Subj : BH&G 2179
To   : ALL
From : DAVE DRUM
Date : Mon Mar 22 2021 10:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crustless Spinach-And-Mushroom Quiche
 Categories: Pork, Greens, Cheese, Dairy, Breads
      Yield: 6 Servings
 
           Disposable slow cooker
           - liner
           Cooking spray
     10 oz Pkg chopped spinach; thawed,
           - well drained
      4 sl Bacon
      1 tb Olive oil
      2 c  Coarse chopped portobello
           - mushrooms
    1/2 c  Chopped red bell pepper
  1 1/2 c  Shredded Gruyere or
           - Emmenthaler cheese
      8 lg Eggs
      2 c  Half & half or whole milk
      2 tb Snipped fresh chives
    1/2 ts Salt
    1/4 ts Ground black pepper
    1/2 c  Packaged biscuit mix
 
  Line a 3 1/2 or 4 quart slow cooker with disposable slow
  cooker liner; coat liner with cooking spray. Using clean
  paper towels, press spinach to remove as much liquid as
  possible; set aside.
  
  In a medium skillet cook bacon until crisp; drain,
  crumble, and set aside. Discard drippings. In same skillet
  heat oil over medium heat. Add mushrooms and sweet pepper;
  cook and stir until tender. Stir in spinach and cheese.
  
  In a medium bowl combine eggs, half-and-half, chives,
  salt, and black pepper. Stir egg mixture into spinach
  mixture in skillet. Gently fold in biscuit mix. Pour egg
  mixture into prepared slow cooker. Sprinkle with bacon.
  
  Cover and cook on low-heat setting for 4 to 5 hours or on
  high-heat setting for 2 to 2 1/2 hours or until a knife
  inserted into the center comes out clean. Turn off cooker.
  If possible, remove crockery liner from cooker. Cool for
  15 to 30 minutes before serving.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Tis an ill cook that cannot lick his own fingers." -- William Shakespeare
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