Slow Cooker Bacon and Cheese 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.
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Ingredients
- 1 box refrigerated pie crusts
- 2 Cups shredded Monterrey Jack cheese
- 1 Cup cooked bacon
- 6 eggs
- 1 Cup milk
- 1/4 Teaspoon salt
- 1/4 Teaspoon freshly ground pepper
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.
Pour whisked eggs and bacon over the mixture. Top with cheese and seasonings.
Cook on low for 2 and 1/2 hours.