Thursday, December 20, 2012

Crockpot Spinach and Mushroom Quiche

I think my husband is the only person in the world that doesn't like crust. Pie crust, quiche crust, even pizza crust! I adore quiche but always hear whining from the other side of the table couch about the crust. So, when I saw this crustless quiche I knew he'd especially love it.

{which he did}

A traditional quiche is easy to make but does take awhile to bake (especially for a weeknight meal). I loved coming home to the quiche already finished and ready to eat! It was perfectly cooked through with lots of flavor thanks to the veggies, herbs, cheese and - of course - bacon.


Crustless Spinach and Mushroom Quiche
1 disposable slow cooker liner
Nonstick cooking spray
10 ounce package frozen chopped spinach, thawed and well drained
4 slices bacon
1 tablespoon olive oil
2 cups coarsely chopped portobello mushrooms
1/2 cup chopped red sweet pepper (1 small)
1 1/2 cups shredded Gruyere cheese or Swiss cheese (6 ounces)
8 eggs
2 cups half-and-half or whole milk
2 tablespoons snipped fresh chives
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup packaged biscuit mix

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.
 
*Mine lifted out easily using the liner - which makes it a piece of cake to cut/serve!
 
Source: Better Homes and Gardens

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