Slow Cooker Mexican Style Quiche
By LynnWelch
Lauren Gordon, a Philadelphia native, graduated from Temple University's School of Communications and Theater in 2010 with a focus in Magazine Journalism.
Immediately after graduation, Lauren became the Assistant Editor of Philadelphia RowHome Magazine and since has done a multitude of freelance work for local publications.
Though writing is her first passion, food is a close second. In her time spent as an active journalist, she has done a lot of coverage on the local foodie culture. It is likely that you'll find her in her Brooklyn apartment baking or on her couch binge watching Netflix while she crafts.
- 1
Ingredients
- 4 green onions, chopped
- Refrigerated pie crust
- 6 eggs, wisked
- 1 cup salsa
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon chili poweder
- 2 cups shredded cheddar cheese
- 1 cup cooked cannelloni beans
- 1 refrigerated pie crust
Preparation
Step 1
Spray 5- to 6-quart oval slow cooker with cooking spray.Press pie crust halves in bottom and 2 inches up side of slow cooker, overlapping seams by 1/4 inch.
Cook for 1 hour and 30 minutes on High.
Spread mixed onions and beans evenly along the bottom of the crust, and layer on the salsa.
Pour whisked eggs over the mixture. Top with cheese and chili powder.
Cook on low for 2 and 1/2 hours.