Food Cheats

Slow Cooker Sausage, Chilli, Onion and Cheese Quiche

Slow Cooker Quiche Carnation Milk
Slow Cooker Quiche. Sausage, Chilli, Onion, Cheese

This slow cooker quiche, filled with sausage, onion, chilli and cheese, used a small 3.5 litre slow cooker.

I wanted to make a slow cooker quiche in my small slow cooker, most recipes are for larger bowls!  This recipe uses just ONE pack of ready rolled pastry, a lot of recipes are for larger slow cookers and use/join two sheets together.  My slow cooker is 3.5 litres and I only had one sheet of pastry that I had bought at Xmas time that had been in the freezer for months, so I pulled that out yesterday to defrost overnight in the freezer.  While I was in there I grabbed the final pieces of frozen onions and some frozen chillies.  From the fridge I grabbed some ready cooked cocktail sausages and grated some cheese.

I figured if I made a slow cooker quiche then I would have a great fridge filler for the bank holiday weekend – and use up some odds and ends – I’d then have a tasty quiche to pick at over the coming days.  I had two small cans of Carnation Evaporated Milk, so decided to use these to make the quiche, instead of plain milk.

PIN It for Later: Simple Slow Cooker Quiche

Slow Cooker Quiche

Slow Cooker Quiche Ingredients:

Method:

  1. I lay out the ready rolled pastry and put my slow cooker lid on top to compare for size – you need the pastry to be wider than the lid by at least 1″.  I cut round the slow cooker lid, leaving an extra 1″ (2.5cm) or so as this extra width would go up the side of the slow cooker.
  2. I transferred the cut piece of pastry to a larger piece of parchment paper, as I’d be using the excess to lift out the quiche once it’d cooked, so it needed to be long enough for that.
  3. I whisked the two cans of Carnation Evaporated milk with the three eggs.  If you’re adding salt/pepper or seasoning then add it in here!  I hand whisked these with a simple fork as I don’t have a whisk or mixer.
  4. I lined the slow cooker with the parchment paper and pastry, pressing the pastry to the edges of the slow cooker.  This was a bit tricky as the pastry was soft and floppy, so it had a tendency to fall in on itself, but a little perseverance worked!
  5. I sprinkled the chopped cooked sausage, fresh chillies and chopped onion across the bottom of the quiche pastry; I then added 100 grams of grated cheddar cheese to the top.
  6. I slowly poured the evaporated milk and egg mix over the cheese, so it seeped into all the corners and cracks.  I then topped it off with the remaining 30 grams of cheese.
  7. To prevent the condensation dripping into the quiche, I placed a folded tea towel over the top and put the lid on the slow cooker.
  8. I turned the slow cooker on to HIGH and cooked it, I wasn’t sure how long for though, so I “made it up”(see below).  I then turned the slow cooker down to low.
  9. Once cooked, I grabbed the four corners of the parchment paper to easily lift the quiche out of the slow cooker.

Having made the quiche I then set it to one side to rest for half an hour before slicing it and scoffing a HUGE piece 🙂  Then it hit me…. I should’ve made a potato salad to go with this, I’ll make one tomorrow as I’ve no potatoes in the house, nor onions … oh well.  At least the quiche is made.

Verdict: 

This was the first time I’ve made a slow cooker quiche with ready made pastry and in a slow cooker of this size, so below are some notes!

Quiche Leftovers:

Having sliced myself three chunks over the next few hours, I sliced up the small remaining portions and put them into a lidded airtight food  container in the fridge…these will be nibbles this weekend.

Slow Cooker Quiche Leftovers
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