Chouquettes (French Sugar Puffs)

These Chouquettes, or little Choux Buns topped with Pearl Sugar, are a traditional French treat you will find in every bakery in France. Perfect for afternoon tea or parties, these sugar puffs pastries can be served on their own or filled with cream. Why we love this recipe Along other delicious desserts like Flan or... Read More The post Chouquettes (French Sugar Puffs) appeared first on A Baking Journey.

Chouquettes (French Sugar Puffs)

These Chouquettes, or little Choux Buns topped with Pearl Sugar, are a traditional French treat you will find in every bakery in France. Perfect for afternoon tea or parties, these sugar puffs pastries can be served on their own or filled with cream.

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Why we love this recipe

Along other delicious desserts like Flan or Financiers, these Chouquettes are a classic treat you will always find in a French bakery. They are the perfect little bite for afternoon tea ("le goûter" in French): light, airy and slightly crunchy thanks to the pearl sugar topping.

Made from the same classic Choux Pastry dough than Eclairs, Profiteroles, Choux à la Crème or Choux au Craquelin, these Chouquettes are delicious quick and easy to prepare - and even easier to eat. Trust me, you will end up eating at least 5!

Ready in less than an hour, they are a great after school snack (I remember picking up a bag of chouquettes from the local bakery every other day when I was at university) and are also the perfect treat for parties, Holidays or as an edible gift!

What are Chouquettes

Chouquettes (pronounced "shoo-kets") are small choux puffs made from Choux Pastry (Pâte à Choux) topped with Pearl Sugar. They are usually sold at French bakeries plain, but can also be filled with Cream like Whipped Cream, Chantilly Cream or for an even more decadent treat, Pastry Cream or Diplomat Cream (like here).

They are often called the sweet version of Gougères that are little savoury Cheese Puffs made from Choux Pastry and grated cheese.

Ingredients

Ingredients on a white surface.

These Sugar Puffs require the basic ingredients of Choux Pastry with the simple addition of Pearl Sugar.

  • Water: Choux Pastry can also be made with Milk, or a mix of water and milk, but I personally prefer to use water only for a super light, airy choux. You can substitute the water for milk for a richer choux bun.
  • Butter: use Unsalted Butter. It will get melted with the water so you can use it straight from the fridge.
  • Sugar: Caster Sugar or Fine White Granulated Sugar. You don't need much of it, Choux Buns are not usually very sweet.
  • Flour: Plain or AP Flour, preferably sifted so you don't get lumps when cooked in the water/butter/sugar.
  • Eggs: At room temperature. Eggs are probably the trickiest of the ingredients because the exact quantity required will always vary, based on how much you cooked the first part of the dough on the stove (how dry they are / how much water evaporated) and the type of flour you use. See the Tips section for more info on eggs quantity.
  • Pearl Sugar: you can find two kinds of Pearl Sugar; Belgian Pearl Sugar and Swedish Pearl Sugar. The Belgian one is a bit coarser than the Swedish one. Both will work, but I recommend using the smaller one (Swedish).

Although Pearl Sugar is the classic topping for Chouquettes, they are sometimes replaced with mini Chocolate Chips.

I filled these choux buns with a Diplomat Cream, but they can absolutely be served plain without any filling.

3 buns stacked on a small wooden plate with one choux cut in half and filled with cream.

How to make Chouquettes with Pearl Sugar

If you've ever made Choux Pastry before, this chouquette recipe will feel very familiar. That's because making chouquettes is exactly the same as making any other choux pastry recipes!

  • Weight all of your ingredients and pre-whisk the eggs in a small bowl.
  • Preheat your oven on 180'C/350'F. Prepare a large baking sheet with a baking mat, parchment paper or baking paper. You will get the best results with a Silpat (silicone mat) placed over a perforated tray (worth the investment if you make a lot of choux pastries and other baked goods).
  • Photo 1: place the Water, Butter and Sugar and a medium size saucepan. Heat up on medium heat until all the butter and sugar has dissolved. No need to boil the water, a simmer is enough.
  • Photo 2: move the saucepan from the heat and drop in the flour (preferably sifted) at once.
  • Photo 3: stir the mixture with a wooden spoon or stiff spatula until it starts to come together into a dough.
  • Photo 4: Place back on the stove on a medium low to medium heat and keep stirring for a few minutes to dry out the dough as much as possible. It is ready when you can see a thin skin at the bottom of the saucepan and the dough does not stick to the saucepan anymore.

