Bacon and Broccoli Crustless Quiche
This recipe requires a heatproof 1½- to 2-quart casserole dish that can rest on the cooking rack in your slow cooker.
INGREDIENTS | SERVES 6
- Nonstick spray
- 2 cups frozen broccoli cuts, thawed
- 8 ounces (2 cups) Colby cheese, grated
- 6 slices bacon, cooked
- 4 large eggs
- 2 cups whole milk
- Salt and freshly ground black pepper, to taste
- ½ teaspoon Dijon mustard
- 1 tablespoon mayonnaise
Treat the casserole dish with nonstick spray. Arrange the broccoli cuts over the bottom of the dish, and top them with the grated cheese. Cut the bacon into pieces and sprinkle them evenly over the top of the cheese.
Add the eggs to a bowl or large measuring cup. Lightly beat the eggs and then stir in the milk, salt, pepper, mustard, and mayonnaise. Pour over the broccoli mixture in the casserole dish.
Place the casserole dish onto the cooking rack in the slow cooker. Pour water into the slow cooker so that it comes up and over the cooking rack and about an inch up the sides of the casserole dish. Cover and cook on low for 4 hours.
Turn off the slow cooker. Uncover and allow to cool enough to let you lift the casserole dish out of the cooker. Cut the crustless quiche into six wedges. Serve warm or at room temperature.