Crustless Vegetable Quiche
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Servings: 8 servings
- Course: Breakfast
This simple and versatile dish is perfect for a brunch or a light dinner. Plus, you can mix your ingredients in advance and refrigerate in your lined slow cooker so the quiche is ready to cook as soon as you are.
Reynolds Kitchens tip
Whether you’re serving the perfect brunch or a light dinner, this Crustless Vegetable Quiche is simple and versatile. Using a Slow Cooker Liner ahead of time will save you time in the kitchen with no cleanup!
- 8 large eggs
- 2 cups chopped arugula
- 1 1/2 cups crumbled feta cheese
- 1 cup milk
- 1 cup flour
- 3/4 cup chopped roasted red bell peppers
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon finely minced garlic
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon pepper (optional)
LINE your 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
WHISK together eggs, milk, flour and baking powder in a large bowl. Add arugula, feta cheese, peppers, tomatoes, basil, garlic and pepper, if desired. Season with salt and pepper.
POUR mixture into lined slow cooker.
PLACE lid on slow cooker and cook on high for 3 to 4 hours or low for 5 to 6 hours. Quiche is done when center reaches 160°F, is set and edges are golden brown.