Slow Cooker Quiche
Ingredients
- 2 pie crusts
- 7 eggs
- 1 cup milk or heavy cream
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup onion, diced
- 2 TBSP fresh parsley, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 4 slices bacon, cooked and crumbled
- 8 ounces cheddar cheese, shredded
Instructions
- In a large bowl, combine the eggs and milk. Whisk until smooth. Stir in the bell peppers, onion, bacon, parsley, cheese, salt, and pepper.
- Line the slow cooker with a large piece of parchment paper. Place the pie crusts in the parchment, pressing high up the sides.
- Pour the egg mixture in the crusts, making sure to not pour over the pie crusts.
- Cook on high 2 1/2 hours, or until no longer jiggly in the center and temperature reaches 165 degrees.
- Lift by the parchment to get the quiche out of the slow cooker. Allow to cool for 10 minutes before cutting.