Two things became abundantly clear from my friend Jen’s Facebook post about the Instant Pot she received for Christmas:
1. Home cooks continue to be both passionate and baffled by this newfangled kitchen appliance (as evidenced by the dozens of comments and lively commentary that followed her post).
2. Jen wasn’t the only one to get an Instant Pot under the tree.
With so many apparent newcomers to pressure cooking, I figured new recipes were in order. I turned to my current favorite resource on the topic, The Essential Instant Pot Cookbook
by Coco Morante. Over the past few months, I’ve been working my way through her recipes. Even better, though, is that Mr. Mom’s Kitchen has been working his way through the recipes, right down to the successful batch of Mac and Cheese he brought to Virginia’s end-of-season cross country potluck (I know. A dude who cooks and delivers food to a school potluck. Be still my heart).
What’s surprised me most when I first thumbed through the cookbook was the range of recipes that can be tackled in a pressure cooker. Did you know that the Instant Pot can produce a moist and tender carrot cake? Ditto a delicious “no-stirring-required” risotto. And that mac and cheese I mentioned? No need to pre-boil the noodles. Everything gets cooked right in the pot. Magic.
This all brings me to today’s recipe for crustless quiche. It’s got just five core ingredients, takes about 10 minutes of prep time, and results in a tasty quiche that you can eat anytime of day. That’s my kind of cooking.
If I’m lucky, it’s Mr. Mom’s Kitchen’s kind of cooking too (hint, hint).
Sidenote: If you are wondering whether or not to jump on the Instant Pot bandwagon, check out this review I wrote last year. You’ll find more Instant Pot recipes by heading here.
Crustless Instant Pot Broccoli Cheddar Quiche
This quiche is satisfying as is, but you can add ½ cup chopped ham, crumbled bacon, or sausage for a meaty variation, if you like. The base—eggs, milk, salt, and pepper—works for nearly any filling you can think of.
Ingredients
- 6 large eggs
- ½ cup whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 small head broccoli about 8 ounces, finely chopped
- 3 green onions white and light green parts, sliced
- 1 cup shredded Cheddar cheese 4 ounces
Instructions
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Butter a 1½-quart soufflé dish or a 7-cup round heatproof glass container.
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Fold a 20-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the soufflé dish to act as a sling for lifting the dish into and out of the Instant Pot. Pour 1 1/2cups water into the pot and add the trivet.
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In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the broccoli, green onions, and cheese.
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Pour the egg mixture into the prepared dish. Then, holding the ends of the foil sling, lift the dish and lower it into the Instant Pot. Fold over the ends of the sling so they fit inside the pot.
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Secure the lid and set the Pressure Release to Sealing. Select Manual setting and set the cooking time for 25 minutes at high pressure.
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Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam.
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Open the pot and, wearing heat-resistant mitts, grasp the ends of the foil sling and lift the quiche out of the Instant Pot. Let the quiche cool for at least 5 minutes, giving it time to reabsorb any liquid and set up.
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Slice and serve warm or at room temperature.
Reprinted with permission from The Essential Instant Pot Cookbook by Coco Morante, copyright © 2017. Photography by Colin Price. Published by Ten Speed Press, an imprint of Penguin Random House.
This post includes an affiliate link. Mom’s Kitchen Handbook earns a tiny percent of sales from these purchases.
Comments
01.08.2018 at11:46 AM #
Coco Morante
Thank you so much for featuring my recipe, Katie! It was a lot of fun for me to discover the wide variety of foods you can make in an Instant Pot too — it’s so versatile, right? I’m so glad you’re enjoying the book!
01.08.2018 at11:46 AM #
Katie Morford
Thank you for sharing your wonderful recipe. I’m also hooked on the brown butter steel cut oatmeal in the book as well!
01.08.2018 at3:20 PM #
Jen
This looks yummy. Unfortunately I don’t have a soufflé dish. I’m finding I need to buy many more things so that I can use my instant pot more. Argh!
01.08.2018 at3:20 PM #
Laurie-Ann Barbour
That is frustrating. I recommend trying thrift stores.
01.08.2018 at3:20 PM #
Katie Morford
I would imagine you could use a cake pan if you have one that’s on the smaller side and can fit in the Pot. I would thin about 7 inches in diameter might be comparable to the souffle dish.