At this point, the dough is called a "panade" in French.

A good way to dehydrate or dry out the dough as much as possible is to press it against the sides of the pan with a stiff spatula in a rotating movement (you can see the movement in the video found in the recipe card).

You want to make sure that the "panade" gets as dry as possible, which will insure the choux buns rise nicely in the oven.

Process Shot Collage: making the choux pastry on the stove.
  • Remove from the stove and transfer into the bowl of your stand mixer (or a mixing bowl if making by hands). Set aside to cool down for about 10 minutes so that the hot dough does not cook the eggs once added.
  • Photo 5: add the eggs a little bit at the time, mixing with the leaf/paddle attachment. It will look like the dough is splitting every time you add some eggs, it's normal! Keep mixing and it will eventually come together.
  • Photo 6: keep on adding the whisked eggs until you get a soft, supple pastry. You may need to add less or more than the recommended egg quantity; that will depend on your flour and how much dehydrated the dough got on the stove.

To know you have reached the right consistency, poke a finger into the dough and lift it (a little bit of dough should stick to the finger). Turn the finger upside down so that the dough is standing up, then look to see if the dough is slowly falling back down, creating an inverted 'C' shape.

If the dough stands up without falling back at all, you need to add more eggs. If it is too liquid and collapses completely (as opposed to creating a nice 'beak'), you have unfortunately added too much eggs.

  • Photo 7: place the choux pastry in a pastry bag fitted with a large round piping tip. Pipe small mounds of pastry on the mat, leaving some space between each chouquette as they will expand.

Some recipes recommend brushing the cream puffs with an egg wash, but I've personally never found it necessary.

  • Photo 8: sprinkle some pearl sugar over each chouquette. Make sure to add a lot of pearl sugar as the choux will expand in the oven and some might drop off.
  • Bake for 25 minutes, open the oven door for a second to let the steam out then close it off straight away and bake for an additional 10 minutes. The chouquettes should be puffed and golden. Note that the exact baking time might vary based on the size of the chouquettes and your oven.
  • Take out of the oven and leave to cool down completely, then serve straight away (or fill with cream before serving). Here is the Diplomat Cream recipe I used as a filling.
Process Shot Collage: mixing in the eggs, piping the puffs and adding pearl sugar.

Recipe FAQs

Where can I find Pearl Sugar?

Pearl Sugar is basically just small chunks of coarse sugar. You can find pearl sugar online or in speciality shops. Alternatively, you can also make your own pearl sugar from sugar cubes (see tutorial here)!

What if I don't have a Pastry Bag to pipe the Chouquettes?

I have personally never tried the ziplock bag trick to replace a pastry bag. If you don't have a pastry bag, you can also use a small ice cream scoop to shape the chouquettes.

What should I fill the Chouquettes with?

Traditionally they are enjoyed plain, but you can also fill them with basically any cream you want: Whipped Cream, Chantilly Cream, Pastry Cream, Diplomat Cream (used here), or even a Chocolate Pastry Cream or the coffee custard I used inside my Coffee Choux Buns!

How to make sure the Choux Buns don't deflate or collapse?

There are three key elements to make beautiful, puffed choux pastries:
- dry out the dough as much as you can on the stove.
- only add eggs until you reach the desired consistency - even if it is less or more than the recommended quantity.
- bake them for long enough (longer than you think) without opening the oven door, except for once during the baking, and for a second only.

Unbaked chouquette on a baking mat.

Troubleshooting

  • What is the right consistency for the dough? As mentioned above, the exact quantity of eggs will often vary and is key to get the perfect consistency. To know you have added enough eggs and have the right consistency, poke a finger into the pastry - a little bit of the mixture should stick to your finger. Lift the finger, turn it upside down so that the dough is standing up, then look to see if the dough is slowly falling back down, creating an inverted 'C' shape.

