1 cup grated Gruyere cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
Fresh chives, chopped for garnish
Directions
1. Heat olive oil in a skillet over medium heat. Add leeks and sauté until softened, about 5-7 minutes. Set aside to cool.
2. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
3. Stir in the cooled leeks, crumbled bacon, and half of the grated Gruyere cheese into the egg mixture.
4. Grease the inside of your slow cooker pot. Pour the quiche mixture into the greased pot.
5. Sprinkle the remaining Gruyere cheese on top.
6. Cover and cook on low for 3-4 hours, or until the quiche is set and the edges are lightly golden.
7. Garnish with chopped chives before serving.
Variations & Tips
For a vegetarian option, skip the bacon and add diced bell peppers and spinach for additional flavor and texture. You can also experiment with different cheeses like sharp cheddar or feta for varied nuances. For those who prefer a bit of spice, a dash of cayenne pepper or diced jalapeños would make a flavorful addition.
