Crustless Cheddar Quiche with Summer Veggies

This slow cooker egg casserole can be customized with any seasonal vegetables.

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

Crustless Cheddar Quiche with Summer Veggies

Directions

  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.
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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
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