Broccoli And Cheddar Crustless Quiche

By: The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest

Broccoli And Cheddar Crustless Quiche
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PREP TIP: This quiche reheats nicely in the microwave. Place it in a microwave-safe bowl with 1 teaspoon of water. Cover with plastic wrap and poke a few holes in the wrap. Heat on high for 1 minute. Serve hot.","PER SERVING Calories: 223; Fat: 16g; Carbohydrates: 5g; Fiber: 1g; Protein: 16g; Sodium: 350mg"]
cuisine icon Keywords
30-60 min, 6 servings, breakfast, chopped broccoli florets, contributed, cook 30 min, cup water, easy, eggs, fine sea salt, freshly ground black pepper, low-fat milk, modern, nonstick cooking spray, prep 10 min, pressure cook, shredded cheddar cheese divided, vegetarian, whole wheat flour

prep icon Prep Time
10 min
cook icon Cook Time
30 min

serving icon Servings
6 Servings
Ingredients
  • Nonstick cooking spray
  • 1 cup water
  • 8 eggs
  • 1/2 cup low-fat milk
  • 1/2 cup whole wheat flour
  • 1 cup chopped broccoli florets
  • 1 1/2 cups shredded Cheddar cheese divided
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
Instructions
  • Spray an 8-inch ceramic soufflé dish with the cooking spray.
  • Place the trivet in the inner pot, then pour in the water.
  • If needed, make an aluminum sling.
  • In a large bowl, whisk together the eggs, milk, flour, broccoli, 1 cup of the cheese, and the salt and pepper.
  • Pour the mixture into the soufflé dish. Use the sling to lower the soufflé dish onto the trivet.
  • Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 30 Minutes. Make sure the steam release knob is in the sealed position. After cooking, Naturally Release the pressure for 10 Minutes, then quick release any remaining pressure.
  • Unlock and remove the lid. Use the sling to remove the soufflé dish.
  • Sprinkle the remaining 1/2 cup of cheese on top of the quiche. Using a sharp knife, slice the quiche into 6 wedges. Serve immediately, or place the quiche in an airtight container and refrigerate for up to 4 days.
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