Quiche Lorraine Frittata Recipes

QUICHE LORRAINE STYLE FRITTATA

Steps:

• Start by cooking the whole new potatoes in boiling water for 15 minutes - until they are just done. Drain and then chop into thick slices.
• Meanwhile fry up the lardons in a non-stick frying pan over a high heat for 2 to 3 minutes until golden. Tip out onto a plate but don't wash up the pan yet!
• Next crack all the eggs into a jug, add half the cheese and some salt and pepper and mix together thoroughly with a fork.
• Put the frying pan back on the heat and add the sliced potato - cook for 2-3 minutes on each side until golden. Tip onto a plate.
• Now give the frying pan a quick wash and dry, then put it back over a medium heat and melt a small knob of butter. When the butter is foaming, turn the heat down and add the eggs. Set a timer for 5 minutes.
• While the egg is cooking in the pan, place the potato slices on top of the egg (some may sink - don't worry that's fine) and then scatter the lardons on top. Finally scatter over the remaining cheese.
• Next turn your grill up to high and when the timer goes, pop the frittata under the grill to brown - this should take about 3 minutes, but watch your frittata carefully, you don't want it to burn!
• Finally, serve your frittata scattered with parsley and with a side salad...or baked beans, if you prefer!

QUICHE LORRAINE FRITTATA

Steps:

• 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.
• 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.

QUICHE LORRAINE

Steps:

• For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
• Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
• Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
• For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
• Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
• Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.

EASY BACON AND CHEESE FRITTATAS (OR QUICK CRUSTLESS QUICHE LORRAINE)

Steps:

• Heat the oven to 375°F.
• Cut up the bacon into small pieces.
• In an oven-safe saute pan, cook the bacon until it is brown (but not crunchy) over medium heat.
• Whisk the eggs in a mixing bowl until fluffy.
• Mix in the milk, salt and pepper.
• Stir in the grated cheese.
• Using a slotted spoon or spatula, remove the bacon from the pan and add it to the eggs.
• Pour out the excess grease from the frying pan and put it back on the stove.
• Pour the egg mixture into the pan.
• Cook for about 3 minutes, pulling the egg mixture in from the sides so the runny egg flows to the bottom of the pan.
• When the egg stops leveling itself in the pan but isn't completely set, sprinkle the top with diced green onions or chives (if using).
• Bake in the oven for 8 minutes, or until all of the egg is cooked.

LORRAINE FRITTATA

Steps:

• Heat oven to 350ºF.
• Whisk Neufchatel, milk and garlic powder until smooth; reserve 1/4 cup mixture. Whisk remaining Neufchatel mixture with eggs and pepper until blended. Stir in bacon.
• Cook mushrooms and onions in nonstick skillet on medium heat 3 to 5 min. or until tender. Add to Neufchatel mixture; mix well.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 25 to 30 min. or until center is set. Sprinkle with shredded cheese; bake 5 min. or until melted. Drizzle with reserved Neufchatel mixture.

ULTIMATE QUICHE LORRAINE

Steps:

• For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
• Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
• Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.
• Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.
• Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.
• Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
• While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels.
• Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.
• Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn't need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.
• Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.
• Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).
• Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.

FRITTATA LORRAINE

Steps:

• Preheat broiler to high.
• Whisk together eggs, 1 1/4 cups of the cheese, milk and salt until smooth. Set aside.
• Melt butter in olive oil in a large, oven-safe frying pan, over medium-high heat. When butter foams, add shallots and season with salt and pepper. Cook, stirring often, until shallots soften, about 3 minutes. Add Canadian bacon and thyme, and cook another 3 minutes, stirring only once or twice, until bacon is browned.
• Pour eggs in pan and reduce heat to medium-low. Cook until the eggs are set 1" from the edge of the pan, about 10-15 minutes. Sprinkle remaining cheese evenly over the surface of the eggs and place under broiler, until puffy, golden-brown and set in the middle, 4-5 minutes.

FRITTATA LORRAINE

Steps:

• Pre-heat oven to 350 degrees.
• Heat olive oil over medium heat in oven safe skillet (most are oven safe up to 400 degrees, check with manufacturer).
• Add onion and bacon, cook for about 5-7 minutes or until bacon is crispy and onion soft.
• Make sure spinach is drained of excess water and add to onion/bacon mixture along with salt & pepper and red pepper flakes (to taste).
• Whisk eggs, cream, and cheese together in small bowl until well combined and frothy.
• Pour eggs over onion/bacon/spinach.
• Bake in 350 degree oven for 10-15 minutes or until eggs have set up.

QUICHE LORRAINE

Steps:

• Line an 18-cm(7-in) flan tin or sandwich cake tin with the pastry.
• Place a layer of cheese on the pastry, then a layer of bacon, and repeat until both ingredients have been used up.
• Mix the eggs with the cayenne pepper, nutmeg, and cream or milk.
• then pour over the cheese and bacon mixture in the flan case.
• Bake near the top of the oven at 200C(400F) Gas mark 6 for about 30 minutes, until the pastry is golden brown and the filling set.
• Serve hot or cold.