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.

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

Details

Servings 1
Adapted from thedailymeal.com

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.