Crustless Spinach-and-Mushroom Quiche

By á-174535

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 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

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from bhg.com

Preparation

Step 1

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.