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

Gallery

Recipe Summary

prep:
20 mins
slow-cook:
5 hrs
cool:
15 mins
total:
5 hrs 35 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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; fat 15g; cholesterol 237mg; saturated fat 6g; carbohydrates 11g; mono fat 6g; poly fat 2g; insoluble fiber 1g; sugars 5g; protein 17g; vitamin a 4810.4IU; vitamin c 14.2mg; thiamin 0.1mg; riboflavin 0.6mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 88.7mcg; vitamin b12 1.2mcg; sodium 455mg; potassium 412mg; calcium 302.9mg; iron 2.2mg.
Advertisement