Frittatas vs. Quiche: What Makes Them Different & 3 Recipes To Try

When it comes to those classic breakfast and brunch options, quiche and frittatas are natural options—especially for serving a group. But what makes these two (classically egg-based) dishes different? And can you make a good plant-based version of these dishes?

Classically, you'd find a quiche cooked in a pie pan with a flaky pastry crust. The egg mixture in a quiche also usually has a higher ratio of cream (more like 1:2 egg to liquid). Because it has a crust—which has to be blind baked—the quiche can have a softer custard mix. The majority of the cooking for a quiche is done in the oven, unlike a frittata—while you can partially cook fillings on the stove, it's not a necessary step.

These recipes are perfect options for making a plant-based breakfast that'll be sure to please vegans and carnivores alike:

The first option is tofu, which when blended makes a perfect substitute for the scrambled eggs in the mixture. This easy, veggie-packed quiche can technically be made with tofu or eggs, but the millet crust also means it's gluten-free and can be paleo-friendly too.

This second option for making a vegan-friendly dish starts with a familiar ancient grain: quinoa. When mixed with a batter of quinoa flour, olive oil, and water, it creates a base that holds up well enough to be used without a crust. This brunch recipe suggests packing the dish with mushrooms, onions, peppers, garlic, and leafy greens.

Not serving a crowd, but craving a vegan take on an eggy breakfast? Good news: It is possible to make a good vegan omelet, if you know what you're doing. Another great place to look for breakfast inspiration? Toward the Mediterranean, for well-rounded healthy breakfasts.