Crustless Quiche Lorraine

Ham is often already salty, so take that into consideration when deciding how much salt you add to the egg mixture.

Serves 4

Ingredients:

• Nonstick spray
• 4 slices toast
• 4 teaspoons butter
• 2 cups Swiss cheese, grated
• ½ pound cooked ham, cut into cubes
• 6 large eggs
• 1 tablespoon mayonnaise
• ½ teaspoon Dijon mustard
• 1 cup heavy cream
• Optional: Salt and freshly ground pepper to taste
• Optional: Dash of cayenne pepper

1. Spray the crock of the slow cooker with nonstick spray. If desired, remove the crusts from the toast. Butter each slice with 1 teaspoon of butter, tear the toast into pieces, and arrange the toast pieces butter side down in the slow cooker.
2. Spread half of the cheese over the toast pieces, and then spread the ham over the cheese, and top the ham layer with the remaining cheese.
3. In a bowl, beat the eggs together with the mayonnaise, mustard, and cream, and salt, pepper, and cayenne pepper if using. Pour the egg mixture into the slow cooker. Cover and cook on high for 2 hours or until the eggs are set.

Or, if you prefer…

Rather than using toast to create the crust for this quiche, instead melt the butter and toss it together with 4 small, crumbled buttermilk biscuits. Arrange the buttered buttermilk biscuit crumbs over the bottom of the slow cooker and then complete the recipe as described in Steps 2 and 3.