I decided a few years ago that I wasn’t going to cook the day after Thanksgiving.
I mean, I spend all that time Thanksgiving Day slaving in the kitchen, and the meal takes longer to clean up than it does to be devoured.
Don’t get me wrong; I love Thanksgiving. I love cooking. I love being with family and friends, and I’m so thankful for everything I have. However, I’m still tired from the effort.
I’m not one of those people who shops the day after Thanksgiving. In fact, I always have to work that day, so it’s either eat leftovers Friday night or prepare something fun for a Friday night, post-feast bliss.
This slow cooker quiche is the perfect solution for dinner after a long day of shopping or working. It’s also good reheated (briefly) for breakfast on Saturday morning.
Slow Cooker Bacon Cheese Quiche
1 cup heavy cream
8 oz shredded sharp cheddar cheese
1/2 tsp black pepper
2 Tbs hot sauce
10 pieces bacon
2 cups fresh baby spinach
1 cup onions, chopped
Grease the slow cooker with the butter. Turn the slow cooker on low setting, and leave the remaining butter in the bottom. It will melt while you are preparing the other ingredients.
Cook the bacon.
Cut the stems off of the spinach, and tear the spinach into about 1/2-inch pieces.
Beat the eggs in a large bowl. Whisk in the cream, cheese, pepper, hot sauce, spinach and onions.
Pour the mixture into the slow cooker.
Tear the bacon into approximately 1/2-inch pieces and top the mixture with bacon.
Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 2 1/2 hours. The quiche is ready to eat when it is firm to the touch.
Nutritional Information: Calories Per Serving: 543, Calories from Fat: 399, Fat: 44 g, Trans Fat: 0 g (21 g Saturated Fat), Cholesterol: 385 mg, Sodium: 1239 mg, Potassium: 423 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 2 g, Protein: 31 g.