Sure. You could pre-cook any ingredients that need pre-cooking, throw it all in a baking dish, pour in the eggs, then bake. I consider that more of a "crustless quiche" than a frittata, but that's just semantics.
In my experience, it will have the same texture but take a lot longer to cook. That's the only reason I do frittatas more often - they're SO FAST. If you're just baking, count on 30-60 minutes depending on the size.