Crustless Spinach and Mushroom Quiche

 10oz pkg of frozen chopped spinach, thawed and well drained
4 slices of bacon
1tbsp olive oil
2 c. coarsely chopped button mushrooms
1/2 c. chopped red sweet pepper
1 1/2c. shredded swiss
8 eggs
2 c. half and half
2 tbsp snipped fresh chives
1/2 tsp salt
1/4 tsp pepper
1/2 c. of packaged biscuit mix such as jiffy buttermilk biscuit mix

Line a 3 1/2 - 4 qt slow cooker with a liner or generously spray it with non stick spray. Using clean paper towels press spinach to remove as much liquid as possible, set aside.

In a medium skillet cook bacon until crispy ( or put in oven at 350 until crispy) drain, crumble and set aside. Discard drippings from pan. In same skillet heat oil over medium heat and add mushrooms and sweet pepper. Cook and stir until tender. Stir in spinach and cheese.

In a medium bowl combine eggs, half and half, chives, salt and pepper. Stir egg mixture into spinach mixture in skillet. Gently fold in biscuit mix. Pour egg mixture into prepared slow cooker. Sprinkle with bacon or you can mix the bacon in with the egg mixture which I have done.

Cover and cook on low for 4-5 hours or on high 2-2 1/2 hours or until a knife inserted in center comes out clean. Cool 15-30 min before serving.