Slow Cooker Spinach Quiche

Slow Cooker Spinach Quiche


10 oz package frozen chopped spinach, thawed and well drained
1 Tbsp butter
2 cups baby bella mushrooms, washed and chopped
1 medium red bell pepper
1 1/2 cups shredded cheddar cheese
8 eggs
1 cup sour cream
2 tablespoons snipped fresh chives
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup almond four
1/4 tsp baking soda


Lightly grease slow cooker with butter or animal fat
Gently squeeze as much water out of the spinach and lay on a paper towel to drain
Heat 1 Tbsp butter over medium heat, and saute pepper and mushrooms together until fragrant, about 4 minutes
Mix together eggs, sour cream, salt, and pepper in a large bowl. Add grated cheese and chives and mix to combine
In a small bowl, combine almond flour and baking soda. Fold into the egg mixture
Add the vegetables in the eggs mixture and pour into the slow cooker
Cook on high for 2 1/2 hours or low for 4-5

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