Ham and cheese quiche is good, but ham and cheese quiche from your slow cooker is an ideal winter meal. Fill homemade pastry with cheese, ham, eggs, and peppers, and let your slow cooker take care of the rest.
Line a 6-qt. oval slow cooker with foil. Coat foil with cooking spray; remove foil liner from cooker. Prepare Homemade Pastry. On a lightly floured surface, roll pastry into a 14x11-inch oval. Transfer to foil liner and return to cooker. Fold down top edges of pastry to make an even crust that extends 1 1/2 inches up the sides. Coat a second sheet of foil with cooking spray and fit, coated side down, into crust (this will help hold up sides of pastry). Cover and cook on high 1 hour. Remove top sheet of foil.
In a medium bowl toss together cheese and flour; spread into crust. Top with ham, roasted pepper, and green onions. In same bowl combine remaining ingredients. Pour over mixture in crust.
Cover and cook on high 3 to 3 1/2 hours more or until a knife comes out clean, giving crockery liner a half-turn halfway through if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, 30 minutes before serving.
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour, gradually adding water until dough begins to come together. Gather it into a ball, kneading gently until it holds together.