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Curried Chickpeas with Spinach
Crustless Artichoke and Kalamata Olive Quiche
| By : |
Bring a little Greece to your breakfast table with this crustless quiche. The tangy flavor of the feta is a tried-and-true sidekick of the fruity yet briny flavor of the Kalamata olive. Taste aside, six of these little drupes contain as much fiber as an orange, which is perfect if you are on a gluten-free diet trying to compensate for the fiber you had to give up with whole-wheat breads.
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
6 servings
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Ingredients
- 6 large eggs
- 1/4 cup whole milk
- 2 tsp chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 Roma Tomato seeded and diced
- 1/4 cup diced jarred artichokes drained
- 1/4 cup sliced pitted Kalamata olives
- 1/4 cup crumbled feta cheese
- 1/4 cup peeled and diced red onion
- 2 cups Water
Ingredients
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Instructions
- In a medium bowl, whisk eggs, milk, dill, salt, and pepper. Stir in tomato, artichokes, olives, feta cheese, and onion. Set aside.
- Add egg mixture to a
7-cup glass dish greased with either oil or cooking spray. - Add water to the Instant Pot®. Insert steam rack. Place dish with egg mixture on steam rack. Lock lid.
- Press the Manual or Pressure Cook button and adjust cook time to 8 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
- Remove dish from pot and let sit 10 minutes. Slice and serve warm.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
The cookbook that makes using your Instant Pot easier than ever!
The first cookbook dedicated to non-paleo gluten-free recipes for the hottest kitchen appliance: the Instant Pot—with 175 easy-to-make gluten-free recipes and photographs throughout!
This book shows you how you can use the hottest kitchen appliance right now—the Instant Pot—to create gluten-free meals that are quick, easy, and most importantly, delicious. With 175 gluten-free recipes and photographs throughout, this cookbook is a must-have for Instant Pot fans who follow a gluten-free diet due to celiac disease, gluten intolerance, wheat allergies, or simply for health reasons.
You’ll learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, snacks to desserts. You’ll also find an easy-to-understand overview of the Instant Pot including what all those buttons on your Instant Pot do, how to release the pressure from the Instant Pot when your cooking time is up, how to keep your Instant Pot clean, and more. The “I Love My Instant Pot” Gluten-Free Recipe Book is perfect for Instant Pot fans who follow a gluten-free diet or anyone who wants fast, delicious meals the whole family will love.
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Any way to substitute The whole milk? Thx!
Can i use any glass dish?
Hi MadisonMom,
You can use ovensafe cookware.
Took about 1 3/4 hrs start to finish. That is getting instant pot setup, cutting veggies, mixing, warming up instant pot, cooking, 10 minute at high pressue when done cooking and cleaning up mess.
In the end, I ended up with eggs cooked that were near the sides of the 7 cup pyrex container and liquid in the middle. Cost me a significant amount of money since I would not normally have the olives, eggs, etc in my house.
Tossed it all in trash.
Hi JustCooking,
We are sorry to hear you tossed out the dish. If it came out under cooked, cooking it for a couple more minutes would have fully cooked the quiche. It is normal for the outer edges to cook faster than the middle.
The recipe called for cooking for 8 minutes at high pressure with a 10 minute natural release. The quiche would still be cooking while under pressure even after the cooking time is finished. If the pressure was released immediately after cooking was complete that may have been the reason for the under cooked quiche.
Delicious! I cooked mine a little longer because it was still a little bit liquid, but after that, it was perfect. You can add whatever you like to personalize it.
I think the recipe means one should use jarred, marinated artichokes. My dish came out bland much to my surprise.
Any recipe always benefits from more spice in my opinion. Marinated artichokes wouldn’t hurt but add to the dish.