Mini Mushroom Quiche


  • 3 ounces asiago cheese
  • 2 ounces mushrooms
  • 1 tbsp chives
  • 3 tbsp spinach leaves
  • 4 eggs
  • 1/4 cup heavy cream
  • 1/2 tsp garlic salt
  • 1/2 tsp kosher salt
  • 1 cup Water
  • Additional asiago cheese
  • Coat the inside of a silicone mold with nonstick spray
  • Firmly press the asiago cheese into the bottom and slightly up the sides of the silicone mold. Top with diced mushrooms, chives and spinach.
  • Combine the eggs, cream, garlic salt and salt in a medium bowl and whisk thoroughly. Pour into molds. Molds should not be more than 3/4 full.
  • Pour 1 cup of water in the Instant Pot and insert the trivet. Carefully lower the mold on to the trivet. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the mold and turn out onto a plate while still warm. Immediately flip each mini quiche so that the mushrooms are on top and press down lightly with fingers to flatten the bottom of each quiche.
  • Garnish with additional asiago cheese if desired. Serve warm.
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