This easy brunch dish literally cooks itself. In this recipe we’ve taken classic Florentine flavors – eggs, cheese and spinach, and combined them into a great family-friendly crustless quiche that’s sure to please. This recipe can be made the night ahead and popped into the crockpot about 2-4 hours before serving.
1 lb small button mushrooms (we used baby bellas), cut into halves and quarters
1 lb spinach, rinsed, drained, and chopped
1 c diced red pepper
1/4 c ( about .75 oz or 28g) Better Batter Gluten Free Flour
1 lb block feta (we used sheep’s milk feta for this)
salt and pepper to taste
1/2 c each grated Gruyere and Parmesan cheeses
Grease a 6 quart slow cooker. Mix together mushrooms, fresh spinach, red pepper, and Better Batter Gluten Free Flour. Place in the greased slow cooker. Crumble feta cheese on top. In a separate bowl, beat together eggs until completely smooth. Pour over top of the vegetables and allow to sink into the mixture. Top with grated cheeses.
Place the lid of your slow cooker on top and turn cooker on. Cook on low heat for four hours or on high heat for two hours. Serve immediately