Slow Cooker Bacon & Vegie Quiche

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Recipe's preparation

The puff pastry must be completely thawed. Lay it out on a piece of cling wrap and use the lid of your slow cooker as a guide to cut out the crust.


Transfer the pastry onto a sheet of baking paper and lower it into the base of the slow cooker, using your hands to gently press the pastry right to the edge and up the side of the slow cooker. Use scraps, if any, all around the side of pastry case to increase depth.


Weigh cheese into bowl and chop 5 sec/sp 8. Set aside.

Weigh vegetables into bowl and chop 2 sec/sp 5. Set aside into a separate bowl (i.e. not with the cheese).

Add onion and garlic to bowl; chop 5 sec/sp 6 and scrape down.

Add bacon and oil and cook 5 min/Varoma temp/"Counter-clockwise operation" /sp 1/MC off.

Add vegetables back in to bowl - 3 min/100'/"Counter-clockwise operation" /sp 1/MC on.

Add grated cheese to bowl, then eggs, sour cream and seasoning to taste. Mix 10 sec/"Counter-clockwise operation" /sp 3 or until ingredients are well combined.

Pour quiche filling carefully into pastry case in slow cooker, then press the sides against the pot again to ensure filling does not leak out.

Cover the slow cooker with paper towel, using the lid to secure it into place. Gently pull paper towel taut (this is to soak up condensation).

Cook quiche on HIGH 2 - 2.5 hours or until crust is golden and filling is set. Carefully lift it out of the slow cooker using the baking paper, place it on a board and allow to cool for 5-10 mins before cutting.