Enjoy this recipe from Weeknight Slow Cooker.
Submitted by: Dana Cunningham from Lafayette, LA
14.1-oz. pkg. refrigerated pie crusts
2 c. shredded Swiss cheese, divided
1 c. cooked ham, chopped
4 green onions, chopped
6 eggs
1 c. whipping cream
1/4 t. salt
1/4 t. pepper
1/8 t. nutmeg
Cut pie crusts in half. Press 3 pie crust halves into bottom and 2 inches up sides of a greased oval slow cooker, overlapping seams by 1⁄4 inch. Reserve remaining pie crust half for another use. Cover and cook on high setting for 1-1⁄2 hours. Sprinkle one cup cheese, ham and green onions over crust. Whisk together eggs and remaining ingredients in a medium bowl; pour over ingredients in crust. Sprinkle remaining one cup cheese over egg mixture. Cover and cook on high setting for 1-1⁄2 hours, or until filling is set. Uncover and let stand 5 minutes before serving. Cut quiche into wedges; serve immediately. Serves 6.