A fluffy breakfast quiche doesn’t have to bake in the oven to perfection; your slow cooker can easily pull off this puffed savory pastry in a few hours!
- 1 box refrigerated pie crusts
- 2 Cups shredded Monterrey Jack cheese
- 1 Cup cooked bacon
- 6 eggs
- 1 Cup milk
- 1/4 Teaspoon salt
- 1/4 Teaspoon freshly ground pepper
Spray 5- to 6-quart oval slow cooker with cooking spray.Press pie crust halves in bottom and 2 inches up side of slow cooker, overlapping seams by 1/4 inch.
Cook for 1 hour and 30 minutes on High.
Pour whisked eggs and bacone over the mixture. Top with cheese and seasonings.
Cook on low for 2 and 1/2 hours.