|Still tasted good.|
That brunch I had included a main course, and I thought a quiche would do it nicely. I have the cookbook The French Slow Cooker, which is a good guide for people who want to use their slow cookers to make homestyle French food (not the fancy dishes you would get in a restaurant, but what you'd get from a good home cook in France). Think cassoulet and leek and potato soup, not escargot.
So. I made the quiche, and I used the very best ingredients. Here is what I did.
6 large eggs
2 tbsp flour
1/2 tsp salt
1/8 tsp nutmeg
Freshly ground pepper
1 cup half-and-half
1 up whole milk
3 cups chopped, cooked, well-drained vegetables (I used spinach and mushrooms)
2 tablespoons minced fresh tarragon or basil (I didn't have fresh so I used ground thyme instead)
1 cut grated Gruyere, Emmental, Gouda, or cheddar chese
1 cup freshly grated Parmigiano-Reggiano
Butter the slow cooker insert.
Beat the eggs with the flour, salt, nutmeg and pepper to taste. If you follow the recipe, this is when you whish in the half-and-half and milk. If you are ME, completely forget to do this. Stir in the broccoli, herbs, Gruyere, and 1/2 cup of the Parmesan. Pour mixture into slow cooker. Sprinkle the remaining 1/2 cup Parmesan on top. Cover and cook on high for 1 1/2 hours, or until the quiche is just set in the center. Run a knife around the edge of the quiche, cut into wedges, and serve hot.
After you eat it, realize you totally forgot to add the milk and half-and-half. Remind your guests that the good news is that the quiche is actually much lower in fat this way.
(It was still good.)