Crustless Artichoke and Kalamata Olive Quiche


  • 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
  • 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.
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