Quiche Lorraine frittata

Quiche Lorraine frittata

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(19 ratings)

Prep: 5 mins Cook: 30 mins - 40 mins


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



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

  • 200ml milk



    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



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


  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 (25)

karen246's picture

Made this the other day with Onions, cooled sliced waxy potatoes, cheese, fresh tomatoes (drained in a sieve to remove water). Turned out lovely although I did tweek the ingredients slightly. I used to make frittatas a while back and forgot how nice they were. The reason it goes like scrambled egg is because the ingredients are the same as those you would use to make scrambled egg. Needs a lot less liquid. I turn it out onto a board after its been out the oven a few minutes, then cut it into portion sizes and when serving I present it with the nice side (golden & crispy) facing up. Served with a lovely salad and some dressing it can steal the show!!! Feta with cooked red onion, olives & sundried tomatoes served cold makes a great summer/ pick-nick/ lunch option.

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

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

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

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

kiriko's picture

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

jacqui_123's picture

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

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

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

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

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

Really good and unusual way to serve eggs.

argosdiva's picture

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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