Red Pepper and Mushroom Quiche (Sahoor in a Crock Pot)

This recipe comes from the book, The Every Day Low Carb Slow Cooker Cookbook, by Kitty Broihier, M.S., R.D., and Kimberly Mayone. With these quiche dishes the sky is the limit. There's a seafood version, spinach and fetta, bacon and cheese, sausage, etc. This one is a meatless version. They taste delicious. :)

3 Tbsp butter, divided
1 red bell pepper, cut into thin strips, then strip cut into 1-inch lengths
1 10 ounce package mushrooms, sliced
1 Tbsp dried minced onion
1/4 tsp sea salt
10 eggs, beaten
1 cup light cream
1/2 tsp black pepper
1 8 ounce package shredded cheddar cheese (or your favorite)

1. Grease the slow cooker with 1 Tbsp of the butter (leave excess in the crock pot); set aside.

2. In a large skillet over medium heat, warm remaining 2 tabelspoons of buter about 30 seconds. Add peppers, mushrooms, dried onions, and salt; saute until pepper is soft and mushrooms have lost their water, about 5 minutes. Drain the vegetables,if necessary, then add them to the slow cooker crock.

3.In a medium mixing bowl, whisk together the eggs, cream, pepper and cheese, then add to the slow cooker crock. Stir to combine all ingredients. Cover and cook on low for 4 hours. Do not overcook this dish or the quiche will be dry.