Excellent egg dishes shouldn’t require the talents of a short-order cook. Our hearty frittata is just as filling as an omelet, but a whole lot easier to prepare and serve. We also uncover the formula for the ideal quiche filling and deliver a tender, buttery pastry crust filled with moist, smooth custard.
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From This Episode
- RecipeAsparagus, Ham, and Gruyere FrittataMore challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
- RecipeQuiche LorraineBy using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again.
- Taste TestSupermarket BaconMore and more thick slabs of “butcher cut” bacons are sharing the shelves with thinner traditional strips. Does brawnier mean better?
