Instant Pot Crustless Quiche
Ingredients
The base
-
6
large
Eggs
-
½
cup
Heavy cream
-
1
tsp
Sea salt
-
1
tbsp
Lemon zest
The vegetables
-
2
tbsp
Unsalted butter
-
7
medium
Mushrooms (sliced)
-
1
small
Onion (diced)
-
3
cloves
Garlic (grated or finely minced)
-
½
lb
Kale (de-ribbed and chopped)
-
½
cup
Cheddar cheese (shredded)
-
¼
cup
Ricotta cheese
The cooking liquid
The seasoning
Instructions
- 1. Sauté butter in the Instant Pot and add mushrooms, onion, garlic, and thyme until lightly caramelized.
- 2. Add kale and sauté until wilted, then cancel the sauté function.
- 3. Grease a 1.5-quart casserole dish and set aside.
- 4. In a bowl, whisk eggs and cream, then mix in salt, lemon zest, and ¾ of the cheddar cheese along with the vegetable mixture.
- 5. Pour the egg mixture into the greased dish and dollop ricotta on top.
- 6. Place a trivet in the Instant Pot, add water, and carefully place the casserole dish on top.
- 7. Seal the Instant Pot lid and set to manual for 20 minutes.
- 8. Allow the pressure to release naturally for 10 minutes, then perform a quick release.
- 9. Remove the casserole dish, add remaining cheese on top, and melt it either in the Instant Pot or under a broiler.
Nutrition Facts (estimated)
Servings
6
Calories
260
Total fat
20.9g
Total carbohydrates
7.1g
Total protein
12.3g
Sodium
0mg
Cholesterol
0mg
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