Instant Pot Keto Crustless Quiche – An easy pressure cooker quiche recipe with a light luxurious texture. It is low in carbohydrates, rich in protein and incredibly tasty!
Why We Love This Keto Crustless Quiche Recipe
When was the last time you made a quiche?
Was it soft and pillowy, or crispy around the edges and dry in the middle?
Quiche is an easy kind of recipe to prepare. Yet it is also a dish that people often cook for too long. We’re so concerned about the possibility of raw eggs in the middle that we leave it in the oven for way too long.
It’s a common mistake.
There are ways to make a quiche safely… Placing a water bath in the oven certainly helps.
However, I find the best way to ensure your quiche is moist and fluffy in the center is to pressure cook it.
That’s right, bake it in your Instant Pot!
In the pan, the pressure cooker creates a great steam bath for the quiche. This locks in the moisture and guarantees the perfect ultra-silky texture of a good French quiche.
When the quiche comes out of the Instant Pot, it will be wonderfully soft and smooth. It’s a fluffy slice of egg with speckled, salty savory goodness spread throughout.
Once you try this Instant Pot Keto Crustless Quiche, you’ll never make a regular quiche again! This is the absolute best way to do it!
Ingredients you need
- Eggs – I use whole eggs here, but for a lighter quiche you can also use just egg whites!
- Heavy cream – For extra fluff and creamy texture.
- Fresh spinach – Cut it into pieces!
- Sun dried tomatoes – Cut these into cubes and make sure they drain.
- Fontina Cheese – I love grated Fontina cheese here, but Gouda would work well too.
- Crumbled Feta – For salty, spicy snacks!
- Fresh Rosemary – Or dried, if you prefer.
- Ground red pepper – For just a little warmth!
- Salt pepper – The taste.
How to Make Instant Pot Keto Crustless Quiche?
Making quiche in an electric pressure cooker couldn’t be easier!
Butter a 7-8 cup soufflé dish. Place the trivet in the Instant Pot. Then add 1 1/2 cups of water to the pan and place the soufflé dish on the rack.
Crack the eggs into a mixing bowl. Beat well. Then whisk in the cream, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
Stir in all remaining ingredients. Pour the mixture into the soufflé dish.
Lock the Instant Pot lid in place. Set to manual Pressure cooking high for 30 minutes. Once the timer goes off, turn on the Instant Pot out and run one Quick release.
Let the quiche sit in the Instant Pot for 5-10 minutes. Make sure the steam valve is lowered and then unlock the lid.
Carefully lift the soufflé dish from the Instant Pot. Slice and serve.
Recipe tips and variations
- Vegetables: Alternate the vegetables here! You can add or leave out vegetables to make this quiche exactly how you like it. Try adding broccoli, roasted red peppers, onions, asparagus or mushrooms to the egg mixture!
- Add meat: Add ham, cooked bacon or sausage to the mix!
- Switch the cheese: You can use any cheese you like, including cheddar cheese or mozzarella for a lighter flavor!
Serving suggestions
This Instant Pot Quiche is packed with protein and nutrients, but you might want to add something different for a brunch party! Try combining it with some of my favorites:
Frequently Asked Questions
What is the difference between a quiche and a frittata?
In general, a quiche is made with a crust and a frittata is not. Quiche also contains milk or cream in the egg mixture, while frittata does not! This Instant Pot Keto Crustless Quiche breaks the rules a bit, but can still be considered a quiche!
How do I store leftover crustless quiche?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Heat it in the microwave or oven until heated through, but be careful not to overcook it!
Can I freeze quiche for later?
Certainly! To freeze, wrap the quiche in plastic wrap and then freeze in an airtight container for up to 3 months. Let it thaw in the refrigerator overnight before reheating and serving.
Instant Pot Keto Crustless Quiche
Instant Pot Keto Crustless Quiche – An easy pressure cooker quiche recipe with a light, luxurious texture. It is low in carbohydrates, rich in protein and incredibly tasty!
Portions: 6 pieces
- 6 big Eggs
- 3/4 cup heavy cream
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped sun-dried tomatoes, drained
- 3/4 cup grated fontina cheese, or Gouda
- 1/2 cup crumbled feta cheese
- 1 teaspoon fresh chopped rosemary
- 1/4 teaspoon ground red pepper
- Salty and pepper
- Butter one Soufflé dish for 7-8 cups. Place the rack in the Instant pot. Then add 1 1/2 cups of water to the pan and place the soufflé dish on the rack.
- Crack the eggs into a mixing bowl. Beat well. Then whisk in the cream, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- Stir in all remaining ingredients. Pour the mixture into the soufflé dish.
- Lock the Instant Pot lid in place. Set to manual Pressure cooking high for 30 minutes. Once the timer goes off, turn off the Instant Pot and perform an action Quick release.
- Let the quiche sit in the Instant Pot for 5-10 minutes. Make sure the steam valve is lowered and then unlock the lid.
- Carefully lift the soufflé dish from the Instant Pot. Slice and serve.
Don’t like spinach and sun-dried tomatoes? Try adding broccoli and ham, or roasted red peppers and green onions.
Portion: 1slice, Calories: 293kcal, Carbohydrates: 4G, Egg white: 14G, Fat: 24G, Saturated fat: 13G, Cholesterol: 281mg, Sodium: 377mg, Potassium: 289mg, Fiber: 0G, Sugar: 2G, Vitamin A: 1245IU, Vitamin C: 2.6mg, Calcium: 211mg, Iron: 1.6mg
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