    If the dough sticks up without falling back, you need to add more eggs. If it is too liquid and collapses completely (as opposed to creating a nice 'beak'), you have unfortunately added too much eggs.
  • The Chouquettes aren't rising: the dough wasn't dried out enough on the stove, the eggs weren't mixed in enough (or you used too much or too little eggs) or the oven is not at the right temperature.
  • The sugar puffs collapsed after baking: it usually happens when they are not baked enough (or not at the right temperature) and there is still too much moisture inside them. The heat from the oven turns the water and eggs into steam, which makes the choux pastry rise. If they are not baked for long enough, they won't have time to create a crust and structure that will help them keep their shapes when all that steam has evaporated.
  • The choux pastry puffs are getting soggy after a while: unfortunately, it will always eventually happen with choux pastries as they absorb moisture from the air. That's why they are best eaten straight away, or kept at room temperature otherwise (there is too much moisture in a fridge).
Side view on the puffs in a grey bowl.

Tips for Success

  • The amount of Eggs needed will slightly vary every time so it's important to add the eggs a little bit at the time and stop when you reach the desired consistency. You might need more or less of the recommended egg quantity.
  • Be generous with the Pearl Sugar; the choux buns will expand a lot when they bake and some of the sugar will fall off.
  • Bake them for longer than you think. That's the key to insure your chouquettes don't collapse after baked! Only open the oven once for a second only towards the end of the bake; if you open the oven earlier or more frequently, the choux might risk to collapse.
  • If you cannot fit all the choux pastry over one baking tray, pipe on another tray and bake the second batch separately. Don't put two batches in the oven at once.

Storing & Freezing

These Sugar Puffs are best eaten fresh, straight away as they do not keep well for a long time. They should be kept at room temperature otherwise.

If filling with cream, I recommend adding the cream just before serving as it will make the chouquette soggy after a little while. They will also need to be stored in the fridge when filled.

Chouquettes can be frozen - choux pastry does freeze quite well! - but they will be a bit more soggy than when fresh after you thaw them (at room temperature for a few hours). You can re-heat them in the oven for a few minutes so they get a bit more crispy.

One choux sliced in half filled with cream stacked over other chouquettes.

More French Treats

  • Chocolate Orange Tartlets
  • Coffee Financiers
  • Lemon Curd Tartlets
  • Mini Orange Tarts
  • Almond Raspberry Madeleines
  • Mini Chocolate Tarts

Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey

Recipe

Chouquettes stacked in a grey bowl.
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Chouquettes (French Sugar Puffs)

These Chouquettes (French Sugar Puffs) are Choux Pastry Buns topped with Pearl Sugar. A delicious treat for afternoon tea, a party or as an edible gift for the Holidays!
Course afternoon tea
Cuisine French
Diet Vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 25
Calories 50kcal
Author A Baking Journey

Ingredients

  • 125 ml (1/2 cup) Water
  • 60 gr (1/4 cup) Unsalted Butter
  • 15 gr (1 tablespoon) Caster Sugar or fine white granulated sugar
  • 75 gr (1/2 cup) Plain / AP Flour
  • 2 Eggs, at room temperature see note below
  • 100 gr (3/4 cup) Pearl Sugar or to taste

