Monday, December 3, 2018

# breakfast # cooking

Crockpot Monday: Spinach and Feta Quiche

Holy's December already. Where the heck has this year gone? Have you started your shopping or are you a last minute shopper? Me? I'm trying really hard this year to get all the shopping done and then doing a marathon wrapping session after a delicious breakfast.

Spinach and Feta Quiche:
6 ounce bag of baby spinach
1/2 onion, minced
3 eggs
1/2 cup flour
1/2 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 of a 4oz block of feta
1 1/3 cup of milk


Butter or spray your crockpot insert. In a separate bowl, mix the milk, egg, flour, and cayenne. Add the onion and spinach to the bowl, and stir until all of the spinach leaves have a bit of the mixture on them. Pour into the crock, and shove down the spinach leaves with a wooden spoon.

Crumble the 1/2 block of feta over the top.

Cover and cook on low for about 6 hours, or on high for about 4. This is done when the edges are brown, and start to pull away from the sides of the crock. Check with a knife to make sure the eggs are fully cooked.

Unplug and let stand for 15 minutes before cutting.

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