Crockpot Quiche

Need a breakfast recipe that’s easy to make, but impressive enough to serve guests? This crockpot quiche is it. Serve it when you have house guests or you’re hosting a brunch. And make it your go-to breakfast for busy holiday mornings. Here’s the recipe.

Crockpot Quiche Recipe

Prep Time:

10 minutes

Ingredients:

For a Round Crockpot (with a diameter around 9-inches)
1 Pie crust (store-bought or homemade)
3 large eggs
1-1/4 cup heavy cream (or half and half)
1 cup shredded cheese
2 cups toppings (ham, sausage, onions, peppers, etc.)

For an Oval Crockpot
2 pie crusts
5 large eggs
2 cups heavy cream (or half and half)
1-2/3 cup shredded cheese
3-1/3 cups toppings

What You Do:

Beat the eggs.

Mix in the cream/half and half, shredded cheese and toppings. I used cheddar cheese, one cup of chopped ham, 1/2 cup red bell pepper and 1/2 cup onion.

Line your crockpot with parchment paper. This will allow you to lift the quiche out when it’s done. I buy my parchment paper at Dollar Tree. The $1 they charge sure beats the $4 you’ll pay for it at the grocery store.

Note: The parchment is optional. If you don’t care about being able to lift the quiche out, you can skip it.

Lay the pie crust in the crockpot. Try to place it evenly.

If you’re using an oval crockpot, lay a piece of parchment paper on the counter. Then, place your two pie crusts on top of it, so that they overlap in the center. Pinch the seam shut to join them.

Then, shape your pie crust to the crockpot.

Pour the quiche filling into the pie crust.

Trim off the excess crust. I recommend leaving about 1/2 inch of crust sticking up past the filling, since the filling will expand some as it cooks.

If you’re using an oval crockpot, you’ll have quite a bit of excess crust to trim off. Roll it into a ball; wrap it; and stick it in the freezer, so you can use it for another baking project. It’s enough for a couple small tarts or hand pies.

Finish by draping a towel over the crockpot. This will help to absorb any excess moisture, so your quiche doesn’t come out soggy. Then, stick the lid on, and cook your quiche on low for 2-3 hours. It takes three hours in my older crockpots. Newer crockpots cook hotter, so you’ll probably find that the quiche is ready sooner, if you’re using one. Just make a note of how long it takes the first time you make this recipe, so you’ll know what to expect the next time.

This quiche can also be cooked on high. 1 hour 45 minutes was perfect in my older crockpots.

Your quiche is done when the crust and edges have browned, and the center has set. Use the parchment paper to lift it out. It helps to have a second pair of hands when you’re lifting a big, oval quiche.

If you want to remove the parchment for a prettier presentation. Just use two plates to flip the quiche. If you have time, allow the quiche to cool a bit before you flip it and serve it. This will help it to firm up more, so it isn’t as fragile.

You should be able to get 8-10 slices out of the round, 9-inch quiche, and maybe 12-14 out of the oval quiche.

Here’s one that I made without parchment, if you’re curious about how that turns out. See how nicely the crust browns up? It’s amazing what you can do with a crockpot.

And here’s what the oval quiche looks like when it’s done.

If you want to make these ahead of when you plan to use them, you can definitely do that. Just wrap them, and stick them in the fridge. Then, reheat them in the morning.

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