Name: Crustless Meat Lovers Quiche
Prep time: 5 min
Cook time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 large eggs (well beaten); 1/2 cup milk; 1/4 teaspoon salt; 1/8 teaspoon black pepper (ground); 4 slices bacon (cooked and crumbled); 1 cup sausage (ground, cooked); 1/2 cup ham (diced); 2 large green onions (chopped); 1 cup cheese (shredded)

Crustless Meat Lovers Quiche

By :Barbara Schieving

Course

Breakfast

Cuisine

French

Difficulty

Easy

Browse Category

Meat

Duration

30-60 min

Diet	Celiac, Gluten Free, Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Bacon, Cheese, Eggs

Prep Time

5 minutes

Cook Time

30 minutes

Servings

4 servings

Ingredients

6 large eggs well beaten
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper ground
4 slices bacon cooked and crumbled
1 cup sausage ground, cooked
1/2 cup ham diced
2 large green onions chopped
1 cup cheese shredded

Course

Breakfast

Cuisine

French

Difficulty

Easy

Browse Category

Meat

Duration

30-60 min

Diet	Celiac, Gluten Free, Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Bacon, Cheese, Eggs

Prep Time

5 minutes

Cook Time

30 minutes

Servings

4 servings

Ingredients

6 large eggs well beaten
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper ground
4 slices bacon cooked and crumbled
1 cup sausage ground, cooked
1/2 cup ham diced
2 large green onions chopped
1 cup cheese shredded

Instructions

Put a metal trivet in the bottom of the Instant Pot pot and add 1 cup water.
In a large bowl whisk together the eggs, milk, salt and pepper.
Add bacon, sausage, ham, green onions, and cheese to a 1 quart soufflé dish and mix well. Pour egg mixture over to top of the meat and stir to combine.
Loosely cover the souffle dish with aluminum foil. Use an aluminum foil sling to place the dish on the trivet in the pressure cooking pot.
Lock lid in place. Select High Pressure and 30 minutes cook time. When timer beeps, turn off, wait 10 minutes, then use a quick pressure release.
Carefully open the lid, lift out the dish and remove the foil. If desired, sprinkle the top of the quiche with additional cheese and broil until melted and lightly browned. Enjoy!

Recipe Notes

Not sure how to make a foil sling? Check out Barbara's post on it here!

http://www.pressurecookingtoday.com

Barbara Schieving

Barbara is the author of two successful blogs: PressureCookingToday.com and Barbarabakes.com. She has been an avid baker for over 35 year and is the author of Sweet Simple Dream Puffs. She has worked with some of the top brands in creating recipes in the United States including Red Star Yeast, Hershey’s, McCormick, Dove Chocolate and many more. Barbara’s blog Pressure Cooking Today shares her easy to make and delicious recipes all done in a pressure cooker.