Spring frittata tastes like familiar quiche, but quicker

Quiche Lorraine has been a brunch favorite as long as I can remember. This frittata features Lorraine’s classic flavors – but without the pie crust.

Baking the bacon on a sheet pan in the oven produces flat, evenly crisp pieces. The slices don’t even need flipping. Reversing the pan front to back balances cooking. But watch baking bacon carefully; it can quickly go from perfect to burnt. Thinner slices may cook in less than 10 minutes.

More tips:

Choose the right size pan; this recipe fits an 8-inch skillet. (When I tried my 7-inch pan, it overflowed.) A bigger pan produces a thinner frittata.

Make sure the skillet is well seasoned, so the frittata doesn’t stick. Let the butter coat the sides while melting.

Add spinach a handful at a time; it cooks down as it sautés.

Frittatas travel well. Make this ahead and pack it for a spring picnic or portable brunch.

Frittata Lorraine

Serves 2

Ingredients:

6 slices of bacon

2 tablespoons butter

1 cup leeks or spring onions, chopped

2 cups fresh spinach, roughly chopped

4 eggs

½ cup cream

½ cup milk

1 cup Jarlsberg, Gruyere or Swiss cheese, grated

¼ cup Parmesan, grated

2 dashes hot sauce

Instructions:

Preheat oven to 400 degrees F.

Line a rimmed baking sheet with foil. Arrange bacon slices on foil and bake in oven for 5 minutes. Reverse pan position (front to back) and bake 5 minutes more. Check for doneness. Bake 2 or 3 minutes more if needed. Remove from oven and set aside.

Reduce oven temperature to 375 degrees F.

In an 8-inch oven-proof pan over medium heat, melt butter. Sauté leeks until soft, about 3 to 4 minutes. Add spinach, a handful at a time, and sauté until cooked, about 3 minutes.

In a medium bowl, whisk eggs until evenly light yellow. Add cream and milk (or 1 cup half-and-half); whisk until blended. Stir in both cheeses and hot sauce. Set aside.

Blot bacon of grease and crumble the bacon into the pan with spinach and leeks. Mix lightly.

Carefully pour egg-cheese mixture into pan. With a wooden spoon, gently swirl mixture so the spinach, leeks and bacon are more evenly distributed through the custard.

Let the frittata cook on top of the stove over medium heat until little bubbles start to form along the edges of the custard.

Transfer the pan to the oven on a center shelf. Bake at 375 degrees until puffy and golden brown, about 30 to 35 minutes.

Remove from oven and let cool, about 5 minutes.

Serve warm or at room temperature.