Monday, August 23, 2010
Adventures in Cooking at Home-Crockpot Quiche
Spinach Spoon Bread
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 red bell pepper, diced
4 eggs, lightly beaten
1 cup cottage cheese
1 package (5 1/2 oz) cornbread mix
6 green onions, sliced
1/2 cup butter, melted
1 1/4 tsp seasoned salt
1. Lightly grease slow cooker insert; preheat on high
2. Combine all ingredients in large bowl; mix well. Pour batter into slow cooker. Cook covered with lid slightly ajar to allow excess moisture to escape, on High 1 3/4 to 2 hours or on Low 3 to 4 hours or until edges are golden and knife inserted in center of bread comes out clean.
3. Serve bread spooned from slow cooker. Or, loosen edges and bottom of bread with knife and ivert onto plate. Cut into wedges and serve.