Broccoli and Cheddar Crustless Quiche

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 flour in the recipe isn’t used to create a crust; rather, it gives the quiche some structure and makes it easy to slice.

INSTRUCTIONS

1. Spray an 8-inch ceramic soufflé dish with the cooking spray.
2. Place the trivet in the inner pot, then pour in the water.
3. If needed, make an aluminum sling.
4. In a large bowl, whisk together the eggs, milk, flour, broccoli, 1 cup of the cheese, and the salt and pepper.
5. Pour the mixture into the soufflé dish. Use the sling to lower the soufflé dish onto the trivet.
6. 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 set to Sealing. After cooking, Naturally release the pressure for 10 minutes, then quick release any remaining pressure.
7. Unlock and remove the lid. Use the sling to remove the soufflé dish.
8. 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.