Crustless Instant Pot Broccoli Cheddar Quiche Recipes

INSTANT POT CRUSTLESS QUICHE RECIPE

Instant Pot Crustless Quiche Recipe image

Learn how to make a kale quiche in the Instant Pot! This healthy Instant Pot crustless quiche recipe is quick and easy, with simple ingredients.

Provided by Maya | Wholesome Yum

Time 1h2m

Number Of Ingredients 13

Ingredients

2 tbsp Unsalted butter
7 medium Mushrooms ((~5 oz, sliced))
1 small Onion ((diced))
3 cloves Garlic ((grated or finely minced))
1/2 tsp Dried thyme
1/2 lb Kale ((dinosaur/lacinato variety; de-ribbed and chopped))
6 large Eggs
1/2 cup Heavy cream
1 tsp Sea salt
1 tbsp Lemon zest ((zest from one lemon = 1 tbsp))
1/2 cup Cheddar cheese ((shredded))
1/4 cup Ricotta cheese
1 cup Water

Steps:

Use butter to grease a 1.5-quart (1.5-L) casserole dish with a glass lid that fits inside the Instant Pot. Set aside.
Press the "Manual" setting and decrease the time using the "-" button until you reach 20 minutes. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 10 minutes.

Nutrition Facts : Calories 260 kcal, Carbohydrate 7.1 g, Protein 12.3 g, Fat 20.9 g, SaturatedFat 5.3 g, Cholesterol 25.3 mg, Sodium 492.3 mg, Fiber 1.2 g, Sugar 1.6 g, ServingSize 1 serving

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Crustless Broccoli-Cheddar Quiches image

Breakfast for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 8

Ingredients

Butter, for ramekins
Coarse salt and ground pepper
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Crusty bread and mixed salad (optional)

Steps:

Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Nutrition Facts : Calories 266 g, Fat 19 g, Fiber 1 g, Protein 17 g

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