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Crustless Spinach & Mushroom Quiche (3-15-2016)

Mom's Tips

March 15th, 2016 by Jim Field

  • Disposable slow cooker liner
  • Non-stick cooking spray
  • 1 (10 oz) package frozen chopped spinach, thawed and drained
  • 2 cups coarsely chopped fresh potobello mushrooms
  • 1/2 cup chopped orange sweet pepper (1 small)
  • 1 tablespoon olive oil
  • 3/4 cup shredded Swiss cheese
  • 2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
  • 2 cups low fat milk
  • 1 tablespoon snipped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low fat packaged biscuit mix
  • salsa (optional)
  1. Line a 3.5 or 4 quart slow cooker with a disposable slow cooker liner.  Coat liner with cooking spray.  Press spinach with paper towels to remove liquid.
  2. In skillet cook mushrooms and sweet pepper in hot oil until tender, stirring occasionally.  Stir in spinach and cheese.
  3. In a medium bowl combine egg product,  milk, chives, salt and pepper.  Stir into mixture in skillet.  Gently fold in biscuit mix; pour into prepared cooker.
  4. Cover; cook on low heat setting for 1 3/4 to 2 3/4 hours or until a knife inserted in center comes out clean, rotating crockery liner 180 degrees halfway through cooking if possible.  Turn off cooker.  If possible, remove crockery liner.  Cool, uncovered, for 15 minutes.  Carefully lift disposable liner from cooker.  Transfer quiche to a cutting board; cut into slices.  If deired, serve with salsa.