April 1, 2013 Leave a comment
Ah, the Lent Challenge. Boy, that takes me back. All of four days ago, we were still fasting and so busy with the Triduum that it took me until Easter Monday to finish the blogging of it all. Just as our Jewish older sibs get rid of all the chometz (every single crumb of leaven) in the house heading into Passover, we thought it would be kind of meaningful to use up all the bread in our house in anticipation of Good Friday.
Slow Cooker “Quiche” (prep time: 10 minutes)
8 c cubes of leftover breads (I say “breads” because we used everything we could: naan, pita, rolls, leftover French bread, etc.)
2 broccoli crowns
1 c chopped celery
1 c shredded mozzarella
1/2 c parmesan cheese
4 eggs, beaten
1 1/2 c milk (if your “quiche” seems dry, add more milk until it is at least malleable)
1 t salt
1/2 t black pepper
Chop broccoli stems in your food processor first, then chop the florets, to make sure they’re all chopped evenly. Then go ahead and chop your onion in there, too. Combine all ingredients in a large bowl until well-mixed. Spray your slow cooker liner with cooking spray. Pour in “quiche” and cook on low 4-5 hours.
This makes an ENORMOUS batch. It can be halved easily, but as this was an experiment, I don’t know how that would affect the cooking time.