Cooking During Lent

Growing up, my parents would always be excited to discover another fast and tasty meat-free meal that would feed the whole family for several days. My brother and I were very active kids, too. This meant we were always wolfing down our meals and likely wanting seconds, too.

Both my Mom and Dad worked outside the home (sort of a necessity in the Bay Area, cost of living has never been affordable for those who aren’t making upper-middle class salaries) so meals that would become family staples for Lent had to be kind on the wallet, easy for either parent to make, and kid-friendly. Sounds like a lot to ask for, but we soon realized that eggs and cheese, with a vegetable or two would be a hit.

When I discovered that the husband and I had been blessed with a 3.5 Quart Slow Cooker as a wedding gift, I was so excited! We had never had one growing up, but when I would visit friends whose parents had slow cookers, I remembered how it seemed to make the adult responsible for cooking meals glad to have it. I thought that if enough grown-ups in my life thought it was a good product because it made their lives easier, when I’d be ready to start being an adult I should get one, too.

I’d seen and saved a ton of slow cooker recipes I’d wanted to try if I ever got one, and it was a struggle to decide which one to try first, but ultimately, since it’s Lent, and I don’t eat meat on Fridays (to learn more about why Catholics don’t eat meat on Fridays, click here) I thought I should try making a quiche, since they follow the tried-and-true family secret cooking formula: eggs + cheese + vegetable(s) = delicious.

Quiches always seemed to be the sort of dish that while tasty for breakfast/brunch/lunch/dinner (anytime, really, I love quiches) they would be easy to get wrong. In other words, the sort of food only an expert chef should attempt to make. I remembered I’d seen slow cooker quiche recipes, and decided to try one. I was impressed by how easy to adapt the recipe I used was for my slow cooker’s size, and produced amazing results!


Slow Cooker Spinach and Cheese Quiche

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Note: The amounts listed in this recipe are for a 3.5 quart size slow cooker. Please adjust the quantities to fit your own Slow Cooker’s capacity.


  • 6 eggs
  • 1.5 cups of milk (your choice, I use 1% skim milk)
  • 1.5 cups fresh spinach (dice and place on paper towel to dry ahead of time, if possible)
  • 2-3 cloves of garlic, minced
  • 2/3 cup shredded Parmesan cheese (I use Kraft)
  • 1/2 cup Cotija cheese, crumbled (it can be similar to Feta cheese, and it’s what we had on hand)
  • 1/3 cup shredded Cheddar or shredded Mexican cheese blend
  • 1/2 yellow onion, diced (I like onion, you can use onion powder if you don’t like onion texture)
  • 1/4 tsp salt
  • Butter/oil (to grease the bottom of the slow cooker)
  • Optional seasonings: the husband and I love garlic and prefer our meals to have a kick, so I threw in a dash of garlic powder and a sprinkling of Cayenne pepper for some spiciness.
  • Directions

  • Grease slow cooker’s crock pot bottom and edges. I usually use butter or canola oil, but use something so it’s easier to clean up your cooker afterwards 🙂
  • Whisk together the eggs and milk.
  • Mix in the salt, spinach, onion, Cotija cheese and Parmesan cheese. Once fully mixed in, add additional seasonings.
  • Pour mixture into the greased slow cooker, and sprinkle the shredded cheese on top and cover with lid. It’ll look like the image below (minus the lid):IMG_20160312_150330
  • Cook on slow for 7-8 hours. It’ll look like this when it’s done:IMG_20160312_150931
  • The original Spinach and Feta Cheese recipe I adapted for this recipe can be found by clicking here.

    What slow cooker recipe should I try next?

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