Instant Pot Crustless Veggie Quiche
We are still having fun experimenting with our pressure cooker AKA Instant Pot. I kind of want to every meal with our Instant Pot – haha.
For those of you wondering – what is an Instant Pot?
An Instant Pot is a trendy pressure cooker. Instant Pot is a multi-cooker that does the job seven different kitchen appliances– slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. It’s pretty cool!
I’ve made quite a few soups, a couple desserts, so when my kids were over this weekend I wanted to make something in the Instant Pot for them for breakfast. I thought a egg casserole would be good!
Instant Pot Crustless Veggie Quiche
Weight Watchers Smart Points = 3
This is so easy to make in the pressure cooker. I have a bowl that is the perfect size to fit in the Instant Pot. So I whipped this up and had it cook while I made waffles. Perfect!
Here’s how to make Instant Pot Crustless Veggie Quiche:
- 8 large eggs
- 1/2 cup milk
- 1/2 cup flour
- 1/4 t. salt and 1/4 t. pepper
- herbs (optional)
- 1 large red pepper, chopped
- 1 cup tomatoes, sliced or chopped
- 2 large green onions, chopped
- 1 1/2 cups shredded cheese (you can use mozzarella, colby jack, etc)
- any other veggies you want to add like peppers, zucchini, etc.
- Put trivet in the bottom of the Instant Pot/Pressure Cooker.
- Make a aluminum foil sling and put it in the bottom of the pressure cooker. Then add 1 cup of water.
- In a large bowl, whisk eggs, milk, flour, salt and pepper. Add veggies and 1 cup of cheese until it’s combined.
- Pour the mixture into a bowl that will fit inside the Instant Pot bowl. Cover the bowl with aluminum foil and put the bowl on top of the trivet inside the Instant Pot.
- Lock the Instant Pot lid. Select High Pressure and cook time of 30 minutes.
- When timer beeps, let the Instant Pot sit and release pressure for 10 minutes.
- Take the lid of the Instant Pot off, lift the bowl up using the sling and take off the aluminum foil.
- Sprinkle the top of the quiche with the remaining 1/2 cup cheese, replace the aluminum foil and let sit until the cheese melts, about two minutes.
- Serve!
It was so good!
If you don’t have a pressure cooker, here are a few other breakfast recipes that we have made and love:
Egg and Potato Skillet Frittata
Macadamia Nut Maple Glazed Bacon
I hope you will follow along with our Pressure Cooker Instant Pot adventures this year!
Do you have an Instant Pot?
What have you made?
Share YOUR ideas with us!!
xoxo
I had the same problem with the center not cooked. Ok put it in for 10 minutes and 10 minute natural release. I hope it works
I was wondering if it works with other vegetables. I wanted to do mushrooms onion and peppers so be i don’t have tomatoes.
Hi Lisa!
Yes I think the recipe would adapt to those substitutions without changes.
xoxo
This was great! Followed your recipe to a ‘T’ ???? Thank you! I will enjoy adding some other ingredient that we enjoy, bacon, sausage, spinach, etc. so pleased to have a ‘quiche’ turn out so well in the IP! ????
I am so glad you enjoyed it!
xoxo
What size IP did you use for the crustless quiche? I use a 3 qt.
Hi. I wonder f this could be made without the flour? Do you think it’s necessary for the binding? Many thanks!
HI- I’m still new to using the instant pot but I’m excited about this recipe. I don’t understand one step though…Step 2: so I put the trivet in the IP, then make a foil sling to put some water in it, then put the dish I’m going to use with the quiche ingredients in this foil slinged water bath? Thanks so much I’m super excited to try this with egg whites, would the cooking time be the same?
Yes! You add water to the bottom then make a sling out of tin foil to make it easy to lift the inner pot out of the instant pot. When it’s done you pull the dish up with the tin foil sling. I hope that makes sense!
xoxo
Your recipe looks good – I’m still new to this- I’m not sure what you mean by the “tent”- Is it a U shape brought up and around and what kind of bowl can I use in the IP-? Yours looks quite big
thanks
Hi Sally! I just put some aluminum foil over the top of the dish. It looks big in the picture because I lifted it up. When it was on the dish, it fit flat across the top. I hope that makes sense. It’s just to keep the steam inside of the dish while it cooks 🙂
I made your wonderful crustless quiche. A simple recipe that yields a fluffy, moist, delicious quiche with very little effort. I can’t thank you enough for your recipe! Made me feel like a rock star chef and was quite the crowd-pleaser!
Yay! Thank you for letting me know!! I am so glad you liked it!!!!
xoxo
I made this recipe this morning and it came out so flavorful. My husband loved it too.
I used a glass bowl that has a lid, decrease the ingredient amount to fit it. I have an IP but my large Fagor pc fits more of my “pot in pot” pots!!! I set my stove top timer for 25 min when the button popped up. Walked way after my exercise program and it was completely cooked thru.. Probably sat in the pc for another 10-15 min. Im glad I tested this recipe for a baby shower coming up b/c I will make it again!! Thank you!
Yay! I am so glad to hear that!!!!
I halved the recipe and 30 minutes was not enough. I put it back in for another 20 minutes and it was perfect. Very smooth and tasty. I did add ham to mine and it was great!
Thanks for letting us know!
xoxo
I made your lovely quiche and posted my photo on Facebook’s Instant Pot Community Group. Of course, I credited you with the recipe with a link to your blog. I have a couple small suggestions for the recipe:
{ I found my quiche was too liquid in the center after 30 min. pressure, then 10 min. NPR. This may be because of my altitude of 2,000′ so I returned it to IP for another 10 min. pressure then another 10 NPR and it was perfect. I added the grated cheese & covered it again, and took the photo. The recipe doesn’t say to oil the cooking container, but I did and think it’s a good idea. The recipe would be more clear if it stated
1 1/2 cups shredded cheese DIVIDED, because the last 1/2 cup is sprinkled over the top after it is done. Most cooks know to put cheese in the freezer 15-20 min. before shredding because it grates easier. ( I used the stated vegetables & added 1 inch snips of few fresh green beans. I used 1/2 red pepper 1/2 orange pepper for color, and used fresh herbs from my garden, as you suggested). I de-seeded the tomatoes so the final product would not be too moist. } Thank you for the recipe. We liked it very much.
Thank you for the suggestions!!
xoxo
I got one before Christmas. I’m still learning to use it but so far I love it!
I want to get one! Then I can get rid of my pressure cooker, crock pot and steamer!
Excited to see all your recipes!
How are you liking your instant pot?
xoxo