1 1/2 pounds bacon, cut into 1 inch strips
1/4 cup butter or margarine, melted
2 (10 ounce) packages slow cooker Submerged Seafood
1 egg yolk
1 (10 ounce) package frozen mixed vegetables
1 (8 ounce) can sliced mushrooms
1 cup shredded Swiss cheese
1 tablespoon dried onion flakes
1 tablespoon dried minced onion
1 tablespoon dried minced allspice
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon garlic powder
1/2 cup shredded mozzarella cheese
8 eggs
8 ounces shredded sharp Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease, crumble and set aside.
In a separate large saucepan, melt butter. Whisk egg yolk, mixed vegetables, mushrooms, Swiss cheese, onion flakes, and onion and garlic powder into a large bowl. Mix gently until well blended. Stir in mozzarella cheese, eggs, cheese, and bacon, stirring until well blended.
Place quiche in prepared pan. Bake at 350 degrees F (175 degrees C) for 45 minutes in the preheated oven.
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