Quiche Lorraine frittata

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Results 1-20

• Jenny

  08 August 2010

  Jenny commented on this recipe

  I made this receipe for a picinic and it was so easy, our friends loved it. Best part was no soggy pastry.

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• JOOLES

  12 August 2010

  JOOLES commented on this recipe

  I love quiche its one of my favourite things. I never eat the pastry just the yummy filling, so this is excellent. Cant wait to make it.

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• Pip-a-doodle

  12 August 2010

  Pip-a-doodle commented on this recipe

  I also hate pastry so never use a traditional recipe. I have adapted this slightly by using Cottage cheese instead of the milk. Really scrummy and by using reduced fat cheese on top, cuts the fat levels down as well! What a winner.

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• Paula

  12 August 2010

  Paula rated and commented on this recipe

  

  Just made it and it worked fine! I added some spring onions to the bacon . It was exactly like the filling in a quiche without the heavy pastry. i'd imagine it would work with al lkinds of fillings so I'll give it a go.

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• Jimbozo

  13 August 2010

  Jimbozo rated this recipe

  

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• Marianne

  15 August 2010

  Marianne rated this recipe

  

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• John

  18 August 2010

  John rated this recipe

  

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• Miri

  21 August 2010

  Miri rated and commented on this recipe

  

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

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• Argosdiva

  26 August 2010

  Argosdiva rated and commented on this recipe

  

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

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• Frantic Flapjack

  06 September 2010

  Frantic Flapjack rated and commented on this recipe

  

  Really good and unusual way to serve eggs.

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• fiona

  10 September 2010

  fiona rated and commented on this recipe

  

  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!!!

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• Chadford

  10 October 2010

  Chadford rated and commented on this recipe

  

  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.

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• suestockytop

  15 October 2010

  suestockytop commented on this recipe

  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.

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• hanwyn

  08 July 2011

  hanwyn rated this recipe

  

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• Cat

  11 July 2011

  Cat rated and commented on this recipe

  

  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!

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• princess1

  16 July 2011

  princess1 commented on this recipe

  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.

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• princess1

  16 July 2011

  princess1 rated this recipe

  

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• Jacsmith

  30 September 2011

  Jacsmith rated and commented on this recipe

  

  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!!

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• Kiri

  30 October 2011

  Kiri rated and commented on this recipe

  

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

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• clairell

  07 May 2012

  clairell rated and commented on this recipe

  

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

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Ingredients

• 8 rashers smoked streaky bacon or about 175g ham, chopped into pieces
• 8 eggs
• 200ml milk
• 50g strong cheddar , grated, plus extra for sprinkling, if you like

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Difficulty and servings

Serves 6

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 30 - 40 mins

Ingredients

• 8 rashers smoked streaky bacon or about 175g ham, chopped into pieces
• 8 eggs
• 200ml milk
• 50g strong cheddar , grated, plus extra for sprinkling, if you like

Per serving

229 kcalories, protein 17g, carbohydrate 2g, fat 17 g, saturated fat 6g, fibre 0g, sugar 2g, salt 1.3 g

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