Recipes and Cooking Crustless Spinach-and-Mushroom Quiche 4.1 (49) If you wish, use pancake mix instead of biscuit mix in this savory quiche. Either one helps stabilize the quiche so it holds a clean-cut edge. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 3, 2011 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 20 mins Slow Cook Time: 4 hrs Cool Time: 15 mins Total Time: 4 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients Disposable slow cooker liner Nonstick cooking spray 1 10 ounce package frozen chopped spinach, thawed and well drained 4 slices bacon 1 tablespoon olive oil 2 cup coarsely chopped portobello mushrooms ½ cup chopped red sweet pepper (1 small) 1 ½ cup shredded Gruyère cheese or Swiss cheese (6 ounces) 8 eggs 2 cup half-and-half or whole milk 2 tablespoon snipped fresh chives ½ teaspoon salt ¼ teaspoon ground black pepper ½ cup packaged biscuit mix Directions Line a 3-1/2- or 4-quart slow cooker with disposable slow cooker liner; coat liner with cooking spray. Using clean paper towels, press spinach to remove as much liquid as possible; set aside. In a medium skillet cook bacon until crisp; drain, crumble, and set aside. Discard drippings. In 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, half-and-half, chives, salt, and black pepper. Stir egg mixture into spinach mixture in skillet. Gently fold in biscuit mix. Pour egg mixture into prepared slow cooker. Sprinkle with bacon. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours or until a knife inserted into the center comes out clean. Turn off cooker. If possible, remove crockery liner from cooker. Cool for 15 to 30 minutes before serving. Rate it Print Nutrition Facts (per serving) 431 Calories 31g Fat 15g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 431 % Daily Value * Total Fat 31g 40% Saturated Fat 15g 75% Cholesterol 349mg 116% Sodium 699mg 30% Total Carbohydrate 15g 5% Total Sugars 2g Protein 25g Vitamin C 20.1mg 101% Calcium 484.6mg 37% Iron 2.9mg 16% Potassium 552mg 12% Folate, total 129mcg Vitamin B-12 1.7mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.