A classic quiche Lorraine has long been one of my favorite dishes. You can make a good crustless, meatless in the slow cooker, drawing upon that gentle heat. I like to use a smoked salt to supply the smoky flavor that would ordinarily give. Serve with a crispy green salad.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
In a large sauté pan, heat the oil and sauté the onion until wilted and starting to brown, 5 to 7 minutes. Add the mushrooms and continue to sauté until both the onion and the mushrooms are golden brown, 5 to 7 minutes more. Add the smoked salt and pepper to taste.
Step 2
Spread the bread crumbs evenly over the bottom of the slow cooker insert. Using a slotted spoon so any excess moisture can drain off, carefully spread the sautéed mushrooms and onion on top of the bread crumbs, being careful not to displace the layer of bread crumbs. Spread the cheese in a single layer on top of the mushrooms and onions.
Step 3
In a blender or food processor, combine the eggs, a dash of salt, the sour cream, and the nutmeg until thoroughly blended.
Step 4
Gently pour the egg mixture over the contents of the slow cooker insert. Cover and cook on low for 2 to 3 hours, or until the center still jiggles slightly but is just about set. (Always stop the cooking before the quiche is completely set. If you wait until the top is set, the quiche is likely to be dry and overcooked.)
Step 5
Serve by carefully spooning a generous portion of the quiche out of the slow cooker insert and onto plates or shallow bowls.
Variation
Step 6
For a nontraditional “americanized” crust, try spreading a cup or two of grated potatoes evenly over the bottom of a well-oiled or buttered slow cooker insert, then proceeding with the recipe above.
Suggested Beverage
Step 7
An Alsatian Pinot Gris or other nice light, dry white wine would be nice. I think I’d just as well enjoy a sparkling wine, Prosecco, or champagne, too.