01.08.2018 at3:20 PM #
Annette
I just made this and it is YUMMY! I used my glass corning storage bowl. It says on the bottom that it is ovenproof.
01.09.2018 at8:52 AM #
Laurie-Ann Barbour
Thanks for the new Instant Pot recipe (which I’m definitely going to try) and cookbook recommendation. And here’s a recommendation for an alternative to the foil sling – it’s a silicone band: http://www.theveggiequeen.com/product/ultimate-pressure-cooker-sling/
03.25.2018 at5:52 AM #
Marcie Desmond
Do you think this would work with one of those stackable stainless steel pans with the covers (PIP cooking!)? I was wondering how it would work covered and the stackables are easy to lift out.
03.25.2018 at5:52 AM #
Katie Morford
I would imagine so.
04.07.2018 at10:07 AM #
April
This sounds SO good! How would I change the time for mini quiches?
04.07.2018 at10:07 AM #
Katie Morford
Mini quiches in the Instant Pot? Not sure without trying it out. I’d probably do a search on Google to see if you can find other recipes for scaled down mini quiches and see the cooking time. Let me know if you try it.
06.05.2018 at6:33 AM #
Nancy
I made a mini version yesterday using 2 eggs and adjusting the rest of the ingredients accordingly. Used a 4-inch wide ramekin that is 3 inches high and pressure cooked on high for 8 mins, with a 10-min slow release. Came out perfect!
I also highly recommend Coco Morante’s cookbook! I’m cooking my way through it now.
06.05.2018 at6:33 AM #
Katie Morford
Terrific. Thank you for sharing your adaptation.
08.03.2018 at7:46 AM #
Regina
I made this recipe this morning however it was still raw in the middle. I set to high pressure, pressure cook for 25 min and natural vent for 10 just as directions suggest.
08.03.2018 at7:46 AM #
Katie Morford
Hi Regina,
Oh gosh, sorry hear that! I’m not sure what to attribute that to, unless your pan size was different. Hopefully you were able to cook it for a little longer. Thanks for the feedback.
09.04.2018 at3:31 PM #
Debra Banevich
So Corningware or Pyrex should work, right?
09.04.2018 at3:31 PM #
Katie Morford
My understanding is that anything safe to use in the oven is safe to use in the Instant Pot. I have read that Instant Pot cooking in Pyrex may take a little longer, so that might be worth looking into.
09.30.2018 at1:45 PM #
Mary H
I followed the recipe exactly (except for using a leek instead of green onions simply because that’s what I had, and using a 7″ Demarle cake mold). The quiche set up nicely, but it needed some more flavor. I felt like overall it was a little overcooked and watery, something I am experiencing a lot with the IP. I may try it again with some added spices, just a cup of water added to the pot instead of a cup and a half, and few minutes less cook time but may put it under the broiler for a few minutes at the end to give the top a nice golden brown crispiness.
09.30.2018 at1:45 PM #
Katie Morford
Thanks for the feedback Mary. This is definitely one of those recipes that can be tinkered with, adding spices and so forth to suit your taste. Let me know if you try it again. I’ll be curious to hear about your results a second time around.
10.19.2018 at6:19 AM #
Nancy
So.. do the directions mean I let it fully cook for 25 minutes, then let it auto release for an additional 10 minutes? Or do I let it auto-release for the first 10 minutes and then the last 15 I keep the pressure open and on full release? I’m new to pressure cooking so that bit is confusing to me.
10.19.2018 at6:19 AM #
Katie Morford
Basically it means that after 25 minutes of pressure cooking you leave it for 10 minutes to release naturally (don’t touch anything). After that, open the vent to release any remaining pressure and then remove the quiche. Does that make sense?
12.28.2018 at4:45 PM #
loveinstantpot
I just made this today. I felt like it needed another cup of cheese, maybe because it doesn’t have cream in it. And the broccoli didn’t come out all nice and green like in your pic, it was overcooked! But it looks like 25 minutes is the right timing for this quiche. Maybe I should just try different ingredients.
12.28.2018 at4:45 PM #
Katie Morford
It’s definitely a recipe that lends itself to tinkering. More/less cheese and different vegetables are all fair game.
01.06.2019 at2:38 PM #
LadyJCM
This recipe is fantastic! I’m trying it right now, plus a variation. In response to Jen, you don’t really need a soufflé dish. I’m using one of the instant pot compatible stainless steel pans. In fact i’m using too and making two quiches at once using the two tier stainless pans. One follow the recipe and the other is variation with Spinach and mushrooms! 🙂 Why make one when you can make two at once!
