8. Recipe of the Month

Crustless Spinach and Mushroom Quiche


  • Disposable slow cooker liner
  • Nonstick cooking spray
  • 1/2 cup low fat packaged biscuit mix
  • 2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
  • 1 tablespoon snipped fresh chives or 1 teaspoon dried chives
  • Chopped spinach, thawed and squeezed dry
  • 1 tablespoon olive oil
  • 1/2 cup chopped red or orange bell pepper (1 small)
  • 3/4 cup shredded Swiss cheese (3 ounces)
  • 2 cups lowfat milk
  • 1 tablespoon chopped spring onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Salsa (optional)
  • 2 cups coarsely chopped mushrooms

How to Make It

    1. Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner. Generously coat liner with cooking spray. Press spinach with paper towels to remove as much liquid as possible; set aside.
    2. In a large skillet heat oil over medium heat. Add mushrooms and bell pepper; cook until tender, stirring occasionally. Stir in spinach, cheese, and biscuit mix.
    3. In a medium bowl combine egg product, milk, spring onion, salt, and black pepper. Stir into spinach mixture in skillet. Pour mixture into the prepared cooker.
    4. Cover and cook on low-heat setting for 1 3/4 to 2 3/4 hours or until a knife inserted in the center comes out clean, rotating the crockery liner 180 degrees halfway through the cooking time. Turn off cooker. If possible, remove crockery liner from cooker. Cool, uncovered, for 15 minutes.
    5.Top crockery liner with a cutting board. Holding the cutting board in place, invert to unmold quiche onto the cutting board. Remove the crockery liner and disposable slow cooker liner. Invert quiche again onto a serving platter; cut into slices. If desired, serve with salsa.

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