Spinach, Sun-Dried Tomato and Cheddar Cheesecake

Prep: 10 min
Cook Time: 4 hr
Total: 4 hr 10 min
Serving: 6

This wonderful dish can be used from breakfast, lunch or dinner.

Crust:
1 cup/250 ml cheese flavored cracker crumbs (about 24 crackers)
2 tablespoons/25 ml unsalted butter, melted
Filling:
1 cup/250 ml evaporated 2% milk
3 eggs
1 teaspoon/5 ml paprika
1/2 teaspoon/2 ml salt
freshly ground black pepper
1 package (10 ounce/300 g) frozen spinach, thawed, drained, squeezed dry and finely chopped
1/3 cup/75 ml finely chopped drained oil-packed sun-dried tomatoes
1 cup/250 ml shredded cheddar cheese

Crust:
In a bowl, mix together crumbs and butter.
Press mixture into the bottom of prepared pan.
Place in freezer until ready to use.
Filling:
In a bowl, whisk milk and eggs until blended.
Whisk in paprika, salt and black pepper.
Stir in spinach and tomatoes.
Fold in cheese.
Pour over chilled crust.
Cover entire pan (to prevent leaks) tightly with foil. Place pan in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides.
Cover and cook on High for 3 to 4 hours or until firm.