Description
A delightful Slow Cooker Veggie Quiche that combines rich flavors and a fluffy texture, perfect for brunch or dinner.
Ingredients
Scale
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- 1 small onion, finely chopped
- 2 cups fresh spinach, chopped
- 1 pre-made pie crust (store-bought or homemade)
- Salt – to taste
- Pepper – to taste
- Olive oil – 1 tablespoon (for sautéing)
Instructions
- Grease the inside of your slow cooker with cooking spray or olive oil.
- In a skillet over medium heat, add olive oil and sauté diced onion and bell pepper for 3-4 minutes. Add zucchini and spinach, cooking for an additional 2-3 minutes. Season with salt and pepper.
- In a large mixing bowl, whisk together eggs and milk. Stir in shredded cheese and season with salt and pepper.
- Add the sautéed vegetables to the egg mixture and stir gently to combine.
- Place the pie crust into the bottom of the slow cooker, pressing it down gently.
- Pour the vegetable and egg mixture over the pie crust, spreading it evenly. Cover and cook on low for 4-6 hours, or until set and lightly golden.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat slices in the microwave or oven until warmed through.
- For longer storage, freeze the quiche for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Brunch
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Slow Cooker, Veggie Quiche, Brunch, Easy Recipe