MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crustless Cheddar Quiche w/Summer Veggies
Categories: Cheese, Vegetables, Dairy, Breads, Herbs
Yield: 6 Servings

Cooking spray
8 oz Tiny new red-skinned or
- golden potatoes; in 1/2"
- pieces
2 tb Olive oil
1 md Yellow summer squash; in
1/2 " pieces
3/4 c Chopped red sweet pepper
1/2 c Sliced green onions
6 lg Eggs; lightly beaten
1 1/2 c Milk
2 tb Snipped fresh Italian
- (flat-leaf) parsley
1/2 ts Salt
1/2 ts Ground black pepper
1 1/2 c Shredded cheddar cheese
3/4 c Panko

Line a 3 1/2 or 4 quart slow cooker with a disposable slow
cooker liner. Lightly coat liner with cooking spray; set
cooker aside.

In a large skillet cook potatoes in hot oil over medium
heat for 8 to 10 minutes or until lightly browned and
almost tender, stirring occasionally. Add squash; cook for
4 minutes, stirring occasionally. Stir in sweet pepper;
cook for 2 minutes more. Remove from heat; stir in green
onions.

In a large bowl combine eggs, milk, parsley, salt, and
black pepper. Stir in cooked vegetables, 1 cup of the
cheese, and the panko. Pour mixture into the prepared
cooker. Sprinkle with the remaining 1/2 cup cheese.

Cover and cook on low-heat setting about 3 hours or until
a knife inserted in the center comes out clean. Turn off
cooker. If possible, remove disposable liner from cooker.
Cool for 15 to 30 minutes before serving.

Makes: 6 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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