Crustless Artichoke and Kalamata Olive Quiche

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.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

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, Michelle Fagone, modern, peeled and diced red onion, prep 10 min, pressure cook, roma tomato, salt, sliced pitted kalamata olives, water, whole milk

Prep Time

10 min

Cook Time

8 min

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.