As I'm sitting here watching the snow fall, I figured this recipe, contributed by frequent visitor to Terry's Place, Karen C, might make a tasty dinner. (Although, as I'm typing this, it's Sunday afternoon, and we usually go out to our local pub for dinner. But if Karen says it's good, I'm sure it is.) Thanks, Karen!
Karen says: Feel free to improvise with whatever vegetables you have on hand. Try asparagus, mushrooms, peppers, onions or a mixture. You will need about 3 cups of cooked vegetables.
6 large eggs
2 tablespoons all-purpose flour
½ teaspoon salt
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper
1 cup half-and-half
1 cup whole milk
3 cups chopped well-drained cooked broccoli or other vegetables
2 tablespoons minced fresh tarragon or basil
1 cup grated Gruyere, Emmentaler, Gouda or cheddar cheese (or a mixture)
1 cup freshly grated Parmigiano-Reggiano
1. Generously butter a large slow cooker. (I used a cooking spray.)
2. Beat eggs together with flour, salt, nutmeg, and pepper to taste. Whisk in half-and-half and milk. Stir in broccoli, herbs, Gruyere and ½ cup of the Parmigiano-Reggiano.
3. Pour mixture into slow cooker. Sprinkle remaining ½ cup Parmigiano-Reggiano over top. Cover and cook on HIGH for 1 ½ hours or until quiche is just set in the center. Run a knife around edge of quiche, cut into wedges and serve hot.
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