NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Crustless Cheddar Quiche with Summer Veggies

  • Makes: 6 servings
  • Serving Size: 1 slice
  • Prep: 35 mins
  • Slow Cook: 3 hrs (low)
  • Cool: 15 mins

Crustless Cheddar Quiche with Summer Veggies



  1. Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray; set cooker aside.
  2. In a large skillet cook potatoes in hot oil over medium heat for 8 to 10 minutes or until lightly browned and almost tender, stirring occasionally. Add squash; cook for 4 minutes, stirring occasionally. Stir in sweet pepper; cook for 2 minutes more. Remove from heat; stir in green onions.
  3. In a large bowl combine eggs, milk, parsley, salt, and black pepper. Stir in cooked vegetables, 1 cup of the cheese, and the panko. Pour mixture into the prepared cooker. Sprinkle with the remaining 1/2 cup cheese.
  4. Cover and cook on low-heat setting about 3 hours or until a knife inserted in the center comes out clean. Turn off cooker. If possible, remove disposable liner from cooker. Cool for 15 to 30 minutes before serving.

Nutrition Facts (Crustless Cheddar Quiche with Summer Veggies)

    Per serving:
  • 320 kcal cal.,
  • 20 g fat
  • (9 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 221 mg chol.,
  • 502 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...