Instant Pot Broccoli Cheddar Quiche

Instant Pot Quiche

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).

Instant Pot cookbook

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.

4.5 from 6 votes
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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.

Course Breakfast, Dinner, Lunch
Prep Time 10 minutes
Servings 4
Calories 267 kcal
Author katiemorford

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

  1. Butter a 1½-quart soufflé dish or a 7-cup round heatproof glass container.
  2. 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.

  3. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the broccoli, green onions, and cheese.
  4. 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.
  5. Secure the lid and set the Pressure Release to Sealing. Select Manual setting and set the cooking time for 25 minutes at high pressure.
  6. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam.
  7. 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.
  8. 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 at 11:46 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 at 11:46 AM #

katiemorford

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 at 3:20 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 at 3:20 PM #

Laurie-Ann Barbour

That is frustrating. I recommend trying thrift stores.

01.08.2018 at 3:20 PM #

katiemorford

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 at 3:20 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 at 8:52 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 at 5:52 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 at 5:52 AM #

katiemorford

I would imagine so.

04.07.2018 at 10:07 AM #

April

This sounds SO good! How would I change the time for mini quiches?

04.07.2018 at 10:07 AM #

katiemorford

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 at 6:33 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 at 6:33 AM #

katiemorford

Terrific. Thank you for sharing your adaptation.

08.03.2018 at 7:46 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 at 7:46 AM #

katiemorford

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 at 3:31 PM #

Debra Banevich

So Corningware or Pyrex should work, right?

09.04.2018 at 3:31 PM #

katiemorford

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 at 1:45 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 at 1:45 PM #

katiemorford

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 at 6:19 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 at 6:19 AM #

katiemorford

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 at 4:45 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 at 4:45 PM #

katiemorford

It’s definitely a recipe that lends itself to tinkering. More/less cheese and different vegetables are all fair game.

01.06.2019 at 2:38 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 at 2:38 PM #

katiemorford

Thanks for sharing your tips! Most appreciated.

Katie

09.21.2019 at 1:58 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 at 1:58 PM #

katiemorford

As long as it’s heat-friendly, I would think not.

09.25.2019 at 1:57 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!

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