Instructions

  • Weight all of your ingredients and pre-whisk the eggs in a small bowl.
  • Preheat your oven on 180'C/350'F. Prepare a large baking tray with a baking mat or paper.
  • Place the Water, Butter and Sugar and a medium size saucepan. Heat up on medium heat until all the butter and sugar has dissolved. 
    125 ml (1/2 cup) Water, 60 gr (1/4 cup) Unsalted Butter, 15 gr (1 tablespoon) Caster Sugar
  • Away from the heat, drop in the sifted Flour at once. Stir with a wooden spoon or stiff spatula until a dough starts to form. Place back on medium heat and keep stirring for a few minutes to dry out the dough as much as possible (see note 1).
    75 gr (1/2 cup) Plain / AP Flour
  • Transfer into the bowl of your mixer (or a mixing bowl if making by hands/with a hand mixer) fitted with the leaf/paddle attachment. Leave to cool down for 10 minutes.
  • Add the whisked eggs a little bit at the time, mixing until the pastry becomes smooth (see note 2). Keep on adding the whisked eggs until you get a soft, supple pastry. You may need more or less egg than recommended (see note 3).
    2 Eggs, at room temperature
  • Tranfer the choux pastry in a pastry bag fitted with a large round piping tip. Pipe small mounds of pastry over the prepared baking tray , leaving some space between each chouquette as they will expand. 
  • Generously sprinkle some pearl sugar over each chouquette.
    100 gr (3/4 cup) Pearl Sugar
  • Bake for 25 minutes, open the oven door for a second to let the steam out then close it off straight away and bake for an additional 10 minutes. The chouquettes should be puffed and golden (see note 4). Leave to cool down completely, then serve straight away.
  • Optionally, fill the chouquettes with your choice of cream or curd.

Video

Notes

General Disclaimer: I highly recommend using the measurements in grams/ml (instead of cups/spoons) for more accuracy and better results.
Ingredients Notes:
  • Eggs: Depending in the size of your eggs, how dry the dough is and the brand of flour you use, you might need a little bit more or less Eggs. Add the eggs a little bit at the time until you get the desired consistency.
  • Pearl Sugar: you can find some online, in speciality shops or make your own by crushing sugar cubes.
Instruction Notes: 
  1. The dough (called "panade" at this points) is ready when you can see a thin skin at the bottom of the saucepan and the dough does not stick to the saucepan anymore. A good way to dry out the dough as much as possible is to press it against the sides of the pan in a rotating movement.
  2. It will look like the dough is splitting every time you add some eggs, it's normal! It will eventually come back together, just keep on mixing.
  3. The exact amount of eggs needed will depend on the brand of flour and how dry the dough got on the stove. To know you've got the right consistency, poke a finger into the dough and lift it (a little bit of dough should stick to the finger). Turn the finger upside down so that the dough is standing up, then look to see if the dough is slowly falling back down, creating an inverted 'C' shape. If the dough stands up without falling back at all, you need to add more eggs. Make sure to add the eggs a little bit at the time to avoid adding too much; you cannot save a choux pastry that has too much eggs and is too liquid.
  4. The exact baking time might vary based on the size of the chouquettes. Make sure not to open the oven door too early or more than once or the chouquettes might collapse.

Nutrition

Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 6mg | Potassium: 9mg | Fiber: 1g | Sugar: 5g | Vitamin A: 79IU | Calcium: 3mg | Iron: 1mg

The post Chouquettes (French Sugar Puffs) appeared first on A Baking Journey.

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Baked Vegetable Frittata

Baked Vegetable Frittata is the easy way to make frittata – just pour everything into a baking dish and pop it in the oven! It tastes like a crustless quiche, and it’s just as great fresh out of the oven as it is 4 days later. Loaded with herb garlic roasted vegetables, take this to... Get the Recipe The post Baked Vegetable Frittata appeared first on RecipeTin Eats.

Baked Vegetable Frittata

Baked Vegetable Frittata is the easy way to make frittata – just pour everything into a baking dish and pop it in the oven! It tastes like a crustless quiche, and it’s just as great fresh out of the oven as it is 4 days later.

Loaded with herb garlic roasted vegetables, take this to work, make it for breakfast, brunch, or dinner. Use my frittata recipe formula to make this your own – try chicken, ham, spinach and artichoke, salmon and broccoli, or Tuscan antipasto!

Overhead photo of Baked Frittata with Roasted Vegetables cut into slices, fresh out of the oven

Easy Baked Vegetable Frittata

Traditionally, frittata is started on the stove then transferred to the oven to finish cooking. This is the way I cook frittatas if I’m sautéing bacon or similar – so I can cook the frittata in the bacon fat (SO GOOD!).

But when I’m not, I make it entirely in the oven which is how I make this Baked Vegetable Frittata. This is the easier way to make frittata – just plonk everything in a baking dish, pop it in the oven and out comes something that looks very much like a quiche – minus the (calorie-loaded-totally-delicious-buttery) crust!

