With chickens, there are times when I have an abundance of eggs. You get to be pretty creative at how to use them up; such as: pickling, deviling or freezing. Of course, another thing you can do with eggs is bake. Quiche has been one of my favorites dishes and it takes six…count ’em 1, 2, 3, 4, 5…6 eggs to make it. Well recently, I have been baking pretty much gluten-free. So, I stopped adding a crust to my quiche. I guess, technically, a crust-less quiche now becomes a frittata. Here is my recipe, adapted from Paul Deen’s Spinach and Bacon Quiche…but now it’s a frittata. Oh heck, less calories and DANG easy, who cares what it’s called?!
1 bell pepper, chopped
1 onion, chopped
1 pound bacon, fried crisp and cut in pieces
1 1/2 c. Milk or Heavy Cream or Half and Half
1 1/2 c. Swiss cheese, shredded (I have used any kind of cheese before, but you get a better taste with Swiss)
small can of diced chilies
2 c. fresh spinach, chopped
Salt and pepper to taste
Preheat oven to 350 degrees. I chopped up the bacon raw. Then I am not trying to cut it up when it is hot. And you’ll be amazed at how easy it is to cut up slightly frozen to give it some form. Place the pieces in the skillet and fry it until crispy brown.
While the bacon is cooking I get the rest of the ingredients prepared.
Chop the onions and bell peppers.
Chop the spinach.
After the bacon is done to the crispness you like, remove the bacon from the skillet and place on a paper towel to drain off the extra fat. After removing some of the fat from the skillet, add the chopped onions and bell pepper to the hot pan. Saute them until they are soft.
With the sauteed veggies the way you like them, start layering the ingredients. First layer…bell peppers and onions.
Third layer is the cheese.
Fourth layer…bacon, lots and lots of bacon.
Then pour the egg mixture over the layered ingredients. Bake at 350 degrees for 45 minutes.
Mmmm mmm good!
These “pies” freeze well too…just in case you get ambitious or find you have a dozen eggs you need to use up.