Baked Frittata

I am planning to make a frittata for a crowd this weekend.
I want to make it in a rectangular pan, rather than a frying pan, so that I can cut it into squares. Can I prepare it as I normally would (increase the measurements by 1/2) , pour it into the greased rectangular pan and put the entire uncooked frittata in the oven to cook?
I usually put the makings into my cast iron skillet, cook it partially on the stove, and then transfer it to under the broiler. I don't think my glass pan could go under the broiler.
Suggestions on how to make a large, rectangulare-shaped fritta, not a round one that can be cut into wedges.
Thanks