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PREPARATION
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1.
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Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner.
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2.
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Generously coat liner with cooking spray.
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3.
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Press spinach with paper towels to remove as much liquid as possible; set aside.
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4.
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In a large skillet heat oil over medium heat.
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5.
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Add mushrooms and sweet pepper; cook until tender, stirring occasionally.
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6.
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Stir in spinach, cheese, and biscuit mix.
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7.
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In a medium bowl combine egg product, milk, chives, salt, and black pepper.
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8.
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Stir into spinach mixture in skillet.
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9.
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Pour mixture into the prepared cooker.
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10.
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Cover and cook on low-heat setting for 1 3/4 to 2 3/4 hours or until a knife inserted in the center comes out clean, rotating the crockery liner 180 degrees halfway through the cooking time.
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11.
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Turn off cooker.
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12.
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If possible, remove crockery liner from cooker.
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13.
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Cool, uncovered, for 15 minutes.
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14.
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Top crockery liner with a cutting board.
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15.
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Holding the cutting board in place, invert to unmold quiche onto the cutting board.
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16.
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Remove the crockery liner and disposable slow cooker liner.
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17.
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Invert quiche again onto a serving platter; cut into slices.
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18.
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If desired, serve with salsa.
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