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crock-pot spinach quiche

Crock-Pot Spinach Quiche

Spinach Quiche cooked in the slow cooker with a flaky and tasty crust.
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Breakfast
Cuisine American
Servings 6 People


quiche crust

  • 1 cup All Purpose White Flour
  • 1/2 cup Unsalted Butter
  • 1/2 teaspoon Kosher Salt
  • 3 tablespoons cold water


  • 1 cup Milk
  • 2 medium Eggs
  • 1 1/2 cup Shredded Cheddar Cheese
  • 1/2 cup Shredded Parmesan cheese
  • 1 10 oz Frozen Spinach
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Black Pepper


  • Prepare the quiche crust: add the flour and salt to a bowl. Cut the butter into the flour until little balls form. Add in the cold water until a round ball forms.
  • Cut a piece of parchment paper to fit the bottom of a 5 qt or 6 qt slow cooker. You want the paper large enough to cover the bottom and the sides.
  • Press the crust dough into the parchment paper until you have a crust that covers the bottom of the bowl and about two inches up the sides.
  • In a medium mixing bowl, whisk eggs and milk.
  • Add the cheddar cheese, parmesan cheese, salt and pepper to the bowl and mix well.
  • With your hands, squeeze the excess liquid out of the spinach. Add the spinach to the mixing bowl. Mix well.
  • Pour the quiche mixture into the slow cooker slowly allowing it to cover the crust.
  • Cover and cook on HIGH for 3 hours or LOW for 5 hours or until the middle has set.
  • Remove the quiche by pulling up on the parchment paper slowly.
  • Slice and enjoy.


This recipe can also be cooked in the oven. Prepare the crust. Form the crust in the bottom of a pie pan. Prepare the quiche mixture and pour the liquid into the pie pan slowly. Cover with foil and cook in a preheated 350 degree oven for 45-50 minutes. Removing the foil for the last 10 minutes.
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