Ingredients: |
Ingredients: Disposable slow cooker liner
Nonstick cooking spray
1 10 ounce package frozen chopped spinach, thawed and well-drained
4 slices turkey bacon
1 tablespoon olive oil
2 cups coarsely chopped portobello mushrooms
½ cup chopped sweet red pepper (1 small)
1 cup shredded Gruyère or Swiss cheese (4 ounces)
8 eggs, or 2 cups refrigerated or frozen egg product
2 cups reduced-fat milk
1 tablespoon snipped fresh chives or 1 teaspoon dried chives
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup reduced-fat biscuit mix
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Directions: |
Directions:Step 1
Line a 3 1/2- or 4-quart slow cooker with disposable liner. Lightly coat liner with cooking spray. Press spinach with clean paper towels to remove as much liquid as possible; set aside.
Step 2
In a medium skillet cook bacon until crisp; drain and crumble bacon. Set aside. Discard drippings. In the same skillet heat oil over medium heat. Add mushrooms and sweet pepper; cook and stir until tender. Stir in spinach and cheese.
Step 3
In a medium bowl combine eggs, milk, chives, salt, and black pepper. Stir into spinach mixture in skillet. Gently fold in biscuit mix. Pour mixture into prepared slow cooker. Sprinkle with bacon.
Step 4
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 to 3 hours or until a knife inserted into center comes out clean. Turn off slow cooker. If possible, remove crockery liner from cooker. Cool for 15 to 30 minutes.
Step 5
To serve, carefully lift disposable liner from cooker onto a cutting board. Remove quiche from disposable liner and slice to serve. |
This recipe for Crustless Spinach and Mushroom Quiche (skinny slow cooker) is from