Quiche Lorraine Style Frittata
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
287 kcal
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Course
Main Course, Breakfast, Brunch
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Cuisine
French
Quiche Lorraine Style Frittata
Description
Quiche Lorraine Style Frittata features key ingredients reminiscent of the classic quiche, such as lardons (or smoked bacon), cheddar or Gruyere cheese, and eggs, combined with British baby new potatoes. The potatoes are boiled until just tender, sliced thickly, then pan-fried to develop a golden crust. This creates a slightly crispy texture contrasting the soft custardy eggs.
The lardons are cooked until golden and reserved, while the eggs are beaten with half the cheese and seasoned generously with salt and black pepper. Butter adds richness to the pan when the eggs are poured in, and the potatoes, lardons, and remaining cheese are layered on top as the egg gently sets. Cooking starts on the stovetop and finishes under a grill to melt and brown the cheese topping.
This frittata suits a casual meal served with a side salad or baked beans for a filling breakfast, brunch, or light dinner. Garnishing with parsley adds freshness and color. Its preparation avoids the need for a pie crust but still captures the familiar flavors of a Quiche Lorraine.
This recipe is suitable for freezing, allowing leftovers to be stored and reheated later. The nutrition information is approximate and provided as a guideline.
Ingredients
- 250 g British gems (or other baby new potatoes)
- 90 g lardons (or chopped up smoked bacon)
- 6 egg large
- 50 g cheddar cheese (or gruyere), grated
- salt to taste
- black pepper to taste
- butter small knob
- parsley optional, for garnish
- Side salad to serve with frittata
- baked beans to serve with frittata
Instructions
- 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!
Notes
- This frittata freezes well for convenient future meals.
- Nutritional information provided is approximate and should be used as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 273mg | 91% |
| Sodium | 324mg | 14% |
| Potassium | 411mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 482IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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