Crustless Meat Lovers Quiche

By: Barbara Schieving

Crustless Meat Lovers Quiche
cuisine icon Cuisine
French
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Celiac, Gluten Free, Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Not sure how to make a foil sling? Check out Barbara's post on it here!"]
cuisine icon Keywords
30-60 min, 4 servings, bacon, black pepper, breakfast, celiac, cheese, contributed, cook 30 min, easy, eggs, french, gluten free, green onions, ham, low carb, milk, prep 5 min, pressure cook, salt, sausage

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
4 servings
Ingredients
  • 6 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 slices bacon
  • 1 cup sausage
  • 1/2 cup ham
  • 2 large green onions
  • 1 cup cheese
Instructions
  • Put a metal trivet in the bottom of the Instant Pot pot and add 1 cup water.
  • In a large bowl whisk together the eggs, milk, salt and pepper.
  • Add bacon, sausage, ham, green onions, and cheese to a 1 quart soufflé dish and mix well. Pour egg mixture over to top of the meat and stir to combine.
  • Loosely cover the souffle dish with aluminum foil. Use an aluminum foil sling to place the dish on the trivet in the pressure cooking pot.
  • Lock lid in place. Select High Pressure and 30 minutes cook time. When timer beeps, turn off, wait 10 minutes, then use a quick pressure release.
  • Carefully open the lid, lift out the dish and remove the foil. If desired, sprinkle the top of the quiche with additional cheese and broil until melted and lightly browned. Enjoy!
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