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  2. Frittata - Wikipedia

    en.wikipedia.org/wiki/Frittata

    The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato.

  3. List of egg dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_egg_dishes

    Frittata: Savory An Italian egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Frozen custard: Sweet United States: A cold dessert similar to ice cream, but made with eggs in addition to cream and sugar. Gari foto [31] [32] Savory West Africa: Gyeran-mari ...

  4. Quiche - Wikipedia

    en.wikipedia.org/wiki/Quiche

    Quiche (/ ˈ k iː ʃ / KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine , which includes lardons or bacon .

  5. Mushroom, Onion, and Gruyère Quiche with Oat Crust

    www.aol.com/food/recipes/mushroom-onion-and...

    To make the crust, place the oats, flour, and salt in a food processor and pulse to combine. Add the butter and pulse about 12 times, until the mixture has a pebbly coarse texture.

  6. Kuku (food) - Wikipedia

    en.wikipedia.org/wiki/Kuku_(food)

    Kuku or kookoo (Persian: کوکو) is an Iranian and dish made of whipped eggs with various ingredients folded in. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over [1] or grilled briefly to set the top layer. [2]

  7. Quiche Lorraine - Wikipedia

    en.wikipedia.org/wiki/Quiche_Lorraine

    The classic ingredients for the filling are eggs, thick cream, and ham or bacon (in strips or lardons), made into a savoury custard. [1] Elizabeth David in her French Provincial Cooking (1960) and Simone Beck, Louisette Bertholle and Julia Child in their Mastering the Art of French Cooking (1961) excluded cheese from their recipes for quiche Lorraine, [4] and David in particular was scornful ...

  8. Zucchini slice - Wikipedia

    en.wikipedia.org/wiki/Zucchini_Slice

    frittata, quiche, quickbread Zucchini slice is a dish common in Australia and New Zealand that bears similarities to frittatas and quick breads . It consists of zucchini , eggs, cheese, usually bacon, and flour, baked to form a flat loaf.

  9. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...