Spinach and Bacon Frittata
with raspberry yogurt parfait / peach bellini
- Cheese, gruyere - 2 oz, grated (sub sharp white cheddar)
- Bacon - 4 strips, chopped
- Thyme leaves, fresh - 1 tsp
- Eggs - 8
- Milk - 3 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Baby spinach - 5 oz
- Yogurt, plain or Greek - 2 cups
- Raspberries, fresh or frozen - 1 cup
- Honey - 1 Tbsp
- Peaches, frozen - 12 oz
- Prosecco - 1 bottle (sub any sparkling wine or champagne)
- Cheese / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Thyme - Pull leaves off stalks. (Can be done up to 3 days ahead)
- Assemble parfaits - Divide yogurt between individual small bowls or glasses (1 / serving). Top with raspberries and drizzle with honey.
- Eggs - Whisk together eggs, milk, salt, and black pepper.
- Heat oven to 425F / 218C.
- While oven heats, place a skillet over medium heat. Add bacon and saute until just starting to turn crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Drain off all but about 1 Tbsp / 15 mL of bacon grease and return pan to heat.
- Add spinach to heated pan. Saute until spinach is wilted (add a lid to speed things along), ~5 minutes. Stir in thyme leaves and continue to cook for 1 minute more. Season with a pinch of salt.
- Pour egg mixture over spinach and stir to combine.
- Stir in cheese and top frittata with bacon.
- Transfer skillet to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
- Just before serving, blend peaches in a standing blender, adding as much water as needed to make a smooth, pourable puree. If you’d like the puree sweeter, add some honey or sugar (not in ingredients list).
- Divide peach puree between glasses and pour prosecco over top.
- Slice frittata and serve with yogurt parfaits and bellinis. Enjoy!
This was just simply delicious. And so easy.1 Helpful
I made the quiche but filled it with spinach, kale flakes, onion, green pepper and ham and a variety of cheese. The tips for cooking the crust were so helpful. The quiche was perfectly cooked and delicious.0 Helpful
so good! will make again and write up any other details. i made the crust from scratch0 Helpful
This recipe is delicious! My only complaint is the waste of the egg mixture. I don't have any experience with buying frozen pie crusts outside of making this recipe, so maybe I need to look for a different brand, but the ones I've purchased are way too small to use up all the egg mixture. Both times I've only need about 2 eggs and 1/2 a cup of half and half to make one 4-serving quiche. In the future, I think I'll use the leftover portion to make a second quiche. It's really tasty and having leftovers for a couple of days' worth of breakfasts wouldn't be at all disappointing. The second time I made it, I also added two extra slices of bacon. I've used sharp white cheddar both times, and we've skipped the bellinis and parfaits because my hubby is alcohol-free and I'm not a fan of yogurt. Perfection!0 Helpful
This was a good, savory quiche. I used cheddar cheese and broccoli instead of spinach per my hubby's preference. I probably used 3/4 of the egg mixture and just scrambled the remainder. It took about 35 minutes total to bake. I didn't try the bellinis but the yogurt parfait was a nice addition to the meal.0 Helpful
Good quiche, my mother-in-law enjoyed it also. Cook time is longer than listed, but we also did two pies at a time.0 Helpful
Added tomatoes and a little leftover sausage. Ran out of time for the Bellini and parfait - used the ingredients with French toast over the weekend instead. Made WAY more egg mix than we needed, so put the excess in a small cake pan. Wasn’t as tasty without the spinach and tomatoes.0 Helpful