Spray the inside of slow cooker with vegetable spray. Place chicken breasts inside and cover with broccoli. Cook, covered for 6-8 hours or until chicken is tender. Pull chicken apart with forks.
In a large bowl, whisk together baking powder, salt, garlic powder, evaporated milk and eggs. Stir in diced onion, parsley and cheese. Add red pepper flakes, if using.
Pour egg mixture over broccoli. Turn to high heat. Cover and cook for one hour until set and cheese is melted.
Notes
If you don’t have evaporated milk on hand, you can use half-and-half in the same amount or a combination of whole milk and heavy cream.Freezing: Let the quiche cool down then wrap it tightly in plastic wrap and place it inside an airtight freezer bag or wrap it again with aluminum foil. For best reheating results, let the frozen quiche thaw overnight in the refrigerator.