Since slow cookers tend to be hotter on one side, rotate this veggieful quiche halfway through cooking to avoid a dark spot.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Line a 3 1/2- or 4-quart slow cooker with disposable liner. Lightly coat liner with cooking spray. Press spinach with clean paper towels to remove as much liquid as possible; set aside.

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  • In a medium skillet cook bacon until crisp; drain and crumble bacon. Set aside. Discard drippings. In the same skillet heat oil over medium heat. Add mushrooms and sweet pepper; cook and stir until tender. Stir in spinach and cheese.

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  • In a medium bowl combine eggs, milk, chives, salt, and black pepper. Stir into spinach mixture in skillet. Gently fold in biscuit mix. Pour mixture into prepared slow cooker. Sprinkle with bacon.

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  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 to 3 hours or until a knife inserted into center comes out clean. Turn off slow cooker. If possible, remove crockery liner from cooker. Cool for 15 to 30 minutes.

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  • To serve, carefully lift disposable liner from cooker onto a cutting board. Remove quiche from disposable liner and slice to serve.

Nutrition Facts

243 calories; 15 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 237 mg cholesterol; 455 mg sodium. 412 mg potassium; 11 g carbohydrates; 1 g fiber; 5 g sugar; 17 g protein; 0 g trans fatty acid; 4810 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 89 mcg folate; 1 mcg vitamin b12; 303 mg calcium; 2 mg iron;

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