Instant Pot Broccoli Cheddar 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).
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).
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.
- 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
Butter a 1½-quart soufflé dish or a 7-cup round heatproof glass container.
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.
In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the broccoli, green onions, and cheese.
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.
Secure the lid and set the Pressure Release to Sealing. Select Manual setting and set the cooking time for 25 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam.
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.
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.
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