Quiche Lorraine frittata

Quiche Lorraine frittata

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(18 ratings)

Prep: 5 mins Cook: 30 mins - 40 mins

Easy

Serves 6
Grab the opportunity to have a picnic when the sun comes out with this simple storecupboard idea

Nutrition and extra info

Nutrition: per serving

  • kcal229
  • fat17g
  • saturates6g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein17g
  • salt1.3g
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Ingredients

  • 8 rashers smoked streaky bacon or about 175g ham, chopped into pieces
  • 8 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g strong cheddar, grated, plus extra for sprinkling, if you like

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

  1. Heat oven to 180C/160C fan/gas 4. If you’re using bacon, put it into a large frying pan and cook over a gentle-medium heat. Stir occasionally until golden and beginning to crisp up.

  2. Line a roasting tin, about 20 x 28cm, with baking parchment – just scrunch it roughly at the corners. Whisk together the eggs and milk in a large jug or bowl, then stir in the bacon or ham, plus any fat from the pan, the cheddar and some seasoning. Pour into the tin, scatter with a bit of extra grated cheese, if you like, and bake for 30-35 mins until golden and set. Carry to your picnic in its tin and eat hot, warm or cold, with bread, cherry tomatoes and a few salad leaves.

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Comments, questions and tips

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Comments (24)

jadedermody's picture

very simply to make and yummy to eat. Serve with a hearty salad though if you want to make it more flling

bets@clifton's picture

Used up some leftovers for this : cooked ham, onion and red pepper which I fried altogether. Instead of all the milk in recipe used half plus Lidls own soft garlic cheese. Topped off with grated cheese ( didnt measure this! ) and sliced tomatoes. Took a bit longer to cook, a little scrambled eggy but nonetheless a lovely light lunch.!

Annie17's picture

Great recipe. Lovely, light and fluffy texture. I added some fried onions, and, as others have said, it was a little watery. It took longer to cook than stated also - around 40 - 45 minutes in all. Perhaps because I used a ceramic dish and not a tin? Anyway, will be making again!

helenhogg77's picture

Top marks, went down a treat as nibbles at a drink party. 5 stars.

juliemcc's picture

This was delicious. Added a finely chopped onion to the frying pan and some extra cheese to the egg mixture. My young children loved it. Served it with french bread and a simple salad.

LindseyMartin1968's picture

Sounds lovely, going to try this tomorrow

babs57's picture

Made this as I dropped the pastry case I was making for a regular quiche! Added half cream, half milk, spring onions and extra cheese. Very impressed, went a lot further than a normal quiche. Will definitely make again with different fillings.

peacock35's picture
5

So quick and simple, without the hassle of the pastry making. I also added lightly sauteed mushrooms and spring onions. Will become a regular I'm sure.

foodie64mum's picture
3

This had puffed up like a soufflé when I took it out of the oven! We enjoyed it but prefer frittatas/tortillas with potato so I won't be making it again.

skybun's picture
5

lovely, just had it warm for tea, will make again for a picnic.

kiriko's picture
5

Very tasty, easy brunch for friends
Will be making again.

jacqui_123's picture
5

I first fried off some bacon lardons with chopped onion and added chopped mushrooms. I mixed the cheeses - goats cheese melted and Spanish manchego (as we live in Spain) a bit more than 50g. I mixed 100g of skimmed milk with 100g of single cream and also added some dried parsley and italian herbs. Baked for 40 mins. Lovely!!

nicholajames1's picture
5

Delicious! I had this with a salad which was great and with baked beans the next day which was even better.

I used about 50ml less milk and about 100g more cheese, I also added some mushrooms. I cooked it in a ceramic ovenproof dish as I had no backing parchment and it turned out fab, really thick and dense it is filling and tasty. It tastes like quiche lorraine without the pastry. I needed to turn the oven down a little as the top was browning to early, saying that it looked great and was truly delicious. Will definitely make this again.

cat123's picture
3

I was a bit disappointed with this but I suspect it may be my own fault for deviating from the recipe: I used onions rather than bacon to make a vegetarian fritatta and, despite cooking the onions first, the result was rather watery and refused to hold together. I also second what suestockytop says about this tasting more like scrambled eggs than quiche, which I don't think was my fault!

suestockytop's picture

This sounded really lovely & like other people, I'm not a fan of the pastry in quiches. However, I was disappointed with the result as the taste & texture resembled scrambled egg or omelette rather than a quiche filling. I might try this again using creme fraiche rather than milk to obtain that creamy quiche taste.

chadford's picture
5

Brilliant and so versatile. Like Fiona I'm not overly keen on pastry, and as such this has re-vitalised my interest in this sort of thing - fab.

fkwool's picture
5

This is fab!!! I only had four eggs so halved recipe and put in a smaller tin - came out really well (still needed the same cooking time). Took on holiday with us, travelled well and can easily add different fillings. I love quiche but am not fussed about the pastry - holds together well without it. Best to use baking parchment rather than greaseproof paper. Def one of those will be making again and again!!!

Frantic Flapjack's picture
4

Really good and unusual way to serve eggs.

argosdiva's picture
4

Very lovely! Had a bit of diffs with the greaseproof paper though - it didn't want to part company with the food!

noblegorgeousrose's picture
4

This was delicious, especially adding in the juice from frying the bacon. I found it was best freshly cooked.

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