15-30 min6 servingsAmerican

Crustless Artichoke and Kalamata Olive Quiche

By Michelle Fagone

6 servings

15-30 min

Easy

Crustless Artichoke and Kalamata Olive Quiche

Recipe Details

Course: Breakfast

Difficulty: Easy

Prep Time: 10 min

Cook Time: 8 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free

Yield: 6 servings

Ingredients

6 large eggs
1/4 cup whole milk
2 tsp chopped fresh dill
1/2 tsp salt
1/4 tsp ground black pepper
1 Roma Tomato
1/4 cup diced jarred artichokes
1/4 cup sliced pitted Kalamata olives
1/4 cup crumbled feta cheese
1/4 cup peeled and diced red onion
2 cups Water

Bring a little Greece to your breakfast table with this crustless quiche. The tangy flavor of the feta is a tried-and-true sidekick of the fruity yet briny flavor of the Kalamata olive. Taste aside, six of these little drupes contain as much fiber as an orange, which is perfect if you are on a gluten-free diet trying to compensate for the fiber you had to give up with whole-wheat breads.

INSTRUCTIONS

In a medium bowl, whisk eggs, milk, dill, salt, and pepper. Stir in tomato, artichokes, olives, feta cheese, and onion. Set aside.
Add egg mixture to a 7-cup glass dish greased with either oil or cooking spray.
Add water to the Instant Pot®. Insert steam rack. Place dish with egg mixture on steam rack. Lock lid.
Press the Manual or Pressure Cook button and adjust cook time to 8 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Remove dish from pot and let sit 10 minutes. Slice and serve warm.