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Big Flavors from your Small Appliances

Crustless Spinach and Cheese Quiche
Appliance: Slow Cooker - 4 quarts and larger.
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This recipe is part of the Gluten Free Collection
   1 tablespoon butter
   6 eggs, beaten
   3/4 cup half and half
   1/2 teaspoon salt
   1/4 teaspoon pepper
   1 (10 ounce) package chopped spinach, thawed and squeezed mostly dry
   1 1/2 cups shredded cheddar cheese (6 ounces)

Grease the bottom and sides of the crock or inner bowl of your slow cooker with about 1 tablespoon of butter.

In a large bowl, beat together eggs, half and half, salt and pepper only until well combined (over beating will make eggs tough). Stir in spinach and cheese and pour egg mixture into slow cooker. Cover and cook until eggs reach an internal temperature of 165 degrees (F), about 1 1/2 hours on High or 4 hours on Low.

To serve, use a large, non-metal spatula to slice quiche while still inside the slow cooker's crock and lift out the slices, or simply scoop out servings with a non-metal serving spoon.

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