Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
7 servings
|
Ingredients
- 3 ounces asiago cheese shredded
- 2 ounces mushrooms finely diced
- 1 tbsp chives snipped
- 3 tbsp spinach leaves cut into thin ribbons
- 4 eggs beaten
- 1/4 cup heavy cream or half and half
- 1/2 tsp garlic salt
- 1/2 tsp kosher salt
- 1 cup Water
- Additional asiago cheese for garnish (optional)
Ingredients
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Instructions
- Coat the inside of a silicone mold with nonstick spray
- Firmly press the asiago cheese into the bottom and slightly up the sides of the silicone mold. Top with diced mushrooms, chives and spinach.
- Combine the eggs, cream, garlic salt and salt in a medium bowl and whisk thoroughly. Pour into molds. Molds should not be more than 3/4 full.
- Pour
1 cup of water in the Instant Pot and insert the trivet. Carefully lower the mold on to the trivet. Secure the lid, making sure the vent is closed. - Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Carefully remove the mold and turn out onto a plate while still warm. Immediately flip each mini quiche so that the mushrooms are on top and press down lightly with fingers to flatten the bottom of each quiche.
- Garnish with additional asiago cheese if desired. Serve warm.
Recipe Notes
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
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