Are you craving a delicious, protein-packed breakfast that's both effortless and impressive? Look no further than this game-changing Instant Pot Crustless Quiche! Imagine diving into a creamy, cheesy masterpiece that's ready in less time than it takes to brew your morning coffee. No complicated crust, no hours of baking – just pure, simple deliciousness that will transform your breakfast routine and have your family begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Breakfast
Serves: 6 servings
Ingredients
- 6 eggs
- 1 cup milk
- 1 cup shredded cheese
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- Salt to taste
- Pepper to taste
Instructions
- Prepare ingredients by whisking eggs in a large mixing bowl until well beaten and smooth.
- Add milk to the eggs and whisk thoroughly to combine, ensuring a uniform mixture.
- Dice bell peppers and onions into small, uniform pieces, approximately 1/4-inch in size.
- Sprinkle salt and pepper into the egg mixture, stirring to distribute seasonings evenly.
- Fold shredded cheese and diced vegetables into the egg mixture, mixing gently to distribute ingredients.
- Grease a 7-inch round baking dish that fits inside the Instant Pot with cooking spray or butter.
- Pour the egg mixture into the prepared baking dish, ensuring ingredients are evenly spread.
- Add 1 cup of water to the bottom of the Instant Pot inner pot.
- Place a trivet inside the Instant Pot and carefully lower the baking dish onto the trivet.
- Close the Instant Pot lid, set valve to sealing position, and select "Pressure Cook" on high for 15 minutes.
- Once cooking completes, allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.
- Open lid and check quiche doneness by inserting a knife - it should come out clean.
- Remove baking dish carefully using oven mitts and let quiche rest for 5 minutes before serving.
- Slice into wedges and serve warm, garnishing with fresh herbs if desired.
Tips
- • Whisk eggs thoroughly to ensure a smooth, light texture • Dice vegetables uniformly for even cooking and distribution • Use full-fat milk or cream for a richer, more luxurious quiche • Don't overmix when folding in cheese and vegetables to keep the texture tender • Always use a trivet to prevent direct heat contact with the baking dish • Let the quiche rest for 5 minutes after cooking to help it set • For extra flavor, experiment with different cheese blends or add cooked bacon or ham • Check doneness with a knife - it should come out clean when inserted into the center
Nutrition Facts
Calories: 220kcal
Carbohydrates: 4g
Protein: 15g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 220mg
