After my success with the “crock pot” quiche last week, my husband (the trucker) decided he wanted to give it a try. I will admit, his was a little better tasting than mine, but he had the crust advantage! What baked dish doesn’t taste better with a flaky, buttery crust? And he had two meats, doubling the meat means doubling the flavor… I stood no chance. But his definitive success just goes to show that anyone can make a crock pot quiche, just about anywhere!
Step 1: Cook your breakfast meat of choice. Being that we are on the truck, my husband used our handy dandy Lunchbox Cooker and simply heated the precooked bacon and turkey sausage.
Step 2: Butter the bottom and sides of the Aroma pot (or crock pot) and place two strips of parchment paper crosswise in the pot. Form 1 simple pre-made pie crust (the rolled dough in the refrigerator section) into the bottom of the pot. Make several fork holes in the bottom.
Step 3: Chop up the breakfast meat and place on top of the crust.
Step 5: Mix together 10 eggs (in a separate bowl) adding salt & pepper to taste, 1/2 cu heavy cream and 1/4 cu chopped chives. Pour this mixture over the layer of shredded cheese.
Step 6: Sprinkle on another layer of shredded cheese (1 cu) over egg mixture. My husband set the Aroma Cooker on “white rice” and placed the steamer tray in with a paper towel to absorb the steam.
The Aroma ran 1 full cycle on this setting and it was done! Using the parchment strips, pull out the quiche and let it set for 5 minutes (it does take discipline to not dig right in) and then cut to your heart’s content!
We seriously ate this thing with the windows rolled up and the curtains drawn because we didn’t want random people to get jealous of this delicious meal and try to break into our truck to steal a piece.
Note: The deliciously savory scent of cooking quiche will make you want to eat it before it has even solidified, please don’t give in to temptation, it’s much better as a quiche than a soup in a raw crust.