Instant Pot Broccoli And Cheddar Crustless Quiche

by

Carrie Forrest

POSTED Fri, December 13, 2019

Serves

6

Total Time

40 MINS

Calories

302

Making a quiche in the Instant Pot® feels like a magic trick, especially when you don’t want to use your oven. It’s savory with just enough cheese to feel a bit decadent, so it’s perfect for weekend brunch. The...

recipe-image

    INGREDIENTS


  • Broccoli icon
    Broccoli

    1 cup (about 91.2 g)chopped

  • Black pepper icon
    Black pepper

    ¼ teaspoon (about 0.54 g)freshly ground

  • Cheddar cheese icon
    Cheddar cheese

    ½ cup (about 52.5 g)shredded

  • Butter-flavored cooking spray icon
    Butter-flavored cooking spray

    as needed

  • Water icon
    Water

    1 cup (about 240 g)

  • Egg icon
    Egg

    8 (about 400 g)

  • 1% milk icon
    1% milk

    ½ cup (about 120 g)

  • Whole wheat flour icon
    Whole wheat flour

    ½ cup (about 64.8 g)

  • Sea salt icon
    Sea salt

    ¼ teaspoon (about 1.62 g)

    METHOD


  • 1. Spray butter-flavored cooking spray onto a clean baking dish
  • 2. Place a clean rack in the inner pot
  • 3. Add water to the inner pot
  • 4. Whisk egg, 1% milk, whole wheat flour, broccoli, sea salt, black pepper and cheddar cheese into a clean large mixing bowl
  • 5. Pour mixture into baking dish
  • 6. Lower baking dish onto rack
  • 7. Close and lock the lid and turn the steam release handle to Sealing
  • 8. Pressure cook - Manual, High, 30 min
  • 9. Natural release - 10 min
  • 10. Release pressure - Quick venting
  • 11. Remove baking dish from inner pot
  • 12. Sprinkle with cheddar cheese
  • 13. Serve immediately

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