I made a lot of changes. Truly what I prepared is a cross between this, the recipe for bacon cheese frittata and my own creation. I not only made the changes based on my personal tastes, but also to use up ingredients.
I drained the chopped spinach using the fantastic tip provided by another user who advised the use of a potato ricer. Worked great! I heated the spinach in the microwave with about 1 T of butter. I chopped 2 green onions, light portions only, 2 Roma tomatoes, a handful of drained marinated artichoke hearts and 6 peppadews. I cooked 12 slices of bacon, crumbled it and reserved half for the top. Into the bowl with the above ingredients, I also added 2 cups of shredded cheddar cheese, about a cup each of cream cheese and sour cream (I didn't have cottage cheese) and 1 cup heavy cream. Stirred and added salt and pepper to taste. I beat 8 (to finish carton) eggs and then added those. Poured this into my baking dish, which I placed on top of a cookie sheet because I was afraid it would spill. Baked about 30 minutes at 350. Added a mix of more shredded cheddar, crushed Ritz crackers and the reserved bacon to the top. Before returning to the oven, I put tin foil around the edges so it wouldn't overcook. I also lowered the temp to 325 and baked another 10 or so minutes until just done. Let set for about 15 minutes. This was my first quiche/frittatta and not only was it lovely, but it was also delicious.
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I made a lot of changes. Truly what I prepared is a cross between this, the recipe for bacon...