In a traditional quiche, there is less egg and more cream than your average frittata or breakfast casserole. The result is a much smoother and more tender custard-like filling that will make you want to lie down and take a nap on it, it's so pillowy and soft. The other trademark of a quiche is that it's baked in a pie crust, a buttery flaky nest for your soft soft pillowy quiche. Ahh it's so good you guys, I wish you could taste a slice right now!