Quiche is extremely versatile—it makes for a great brunch or lunch dish, or even a light dinner. This one has all the flavor of a traditional quiche, but without the carb-heavy crust.

SLOW COOKER SIZE: MEDIUM

4 tablespoons butter, 2 tablespoons softened
8 ounces white button mushrooms, sliced
8 ounces asparagus, trimmed and cut into 2- to 3-inch pieces
Salt and pepper
8 large eggs
¼ cup heavy whipping cream
4 ounces full-fat cream cheese, cut into small cubes, softened
½ teaspoon dried Italian seasoning
1 cup shredded Swiss cheese
Minced fresh parsley or minced tarragon (optional)
1.Rub the sides and bottom of the stoneware with the 2 tablespoons softened butter; set aside.
2.Melt the remaining 2 tablespoons butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until the mushrooms release their liquid and it evaporates, about 5 minutes. Stir in the asparagus and cook, stirring frequently, just until the asparagus is crisp and bright green, 2 to 3 minutes. Remove from the heat. Season the vegetables with salt and pepper. Pour the vegetables into the slow cooker.
3.In a large bowl, whisk together the eggs. Add the cream, cream cheese, and Italian seasoning. Whisk until well blended. Stir in ½ cup of the shredded cheese. Whisk to combine and pour over the vegetables.
4.Cover and cook on Low for 1 hour. Stir gently. Cover and cook on Low for 1½ to 2 hours, or until the eggs are softly set.
5.Sprinkle the top with the remaining ½ cup shredded cheese and, if desired, the parsley. Turn the slow cooker off and allow to stand, covered, for 15 minutes.

PER SERVING: 346 CALORIES ★ FAT 29 G (75%) ★ NET CARBS 4 G (5%) ★ PROTEIN 17 G (20%)