Crustless Spinach & Mushroom Quiche
Almost every home cook has a quiche disaster story. Soggy vegetables, runny eggs, a crust that doesn’t flake, a center that collapses like a sinkhole – these are just a few of the things that can ruin a homemade quiche. Still, you don’t need to be a professional chef to perfect this elegant and savory breakfast treat. Let your slow cooker do the work for you. Plus, if you want to turn this into a vegetarian recipe, simply skip the bacon. (Image via Better Homes & Gardens)


  • 10oz package

    Frozen Spinachthawed, drained and chopped

  • 4

    Strips of Bacon

  • 1tbsp

    Extra-Virgin Olive Oil

  • 2cups

    Portobello Mushroomcoarsely chopped

  • 1/2cup

    Red Pepperchopped

  • 1 1/2cups

    Shredded Gruyere or Swiss Cheese

  • 8


  • 2cups

    Whole Milk

  • 2tbsps


  • 1/2tsp


  • 1/2tsp


  • 1/2cup

    Biscuit Mix

  • Cooking Spray

  • Disposable Slow Cooker Liner
  1. Line slow cooker with disposable slow cooker liner, and then coat liner with nonstick cooking spray.
  2. Cook bacon in a medium skillet. Drain, crumble and set aside. In the same skillet, add mushrooms, red pepper and cook until tender. Stir in spinach and cheese.
  3. In a large bowl, combine eggs, half-and-half, chives, salt and pepper. Stir egg mixture into spinach and cheese mixture in skillet. Gently fold in biscuit mix.
  4. Pour quiche mixture into slow cooker and sprinkle with bacon. Cover and cook for 2 to 2-1/2 hours on high heat or 4 to 5 hours on low heat. The quiche is done when a knife inserted into the center comes out clean.
  5. Cool for 30 minutes before serving. If possible, remove the slow cooker liner before serving.