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By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone |
Course | Breakfast |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Breakfast |
Duration | 15-30 min |
Diet | Gluten Free |
Cooking Technique | Pressure Cook |
Main Ingredient | Eggs, Olives, Whole Milk |
Prep Time | 10 minutes |
Cook Time | 8 minutes |
Servings |
6 servings
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Ingredients
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Votes: 7
Rating: 3.86
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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.