Slow cooker asparagus and mushroom quiche_pastel de setas y esparragos olla lenta

Slow cooker asparagus and mushroom quiche

Slow cooker asparagus and mushroom quiche, a recipe between a quiche and a frittata. No crust nor heavy creams, so a really healthy recipe for everyday meals.

Easy to make recipe using seasonal vegetables to enjoy it with a nice salad. It is the perfect recipe if you are into batch cooking and you want to have a meal ready upfront as you can make it a few days in advance. Delicious to eat cold or just warm it up for a few seconds in the microwave.

Slow cooker asparagus and mushroom quiche_pastel de setas y esparragos olla lenta
Slow cooker asparagus and mushroom quiche

I find it easier to make it on the slow cooker but you can also make it in the oven so I have both options for you 馃檪

Easy, delicious and using seasonal vegetables.

For more slow cooker recipes check here.

Let’s start!

Slow cooker asparagus and mushroom quiche

Recipe by Enara ParraCourse: Meat, Slow Cooker, VegetablesCuisine: MeanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

2

hours 

30

minutes

Ingredients

  • 150 g mushrooms, sliced

  • 100 g asparagus, trimmed and cut into 3 cm pieces

  • 35 g ham

  • 85 g green onion, chopped

  • 4 eggs

  • 400 g cottage cheese

  • Salt and pepper

  • 录 teaspoon nutmeg

  • 2 spoons olive oil

Directions

  • Heat oil in a medium size pan over medium heat.
  • Add green onions, asparagus, ham, and mushrooms. Cook for 4 minutes.
  • Meanwhile, in a medium-size bowl, whisk together the eggs and the cottage cheese. Add some salt and pepper.
  • When the vegetables are ready add them to the bowl and stir to mix.
  • Get a sheet of baking paper and soak it in water. This way will be easier to place it on the slow cooker or on a round baking tray.
  • Slow cooker version:
  • Place the baking paper on the slow cooker.
  • Pour the mixture into the slow cooker.
  • Cover and cook on high for 2 hours and 30 minutes.
  • Overn version:
  • Preheat the oven to 180潞C.
  • Place the baking paper on a round baking tray or coat with some olive oil.
  • Pour the mixture.
  • Cook for 30-35 minutes.

Notes

  • Once cold store in a closed container in the fridge for up to 4 days.

This post contains affiliate links.

Leave a Comment

Your email address will not be published.

*