Crustless Artichoke and Kalamata Olive Quiche

By: I Love My Instant Pot Gluten Free Diet by Michelle Fagone

Crustless Artichoke and Kalamata Olive Quiche
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6 servings, breakfast, chopped fresh dill, contributed, cook 8 min, crumbled feta cheese, diced jarred artichokes, easy, gluten free, ground black pepper, large eggs, modern, peeled and diced red onion, prep 10 min, pressure cook, roma tomato, salt, sliced pitted kalamata olives, water, whole milk

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

serving icon Servings
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
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.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.