Baked "Frittata"

Not quite a quiche and not really a frittata.  But, when it tastes so good, does it really matter?

I came up with a quick and tasty recipe for a dish that's somewhere between a frittata and a quiche. There's no crust or custard (so it's not really a quiche, nor is it Hurricane Pie) and I baked it (so, not quite a frittata, which is usually done on the stove and briefly finished in the oven).  Still, it belongs in that "eggs aren't just for breakfast" family.  Browned on the outside, creamy and packed with goodies on the inside. You'll eat a slice of this cold out of the fridge in the middle of the night. It's that good...

Here's the recipe:
  • Spray a deep pie plate with non-stick cooking spray (I like olive oil) and preheat your oven to 375 degrees. 
  • In a large bowl, whisk 6 large eggs and 2 TBS of heavy cream until you have a light yellow mixture and set aside.  
  • If you have those Zip 'n Steam bags (love them!), peel 2 large baking potatoes and follow the directions on the bag. If you don't have them, peel 2 large baking potatoes, cut into cubes and microwave in covered dish about 10 minutes, or until tender. (Check them after 8 mins.)
  • Dice up some roasted red peppers -- about 1/4 cup and set aside.
  • Cook and cut 3 pieces of bacon into small pieces. You can also use ham or sausage.
  • Dice up 1/4 of a Velveeta bar (4 oz.) -- yes, I said the V word. Trust me, you'll love how it melts.
  • Place the potatoes, bacon, peppers and Velveeta in the pie plate and top with the egg mixture.  
  • Sprinkle with salt and pepper and some dried herbs if you want.
  • Place in the preheated oven and bake for about 35 minutes, or until the eggs are set and it starts to pull away from the side of the plate.
  • Let cool slightly, cut and serve with crusty bread and salad