This is the easy way to make frittata. Just pour the egg mixture into a baking dish and bake!

Close up slice of Baked Frittata with Roasted Vegetables

What goes in Vegetable Frittata

This Baked Frittata recipe I’m sharing today is a Vegetable Frittata. It’s loaded with quite a volume of fresh veggies roasted with garlic and dried herbs – so you can feel good knowing you’re inhaling a good amount of vegetables in the form of this custardy, cheesy frittata slice.

Pumpkin, zucchini and capsicum is a great combo in frittata – for taste and the colours!

Here are the vegetables I’m using – I like this combination of colours and textures. But feel free to switch them out with almost any veggies OR cooked proteins – see below for ideas!

Herb Garlic Roasted Vegetables for Baked Frittata

Customise it!

Here are a few ideas for other add ins to make this your own:

  • Roasting veggies – sweet potato or normal potato, squash, carrots, parsnip, onion, broccoli, cauliflower, green beans, asparagus

  • Raw veggie stir ins- spinach, brussel sprouts, kale or other vegetables that can be finely shredded and stirred in, canned or diced vegetables (corn, carrots, peas)

  • Raw veggies- place on top: mushrooms, tomato, asparagus, finely sliced roasting vegetables

  • Cooked proteins – shredded or diced chicken, turkey or other meats, ham, salami, cooked bacon or similar, sausage, chorizo, flaked cooked fresh or canned salmon or tuna

  • Antipasto type things – olives, peppers, artichokes, pickles


What you need for the frittata

For the actual frittata itself, all you need is eggs, cream or milk, cheese, salt and pepper. Whisk, pour into the pan over all the “stuff” and bake – that’s it.

I like to top my frittata with mushroom and feta for extra flavour and also because it looks so great! But these are entirely optional. I used a giant mushroom because they were unusually good value at the time – but any type of sliceable mushrooms will work here.

Ingredients in Baked Frittata

How to make Baked Vegetable Frittata

I roast the vegetables on a high heat because they’re cut pretty small and I want to get a nice caramelisation on the edges before the inside turns into mush. Because colour = flavour and I always feel that’s especially important for vegetables (nobody likes soggy bland vegetables!).

  1. Toss vegetables with salt, pepper, garlic and olive oil.

  2. Roast in a hot 220°C/430°F oven for 25 minutes without flipping. Hot oven / no flipping is the best way to get some nice colour on vegetables that are cut fairly small. In contrast, when roasting larger pieces of vegetables (like in this Roasted Vegetables recipe), it’s best to toss the vegetables partway through.

  3. Whisk the frittata egg mixture.

  4. Assemble – Spray a baking pan with oil then line with a sheet of baking paper (parchment paper) with overhang which will make it easy to lift the frittata out once baked.

    Spread most of the vegetables across the base of the baking pan, holding back about 1/3 to put on top for visual purposes. Pour over the egg mixture, scatter over cheese, then top with remaining vegetables. Some of these will poke through the surface once baked.

  5. Feta and mushrooms – Crumble over feta than place the slices of mushroom across the surface. Drizzle a little bit of oil on the mushrooms which makes them roast up golden brown rather than just going wrinkly.

  6. Bake! Now just pop it in the oven and bake for 40 minutes or until the centre of the frittata is cooked. It’s easy to check – just insert a skewer or knife and if it’s cooked, it will come out clean instead of smeared with raw egg.

    Lift out using the paper overhang onto a cutting board if serving immediately.

    Making ahead – If you want to store the frittata, transfer it to a cooling rack and slide the paper out from underneath so the base of the frittata doesn’t go wet and soggy. Cool completely then store whole and cut slices on an as-need basis, or cut into pieces and then refrigerate or even freeze.

Baked Frittata with Roasted Vegetables fresh out of the oven

I take it back. Mushrooms are not optional!

I know I said giant mushrooms are optional. In fact, I said mushrooms are entirely optional. But I take that back.

It might be my favourite part about this Vegetable Frittata.

If you come over for brunch, don’t be surprised if you’re served a piece of frittata with a big bare patch on the surface where the mushroom used to be…….

