Crockpot Quiche
When I'm craving a cozy and effortless weekend breakfast or brunch, this crockpot quiche always hits the spot! It's ridiculously easy to make and loaded with ham, tons of veggies and cheesy goodness, cooked in a perfectly flaky crust. There's just a bit of prep, then toss everything together in your slow cooker and let the magic happen!
Servings: 10 pieces
Calories: 408kcal
Ingredients
- 2 roll-out pie crusts store-bought or homemade
- 9 large eggs
- 1 1/4 cups heavy cream
- 8 ounces shredded smoked mozzarella cheese
- 1 cup chopped smoked ham
- 3/4 cup small broccoli florets
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 clove garlic minced
- 1/2 teaspoon ground mustard
Instructions
- Chop all veggies and ham. Then place the onions, bell peppers, and garlic in a small nonstick skillet and sear over medium to soften, 3-5 minutes. Remove from heat.
- Meanwhile, place an 18-inch piece of parchment paper on the countertop. Place the two rolled-out pie crusts on the parchment, overlapping in the center, to create one long piece of crust, about 17- to 18-inches long. Press the overlapped portion together, then move into a large 6-quart oval slow cooker. Gently fit the crust down into the creases of the slow cooker, and press the excess crust against the sides. Crimp the edges, making sure the crust goes 2 1/2 to 3 inches up the sides.
- In a large mixing bowl, whisk the eggs, cream, ground mustard, and 1/2 teaspoon salt together until smooth and frothy. Whisk in black pepper to taste. Then stir all the veggies, ham and cheese into the egg mixture. Pour the mixture into the prepared crust.
- Press the sides of the crust against the crock again to make sure they are secure. Then place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel edges tight so it doesn't sag. (The paper towel with absorb condensation.) Turn the slow cooker on high for 3-4 hours, until the edges of the crust are brown and the center of the quiche is set. Lift the entire quiche out of the slow cooker by the edges of the parchment paper. Cool for 10 minutes, then cut and serve.
Notes
You can store your leftovers in the refrigerator for up to 4 days when stored properly. Make sure to let it cool completely before wrapping well with plastic wrap and then aluminum foil to keep as much moisture out as possible.
Reheat in the oven at 250 degrees F for about 20 minutes or until just warm enough. You can also serve it cold.
Nutrition
Serving: 1g | Calories: 408kcal | Carbohydrates: 20g | Protein: 16g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 214mg | Sodium: 558mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1080IU | Vitamin C: 16.5mg | Calcium: 169mg | Iron: 2mg