Tuesday, June 17, 2014

Quiche Lorraine Frittata

Summertime Picnic Fare

June is a good month to picnic outdoors whether at the park or on your deck. Served warm or at room temperature, a frittata is ideal picnic fare. It's delicious, not messy, hearty, yet surprisingly light. Along with a fresh green salad dressed with a simple vinaigrette and chilled wine, this Quiche Lorraine Frittata is a relaxing, fuss-free meal. We used our favorite Applewood smoked bacon and Gruyere cheese for a sensational flavor combination. Jungle Jim's International Market offers an incredible selection of domestic and imported cheeses, so you can experiment with something other than Gruyere if you'd like to. And if you are a frequent shopper, you know we carry a grand selection of beer and wine!


Applewood smoked bacon is heavenly! The aroma and flavor is hard to beat. You can use regular bacon, but we wouldn't suggest it. Cooking bacon in the oven is quick and less messy than frying on the stovetop. Preheat the oven to 375 degrees, line a baking sheet with foil and bake for 25-30 minutes or until the bacon is as crisp as you like. Applewood smoked bacon is thick, so thin bacon may take less time.



Remove the bacon from the pan and allow to cool on paper towels while absorbing some of the fat.


Line a 7x11-inch baking dish with parchment paper. The edges will bunch up a bit in the corners - you can see from the photo that it looks rustic, not so neat and tidy.


Chop the bacon. Try not to snack on a couple pieces. Better yet, bake a couple extra slices in anticipation of "sampling."



Have your ingredients ready. You'll have to shred your own Gruyere. Whisk the eggs and milk. Fold in the bacon and cheese, keeping back a small amount of each to sprinkle on top. Season with black pepper to taste.


 Pour into the parchment-lined baking dish. You can see the reserved amount of cheese and bacon that we scattered on top before baking.


Bake 35 - 40 minutes or until set.


Allow the frittata to rest 5-10 minutes before slicing and serving. You can cut the frittata right in the baking dish or you can lift it out by the edges of the parchment paper, transfer to a cutting board and slice.



Quiche Lorraine Frittata

8 large eggs
¾ cup milk
8 ounces applewood smoked bacon, cooked crisp and chopped
6 ounces shredded gruyere cheese
Freshly ground black pepper


Preheat oven to 325°. Line an 11x7-inch baking dish with parchment paper – just scrunch it roughly at the corners.

Whisk together the eggs and milk in a large bowl. Stir in the bacon and cheese, reserving a little of each for the top. Season with black pepper to taste. Pour mixture into prepared baking dish and spread evenly. Scatter reserved bacon and cheese over top.

Bake for 35-40 minutes, until golden and set. Remove from oven and allow to rest 5-10 minutes before slicing and serving. May be served hot, warm or at room temperature.


Serves 4-6

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