I seriously even considered covering the ENTIRE FRITTATA with mushrooms.

But – golden cheesy surface. Crumbled feta. Browned mushrooms.

We must be fair and make room for them all. ????

Close up of a slice of Baked Frittata with Roasted Vegetables

Make this for…

Make this breakfast today, tomorrow and 4 days later.

Make this to put into lunchboxes – it’s terrific at room temperature.

Make this to stash in your freezer.

This is one of those foods that is truly just as great reheated as it is freshly made, and almost as good even when not reheated. Enjoy! – Nagi x


Watch how to make it

Overhead photo of Baked Frittata with Roasted Vegetables cut into slices, fresh out of the oven
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Baked Vegetable Frittata

Recipe video above. Healthy, delicous protein packed frittata that's great for making ahead. Think – breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!
Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables.
SWITCH the veggies with 5 – 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!
Course Breakfast, Brunch, Freezer Friendly, Lunchbox
Cuisine Western
Keyword Baked frittata, Vegetable Frittata
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8 – 12 slices
Calories 332cal
Author Nagi

Ingredients

  • 10 eggs
  • 3/4 cups cream or milk , full fat best (Note 1)
  • 1/2 tsp salt and pepper, each
  • 1 1/2 cups shredded cheese (cheddar, tasty, or other of choice)
  • 100g/3 oz mushroom, sliced (I used 1 large, optional)
  • 100g / 3oz feta , crumbled (optional)

Herb Garlic Roasted Vegetables (Note 2 for switches):

  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1.5 tsp mixed dried herbs (or use any of choice)
  • 350g / 12oz pumpkin , butternut or sweet potato, 1.7cm / 0.7″ cubes
  • 2 zucchinis , sliced 1.25 / 0.5″ thick rounds
  • 1 large red capsicum (bell pepper), sliced

Instructions

Roasted Vegetables:

  • Preheat oven to 220°C/430°F (200°C fan).
  • Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
  • Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.

Baked Frittata:

  • Lower oven to 180°C/350°F (160°C fan).
  • Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
  • Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
  • Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
  • Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
  • Bake: Bake 40 minutes until centre is just set.
  • Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
  • Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.

Notes

1. Cream makes it silkier and richer than milk, like quiche. But milk works just fine! Full fat better than light but light is also just fine.
2. Vegetable switch outs: 5 to 7 cups of any roastable vegetables of choice, OR anything else you want to put in: cooked chicken, flaked salmon (fresh or canned), ham, antipasto type things (olives, chargrilled peppers, artichokes).
3. Pan size – don’t get too hung up about pan size, if your pan is smaller then make yours a deep dish frittata. If there’s overflow, stop pouring egg mixture in and put the leftover in a ramekin. OR use the recipe scaler (tap /click servings and slide down) – for a 20cm/8″ square pan, slide down to 8 eggs.
Just don’t use a pan that’s much larger otherwise your frittata will be disappointingly thin. 
4. Nutrition per slice, 8 servings (pretty decent size piece).

Nutrition

Calories: 332cal | Carbohydrates: 7g | Protein: 15g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 268mg | Sodium: 726mg | Potassium: 468mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5180IU | Vitamin C: 32.1mg | Calcium: 277mg | Iron: 1.9mg

Originally published March 2019. Refreshed with tidied up writing and a better video edits in October 2021!

Baked Vegetable Frittata Extended Family

  • Frittata with Bacon – the father, made the traditional way (stove then oven)

  • Quiche Lorraine – the French mother, with the buttery flaky crust

  • Crustless Ham Quiche – The quicker, low carb way to get a quiche fix!

  • Salmon Quiche – loaded with smoked salmon

  • Italian Sausage Quiche – the cheeky Italian uncle

  • Hash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crust

  • Frittata Egg Muffins – the healthy sister

  • Spanish Tortilla (Omelette) – the Spanish potato-loving aunt


Life of Dozer

I WISH he could actually HELP me make recipe videos rather than just DROOLING on the keyboard!!!!

Dozer drooling over frittata video

The post Baked Vegetable Frittata appeared first on RecipeTin Eats.

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