French region of Lorraine. The word “quiche,” however, derives from the German word “kuchen,” which means cake.
So, what gives? Is quiche French or German? The answer is a bit complicated.
The thing is, the Alsace-Lorraine area—where quiche originated—has a complex history of changing political control between France and Germany.
During the 17th and 18th centuries, the Alsace-Lorraine region, which originally belonged to German-speaking people (Germany didn’t exist at the time), was annexed by France.
This annexation brought the region under French control, leading to the imposition of French laws, language, and cultural influences. However, they couldn’t quite erase the deep-seated Germanic roots embedded in the region’s identity.
Therefore, quiche—and many other German-influenced dishes in Lorraine, like sauerkraut, flammekueche, and baeckeoffe—remained a part of the region’s culinary heritage.
What Is a Frittata?
Frittata is an egg-based Italian dish. It’s made by whisking eggs with vegetables, cheeses, meats, and herbs, and then cooked in a skillet or stovetop over low heat.
But wait, I hear you ask, isn’t that just an omelet with extra ingredients?
I can understand why you’d think that, but no, not really!
Frittata is prepared differently than a traditional omelet.
With an omelet, the eggs are whisked together and then cooked quickly over high heat, folded over the filling, and served immediately.
On the other hand, frittata is cooked over low to medium heat until the eggs are set and the bottom is golden brown. It’s then finished in the oven to cook.
Frittata originated in Italy, with roots tracing back to ancient Rome. The word frittata derives from the Italian word “friggere,” which roughly means to fry.
What Is the Difference Between a Quiche and a Frittata?
Quiche and frittata share a lot of similarities with one another, so you’d be forgiven for mistaking them at first glance. However, they’re two completely different dishes.
The most obvious difference between them is that quiche is made with a pastry crust and baked in the oven, while frittata is crustless and cooked on the stovetop.
And while quiche and frittata share the same primary ingredient (eggs), the filling in quiche is more custard-like thanks to the addition of cream or milk. It has a ratio of one part egg to two parts liquid dairy, resulting in a dish with a rich, custardy interior and a buttery, flaky crust.
Meanwhile, frittata is made with a half-cup of full-fat dairy for every dozen eggs, giving it a firmer texture throughout. The eggs and fillings are mixed together and poured into a skillet, where they’re cooked until set.
Frittata can be prepared with or without dairy, though most people add milk or cream to give it a fluffy interior.
Here’s a table explaining the differences between the two:
Aspect | Quiche | Frittata |
Base | Pastry crust | No crust |
Cooking Method | Baked in the oven | Cooked on a stovetop, then finished under the broiler |
Texture | Soft and custard-like filling with a flaky crust | Firm and solid throughout |
Preparation Time | 35 to 40 minutes | 13 to 15 minutes |
Filling | Eggs, vegetables, and meats (bacon, sausage, etc.) | Eggs, vegetables, and meats (bacon, sausage, etc.) |
Which Is Healthier, Quiche or Frittata?
The frittata, of course!
Frittata is healthier than quiche because it doesn’t have a crust, meaning it has less carbs and calories.
One slice of quiche is more than double the amount of calories than a similar slice of frittata.
Quiche is also quite high in fat due to the higher milk/cream content and the use of cheese and bacon or other fatty meats.
While it’s true that frittata also contains cheese and meat, it typically has way less cream or milk. The only thing it has more of is cholesterol due to the number of eggs used.
Here’s a comparison table of the approximate nutritional content per 1 slice (100 grams) for quiche and frittata:
Nutrient | Quiche (per 100g) | Frittata (per 100g) |
Calories | 250 to 300 cal | 100 to 150 cal |
Total Fat | 15 to 20 g | 7 to 10 g |
Cholesterol | 150 to 200 mg | 200 to 250 mg |
Carbohydrates | 15 to 20 g | 3 to 5 g |
Protein | 10 to 15 g | 8 to 12 g |
Sodium | 400 to 500 mg | 300 to 400 mg |
Dietary Fiber | 1 to 2 g | 1 to 2 g |
Best Traditional Quiche Recipe
Here’s a traditional recipe for Quiche Lorraine. This can serve two to three people.
Ingredients
- 1 pre-made pie crust or homemade pastry dough
- 4 large eggs
- 6 slices of bacon, chopped
- 1 cup heavy cream
- 1 small onion, finely chopped
- 1 cup shredded cheese (I recommend Gruyère cheese or Swiss cheese)
- 1 tablespoon butter, melted (for the pie crust)
- Pinch of nutmeg (optional)
- Salt and pepper to taste
Instructions
1 – Preheat your oven to 375°F (190°C).
2 – Roll a pastry dough into a pie dish.
3 – In a skillet over medium heat, cook the chopped bacon until crispy. Then, remove the bacon from the skillet and place it on a paper towel-lined plate to remove excess grease.
4 – In the same skillet, add the chopped onion and saute until softened and translucent. Remove from the heat and set aside.
5 – In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (optional) until well combined.
6 – Spread the caramelized onions on the bottom of the pie crust, then sprinkle the cooked bacon and shredded cheese on top. Pour the egg mixture over the bacon.
7 – Brush the edges with melted butter to prevent it from burning, then place the quiche in the preheated oven.
8 – Bake for 35 to 40 minutes, or until the filling is set and the top is a nice golden brown.
9 – Serve warm or at room temperature, and garnish with fresh herbs.
Best Traditional Frittata Recipe
Here’s a simple yet delicious frittata recipe I swear by. It serves two to three people.
Ingredients
- 8 large eggs
- 1 cup cooked ham, bacon, or sausage, diced (optional)
- 1 small onion, diced
- 1 bell pepper, diced
- 1/4 cup milk or heavy cream
- 1 cup chopped vegetables (spinach, mushrooms, tomatoes, zucchini, or broccoli)
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- 2 tablespoons olive oil or butter
- Fresh herbs, such as parsley or chives, for garnish (optional)
- Salt and pepper to taste
Instructions
1 – Preheat your oven to 350°F (175°C).
2 – In a mixing bowl, whisk together eggs, milk/cream, salt, and pepper. Set aside.
3 – Heat olive oil or butter in an oven-safe skillet over medium-low heat.
4 – Add the bell pepper and diced onions and cook until soft for about 5 minutes.
5 – Add in your choice of meat and vegetables. Cook until just tender for 3 to 4 minutes.
6 – Pour the egg mixture over the cooked veggies and meat. Gently stir the mixture using a spatula, letting the eggs settle evenly in the skillet. Then, sprinkle your choice of cheese.
7 – Transfer the skillet to the preheated oven and bake for another 12 to 15 minutes. If you don’t want to use the oven, flip the egg around and cook the other side over low heat until set.
Final Thoughts
There’s no real winner in the quiche vs. frittata debate. Some people prefer the flaky, pasty crust and creamy texture of quiche, while others appreciate the simplicity and versatility of frittata.
Both are equally filling and can be eaten during breakfast, lunch, and dinner.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.