Quiche Lorraine frittata

Quiche Lorraine frittata

  • 1
  • 2
  • 3
  • 4
  • 5
(25 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th May, 2019
I used half the milk and replaced with creme fraiche. I also almost doubled the cheese.
10th Oct, 2018
Great recipe! I made it for a picnic and it was very popular. I added 25g sundried tomatoes (from a jar), chopped into small pieces and kept everything else the same. It cooked perfectly in 35 minutes. I left it to cool in the pan overnight before cutting it up. Yum.
Dot Cotton
15th Aug, 2018
So quick & easy. I've made this numerous times instead of a quiche. Always goes down well.
21st Nov, 2016
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
6th Nov, 2015
very simply to make and yummy to eat. Serve with a hearty salad though if you want to make it more flling
18th Feb, 2015
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.!
17th Jan, 2015
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!
21st Apr, 2014
Top marks, went down a treat as nibbles at a drink party. 5 stars.
1st Apr, 2014
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.
22nd Jun, 2013
Sounds lovely, going to try this tomorrow


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?