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 ­čÖé

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

  • ┬╝ 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┬║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.

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