Quiche Lorraine frittata

Quiche Lorraine frittata

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(31 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…

  • 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, questions and tips

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22nd Jun, 2013
Sounds lovely, going to try this tomorrow
6th Jun, 2013
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.
21st Apr, 2013
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.
23rd May, 2012
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.
7th May, 2012
lovely, just had it warm for tea, will make again for a picnic.
30th Oct, 2011
Very tasty, easy brunch for friends Will be making again.
30th Sep, 2011
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!!
16th Jul, 2011
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.
11th Jul, 2011
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!
15th Oct, 2010
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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