Quiche in the Slow Cooker

Ingredients:

  • 1 dozen eggs (this freezes wonderfully so I make a full dozen!)
  • 1 cup almond milk
  • 1 cup Bisquick
  • 16 0z. spinach
  • Optional: Baker’s Joy or equivalent cooking spray

Directions:

  1. Whisk eggs until thoroughly beaten.
  2. While still whisking slowly add milk then Bisquick until completely incorporated.
  3. Add spinach (if it’s still frozen, break apart before adding).
  4. -Optional- This recipe tends to stick to the cooker so a release agent here is helpful.  If you use one, apply it to your cooker now.
  5. Pour entire mixture into slow cooker.
  6. Set your cooker to high for 3 hours.
  7. Your quiche is done when it starts to pull away from the sides of the cooker and/or a toothpick inserted in the middle comes back dry.
  8. Serve with a dollop of sour cream and sprinkled with garlic powder.

This was the most moist quiche I’ve ever had and I plan on expanding on this recipe in the future.

Creamed Spinach

This is one of those dishes of mine that I’ve been making for years and don’t measure any ingredients.  So you’ll have to tinker a bit to make it work but trust me, it will!  Also, I make this in a large batch because it freezes so well.

Ingredients:

  • 16 oz. bag of frozen spinach
  • 8 oz. cream cheese
  • 2 Tablespoons butter/margarine
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon celery salt

Directions:

  1. In a microwaveable dish, combine all ingredients and mix until thoroughly incorporated.
  2. Slowly heat the mixture, stirring after every two minutes (or less if spinach is thawed).
  3. Don’t over cook as this tends to go from creamy to soup in moments.  Heat till desired temperature and serve.