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This quiche happens like magic in the magic pressure pot. Let me just tell you the story of how my egg casseroles go in the oven…I wait, I wait, I wait (I wait) it. is. never. cooked. The end. Not this time, this Instant Pot spinach and parmesan crustless breakfast quiche came through for me. I poured the mixture into a springform pan (cheesecake pan) and lowered it down, expecting a puddly uncooked mess in the end. That was fake news.
As you can see, it came out perfectly. I added potatoes to the bottom, a little onion and frozen spinach, parmesan cheese, all the good things. And let’s just talk for a minute about how many different things this can be:
Southwest Breakfast Quiche: Eggs, half and half, bell pepper, onion, sausage, cheddar or pepper jack cheese.
Philly Cheesesteak Quiche: Eggs, half and half, green bell pepper, onions, steak, provolone cheese.
Bacon and Spinach Quiche: Eggs, half and half, cooked bacon, spinach, onions, white cheddar cheese.
Mediterranean Breakfast Quiche: Eggs, half and half, cherry tomatoes, asparagus, olive oil, goat cheese.
I mean…we can pretty much keep going all day, right? The bottom line is: you do you boo.
How To Make A Spinach and Parmesan Instant Pot Crustless Breakfast Quiche
The method here is more important than the mixture. I messed up a little so you have to do what I say and not what I did here. You will put the steam grate in the bottom of the Instant Pot. Make sure you place it such that the handles are upright and not folded under like I did it. You will need those handles to pull the springform pan up. Or you can just struggle with it like I did. It will still come up. I’m a hot mess.
I only wanted to use one potato here to limit the number of carbs, but still provide a rigid-ish bottom to the quiche since we are going crustless. I used a mandolin to get the potato slices thin and even.
Go ahead and pour the water in the bottom of the Instant pot. Pour the egg mixture into the closed and locked springform pan, and lower it down into the instant pot. My recommendation: Put the pan on the steam grate and lower the whole thing down at once.
Set it to Manual for 10 minutes, making sure the toggle on top of the lid is pushed to “sealing”. Allow it to pressure release naturally, 10-13 minutes. Top it with cheese and broil it for 2 minutes.
Make This A Brunch
This is a really quick spinach parmesan breakfast quiche you can cook in the Instant Pot. No crust, limits the number of carbs. Perfect for entertaining, brunch, or breakfast for dinner.
2/3 cup half and half
1/2 red onion, diced
8 oz frozen spinach
1/4 cup parmesan
1/4 tsp black pepper
1/4 tsp salt
1 medium red potato, thinly sliced
1 cup mozzarella cheese, shredded
Add 1 cup of water to the bottom of the Instant Pot
Whisk together eggs, half and half, parmesan, salt and pepper
Stir in spinach and onion
Spray bottom and sides of springform pan with cooking spray
In the bottom of a springform pan, layer sliced potato. Allow edges to slightly overlap.
Pour in egg mixture
Close lid and push toggle toward “sealing”
Press Manual and adjust the time to 10 minutes
When time has finished, allow the Instant Pot to release it’s pressure naturally. This will take 10-13 minutes.
Remove the pan, and sprinkle mozzarella cheese on top
Place under broiler set to 425° for 2 minutes
Use caution when removing the lid of the Instant pot, there will be steam
Either allow to cool for a few moments or use protection over your fingers when touching the handles of the steam grate.
- Category: Breakfast
- Method: Instant Pot
- Cuisine: North American
Keywords: Instant Pot, Eggs, Egg Casserole, Quiche, Frittata, Spinach, Parmesan, Omelette, Easy Breakfast, Breakfast for guests, brunch