Slow Cooker Easy Breakfast Quiche Recipe
Easy Quiche Recipe with chicken and Cheese Cooked Slowly! Packed with vegetables, this ham and cheese quiche is easy to prepare in a slow cooker.
- Two pie crusts, either homemade or from the store
- Nine big eggs
- One and a quarter cups heavy cream
- Eight ounces of smoked mozzarella cheese, shredded
- 3/4 cup tiny broccoli florets and
- 1 cup of chicken
- Diced red bell pepper, half a cup
- half a cup of finely chopped onion
- one minced garlic clove
- half a teaspoon of mustard powder
- Chop the chicken and all vegetables. After that, put the onions, bell peppers, and garlic in a small, nonstick skillet and cook for three to five minutes on medium heat, or until tender. Take off the heat
- In the interim, lay out an 18-inch parchment paper rectangle on the counter. Arrange the two pie crusts that have been rolled out so that they overlap in the middle, making a single, long piece of crust that is between 17 and 18 inches long.
- Place the overlapped part into a big oval 6-quart slow cooker and press to seal. Press the extra crust against the edges of the slow cooker and gently press the crust into the creases.
- Make sure the crust extends 2 to 3 inches up the sides when you crimp the edges.
- Beat the eggs, cream, powdered mustard, and 1/2 teaspoon salt together in a large mixing bowl until the mixture is smooth and foamy. Add black pepper to taste and whisk.
- Then incorporate the cheese, chicken, and all the vegetables into the egg mixture. Fill the prepared crust with the ingredients.
- To ensure they are firmly in place, press the crust’s sides up against the crock one more. After that, cover the slow cooker with the lid and lay a large piece of paper towel over it. To keep the paper towel from sagging, pull its edges tightly. (The paper towel is designed to absorb moisture.) Set the slow cooker on high for three to four hours, or until the quiche is set in the middle and the crust is browned around the edges.
- Raise the whole quiche up out of The slow cooker by the parchment paper’s edges. After ten minutes of cooling, slice and serve.