Pressure Cooker Crustless Quiche
Break out the Instant Pot. This Pressure Cooker Crustless Quiche is an easy & delicious breakfast recipe that is ready in less than 1 hour. So good!
Servings 8
Ingredients
- 8 eggs
- 1 cup baby spinach rough chopped
- 1/2 cup diced onion
- 1/2 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup milk
Instructions
- Whisk all ingredients together in a medium-sized bowl.
- Place the trivet in the bottom of the pressure cooker pot.
- Add the water.
- Wrap the bottom of the spring-form pan with foil.
- Pour the combined ingredients in the prepared pan.
- Sprinkle on any additional cheese you may want on top.
- Cover & place in the prepared pot.
- Add the lid, set to seal & cook on manual for 35 minutes.
- Natural release for 10 minutes & then quick release before removing from the cooker.
- Allow to set for 10 minutes before removing the foil & the pan before serving.
Notes
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.