Crustless Vegetable Quiche PRINT
From Family Circle, March 2012
|2||tablespoons all-purpose flour|
|⅛||teaspoon freshly grated nutmeg|
|Freshly ground pepper|
|1||cup whole milk|
|3||cups chopped well-drained cooked broccoli or other vegetables|
|2||tablespoons minced fresh tarragon or basil|
|1||cup grated Gruyere, Emmentaler, Gouda or cheddar cheese (or a mixture)|
|1||cup freshly grated Parmigiano-Reggiano|
1. Generously butter a large slow cooker.
2. Beat eggs together with flour, salt, nutmeg and pepper to taste. Whisk in half-and-half and milk. Stir in broccoli, herbs, Gruyere and 1/2 cup of the Parmigiano-Reggiano.
3. Pour mixture into slow cooker. Sprinkle remaining 1/2 cup Parmigiano-Reggiano over top. Cover and cook on HIGH for 1 1/2 hours or until quiche is just set in the center. Run a knife around edge of quiche, cut into wedges and serve hot.