Broccoli And Cheddar Crustless Quiche
By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
Instant Pot Broccoli Cheddar Quiche
Print Recipe
Making a quiche in the Instant Pot® feels like a magic trick, especially when you don’t want to use your oven. It’s savory with just enough cheese to feel a bit decadent, so it’s perfect for weekend brunch. The flour in the recipe isn’t used to create a crust; rather, it gives the quiche some structure and makes it easy to slice.
Instant Pot Broccoli Cheddar Quiche
Votes: 1
Rating: 5
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Broccoli, Cheese, Eggs, Whole Wheat Flour
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • Nonstick cooking spray
  • 1 cup Water
  • 8 eggs
  • 1/2 cup low-fat milk
  • 1/2 cup whole wheat flour
  • 1 cup chopped broccoli florets
  • 1 1/2 cups shredded Cheddar cheese divided
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Broccoli, Cheese, Eggs, Whole Wheat Flour
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • Nonstick cooking spray
  • 1 cup Water
  • 8 eggs
  • 1/2 cup low-fat milk
  • 1/2 cup whole wheat flour
  • 1 cup chopped broccoli florets
  • 1 1/2 cups shredded Cheddar cheese divided
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
Instant Pot Broccoli Cheddar Quiche
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Spray an 8-inch ceramic soufflé dish with the cooking spray.
  2. Place the trivet in the inner pot, then pour in the water.
  3. If needed, make an aluminum sling.
  4. In a large bowl, whisk together the eggs, milk, flour, broccoli, 1 cup of the cheese, and the salt and pepper.
  5. Pour the mixture into the soufflé dish. Use the sling to lower the soufflé dish onto the trivet.
  6. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 30 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
  7. Unlock and remove the lid. Use the sling to remove the soufflé dish.
  8. Sprinkle the remaining 1/2 cup of cheese on top of the quiche. Using a sharp knife, slice the quiche into 6 wedges. Serve immediately, or place the quiche in an airtight container and refrigerate for up to 4 days.
Recipe Notes

PREP TIP: This quiche reheats nicely in the microwave. Place it in a microwave-safe bowl with 1 teaspoon of water. Cover with plastic wrap and poke a few holes in the wrap. Heat on high for 1 minute. Serve hot.

PER SERVING Calories: 223; Fat: 16g; Carbohydrates: 5g; Fiber: 1g; Protein: 16g; Sodium: 350mg

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