- 6
Ingredients
- 3 large eggs
- (1) 12 ounce can of evaporated milk
- 1/2 teaspoon of seasoned salt
- 1/2 teaspoon of ground black pepper
- 3/4 cup of baking mix
- 8 ounce package diced ham
- 1 1/2 cups shredded sharp cheddar cheese
Preparation
Step 1
Mix the eggs, evaporated milk, seasoned salt and ground black pepper until incorporated well. Add the baking mix and whisk in. Make sure you break up all the big chunks of the baking mix, but if a few little ones are lingering that'll be okay. Stir in the ham and cheese.
Spray the inside of a 2 1/2 quart crock pot very liberally with non-stick cooking spray. Make sure you get all the sides very well all the way up. Pour in the mixture. Cover the top of the crock pot with a couple of layers of paper towels and secure with lid. Turn to low and cook on low for 2 - 4 hours.
This is a newer crock pot and tends to run a little hot. What I did was turned the removable crockery part 1/4 of a turn every 30 - 45 minutes. This eliminated the burning of any of the sides.
What you're looking for is for the edges to start turning golden brown and pulling away from the sides of the crockery. Mine was done in 2 hours and 10 minutes. A wooden skewer came out clean even though the center appeared to be very blonde looking still.
When the removable crockery is cool enough to remove while wearing oven mitts place the crockery onto a hot plate or pot holder to help stop the cooking process. *NOTE* If you don't have a crock pot with a removable crock I would suggest using a slow cooker liner to lift it out easily.
I let mine cool for about 30 minutes and then using those same oven mitts put a plate upside down onto the crockery and flipped it over. This turned the crustless ham and cheese pie out nicely.
It sliced up into nice looking wedges of "pie". I have a feeling if I'd
called this "crock pot crustless quiche" it wouldn't have been as accepted. LOL This is a definite crowd pleaser. The kids loved it and asked if I had more when it was all gone. I served this simply with a sliced tomato from the garden and grapes. My peeps are gonna see this on brunch menus often :o)