Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche
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  1. Disposable slow cooker liner
  2. Nonstick cooking spray
  3. 1 10 ounce package frozen chopped spinach, thawed and well drained
  4. 4 slices bacon
  5. 1 tablespoon olive oil
  6. 2 cups coarsely chopped portobello mushrooms
  7. 1/2 cup chopped red sweet pepper (1 small)
  8. 1 1/2 cups shredded Gruyere cheese or Swiss cheese (6 ounces)
  9. 8 eggs
  10. 2 cups half-and-half or whole milk
  11. 2 tablespoons snipped fresh chives
  12. 1/2 teaspoon salt
  13. 1/4 teaspoon ground black pepper
  14. 1/2 cup packaged biscuit mix
  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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.