01.06.2019 at2:38 PM #
Katie Morford
Thanks for sharing your tips! Most appreciated.
Katie
09.21.2019 at1:58 PM #
PK
My trivet has handles that I think I could use to lift the dish out of the pot. Would I still need the foil (or silicone) sling?
09.21.2019 at1:58 PM #
Katie Morford
As long as it’s heat-friendly, I would think not.
09.25.2019 at1:57 PM #
Carlotta
This recipe is outstanding. It came out perfect. The only change I made was to swap out goat cheese for the cheddar. This is a keeper. Thank you!
12.25.2019 at10:04 AM #
Richard
Came out very watery and not done in the center. Had to turn it out onto a pan and bake it. Very disappointed.
12.25.2019 at10:04 AM #
Katie Morford
Hi Richard, I’m sorry this didn’t work out for you. I’m finding people are having mixed results with this recipe. Some say it’s perfect and others have results similar to yours. I’m going to try it again myself and see if I can sort out the inconsistencies. Thank you for the feedback.
02.11.2020 at6:29 PM #
Jeff
All I have to say is great recipe. I didn’t have a souffle dish so I used the Instant Pot metal pan and it worked out great. It looked a little soggy when I first pulled it out of the pot, but I let it sit about 10 minutes instead of the 5 minutes and it came out great. I did add a little extra cheese on top when I first pulled it out for a little extra flavor after reading some of the posts. This is definitely a recipe I will be using over and over again. Thank you for posting. I do have the book also, and I would recommend it to anyone who is just starting out with using an Instant Pot as I am.
02.11.2020 at6:29 PM #
Katie Morford
Thanks for the feedback, Jeff. I’ve had good success with this recipe, but I know others haven’t. I think I’ll make that change to let it sit for a longer, because the egg does firm up as it cools.
05.08.2020 at11:26 AM #
Avery
This recipe looks amazing! I want to try it in my instant pot, and am wondering if I could use a spring form pan instead, And if it would be okay to set the instant pot on delay start over night so it will be ready in the morning?
05.08.2020 at11:26 AM #
Katie Morford
I think a spring form pan would be fine. I wouldn’t recommend delay start, since you wouldn’t want raw eggs sitting at room temp for so long for food safety reasons.
08.26.2020 at12:49 PM #
Sandy
I love your book! I am going to try this quiche tonight …,there will be 5 of us… can I make 2? If so will the time change?
I made the barley mushroom side dish last night and it took forever to heat up and start cooking😢 we ate late! It was good though! I wish we could determine the heat up times! That is never in any recipe😐
08.26.2020 at12:49 PM #
Katie Morford
Hi Sandy, I’m not sure about making two at once. You could try adding an extra two eggs, an extra splash of milk, and a little more seasoning to this to bump up the volume.
11.06.2020 at9:43 AM #
Kathy Johnston
Love the recipe. Need nutrition facts.
06.25.2021 at11:55 PM #
karen kuller
Hi Katie how can I make this without an instant pot ? Thank you!
06.25.2021 at11:55 PM #
Katie Morford
Hi Karen, I would probably follow the cooking instructions in this recipe https://www.momskitchenhandbook.com/wp-admin/post.php?post=19664&action=edit and adjust the cooking time, pulling the quiche out when the eggs are just firm.
07.08.2021 at5:46 AM #
Karen
Thank you. One day I might venture into using instant pots and never look back . In the meantime…
07.08.2021 at5:46 AM #
Katie Morford
🙂
07.27.2021 at10:55 AM #
Natasha
Easy & delicious! I’ve made this multiple times. If you want a smaller portion, you can reduce to 5 eggs, 1/3 cup each for milk and flour. I’ve also added chunks of ham and subbed kale for broccoli. It’s a flexible recipe.
11.03.2022 at6:41 AM #
Sofi
I tried this and my quiche came out soggy, there was water at the bottom of the pan, any suggestions?
11.03.2022 at6:41 AM #
Katie Morford
Hi Sofi, The only thing I can think of is that the broccoli put out a lot of liquid. I’d say cut back the amount of broccoli a bit or lightly steam it before adding it to the egg. I will try to re-test this recipe and see what happens.