Directions
1Fry onion, capsicum and bacon in frypan until onion is soft. Add mushrooms, carrot, zucchini, asparagus and spinach. Stir, cook until spinach slightly wilts. Strain this mixture of any excess liquid.
2In a large bowl add the eggs, milk, mustard, salt and pepper, mix well to combine.
3Add half the cheese to egg mixture along with the peas and corn. Mix well.
4Add the strained veggie mixture to the bowl and mix well to combine.
5Line slow cooker bowl with baking paper, leave a generous over hang of paper so you can easily lift out quiche once cooked.
6Place potato gems in a single layer across bottom of bowl and about 3 gems high around sides of bowl.
7Gently pour in the egg and veggie mixture into the centre of bowl over the potato gems.
8Arrange sliced tomatoes on top and sprinkle remaining cheese over the top.
9Cover with a tea towel under the lid and cook on high for 2 to 3 hours.
10Centre should feel firm when you insert a knife into the middle and the outer potato gems should brown.
11Used a 6L Modern Living oval slow cooker.
12Could use any vegetables that you like.
Submitted by Leah Speziali
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