Slow Cooker Quiche

Kate Jepsen

My 2 year old, Prescott, loves to crack eggs and is surprisingly good at it - so this is one of his favorite recipes to help make because he gets to be extra helpful with so many eggs!

• 2 roll-out pie crusts (store bought or homemade)
• 9 large eggs
• 1 ¼ cups heavy cream
• ½ tsp. ground mustard
• ½ tsp. salt
• Ground black pepper to taste
• 1 garlic clove, minced
• 1 cup chopped ham or cooked bacon
• ½ cup chopped onion
• 3 cups chopped vegetables (broccoli, spinach, peppers, mushrooms, tomatoes, etc)
• 2 cups shredded cheese of choice

• Parchment paper
• Paper towels
• 6 quart oval slow cooker

1. Place parchment paper in bottom and up sides of slow cooker (This is to help remove the quiche for easier serving and presentation.  It will still work without it.)
2. Press the crusts into the bottom of the slow cooker, overlapping and making sure they go up about 2 or 3 inches on the sides.
3. In a large mixing bowl, whisk the eggs, cream, ground mustard and salt together until smooth and frothy.  Whisk in ground black pepper and garlic.
4. Stir the ham, onions and vegetables, and cheese into the egg mixture.
5. Pour the mixture in to the prepared crust.
6. Place a long piece of paper towel over the slow cooker and cover with the lid.  Pull the edges of the paper towel tight so it doesn’t sag. (The paper towel will absorb condensation.)
7. Cook on high about 3 hours (start to check for brown edges and set center at 2 hours.)
8. Lift out entire quiche by parchment paper, if using, and let cool 10 minutes.
9. Cut and serve.