Crustless Quiche or Frittata?

Today started out, rainy and gloomy, with me in bed rewatching Haunting of Hill House (while crushing some spreadsheets, don't worry). Then, by some weird change of events, an overwhelming urge came over me that hasn't happened in months. I felt like cooking!!! It was crazy! During quarantine, I discovered I actually enjoy cooking (mainly when I have literally nothing else to do) and even started an encyclopedia of recipes. There is just something so calming about frantically running around trying to commit recipe instructions to my brain for long enough to actually accomplish a recipe. It's even better when listening to music that soothes the soul. A few of those choices today were "Truffle Butter" and "Bottoms Up." SO calming.

Anyways, I decided I'd make a quiche then realized I would need to commit to making a crust from scratch which might mean I actually couldn't make it today as it should sit overnight. Two things to know about me: I don't commit and if I'm choosing to do something it's usually on impulse and it needs to be done. Now. (Like this blog). So, as one does, I went with a "Crustless Quiche" instead. Is a crustless quiche just a frittata? Heck if I know.



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