Quiche Lorraine Frittata
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 15 minutes
- Cooking
- 25–30 minutes
- Total time
- 40–45 minutes
Heat / oven setting190°C conventional / 170°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 9 | |
| 150ml | |
| 225g | |
| 1.5 | |
| 375g | |
| 120g | |
| 1.5 tsp | |
| A small pinch |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- 27cm ovenproof dish
- Frying pan
- Whisk
- Cheese grater
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands and prepare the workstation. Preheat the oven. Grease a 27cm ovenproof dish. Use freshly cooked potatoes or safely refrigerated leftovers. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Cook the filling
Heat oil in a frying pan. Cook bacon and onion for 7–8 minutes until bacon is thoroughly cooked and onion softened. Add potatoes and heat through.
Mix
Whisk eggs, milk and pepper in a bowl. Stir in half the cheese.
Assemble
Spread bacon, onion and potato evenly in the dish. Pour in egg mixture and scatter remaining cheese over the top.
Bake
Bake for 20–25 minutes until golden and the centre is fully set with no liquid egg. Check the centre reaches 75°C for 30 seconds.
Serve
Rest for 3 minutes. Slice into six wedges and serve with salad if desired.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Take care with boiling water, steam and hot pans. Use oven gloves for hot dishes and keep pan handles away from the worktop edge. Heat the finished dish until steaming throughout.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Eggs and cheese provide protein. Potatoes add carbohydrate. Bacon and cheese contribute salt, so extra salt is unnecessary.
Practical skills
Whisking, egg coagulation, even filling distribution and baking.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.