Try this Crustless Meat Lovers Quiche recipe, or contribute your own.
- Carbohydrate 1.35870041781296 g
- Cholesterol 3.00000000253605 mg
- Fat 0.97513583415755 g
- Fiber 0.00110416666666667 g
- Protein 0.966456250816609 g
- Saturated Fat 0.559540833806307 g
- Serving Size 1 1 serving (30g)
- Sodium 12.0018333434775 mg
- Sugar 1.3575962511463 g
- Trans Fat 0.113405833429196 g
- Calories 18 calories
Step-by-step
- 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!
Swapping whole milk for heavy cream alters the custard structure entirely by increasing the fat content and producing a denser mouthfeel. Eggs and dairy form a delicate protein network when heated, requiring moderate temperatures to prevent rubbery textures. Cooking this dish inside a pressure cooker utilizes steam circulation to gently set the center without drying out the edges. Place a metal trivet inside the inner pot and add precisely one cup of water to generate the required steam. Whisk the six large eggs thoroughly until no white streaks remain before incorporating the dairy. Cover the one-quart souffle dish loosely with aluminum foil to deflect condensation from pooling on the surface during the pressure cycle. Set the appliance to high pressure for thirty minutes. Allow a ten-minute natural release before opening the valve to let the internal proteins relax gradually. Lifting the dish out safely requires a folded aluminum sling. Finishing the dish under a broiler for two minutes melts extra shredded cheese and adds color, provided the oven rack sits four inches from the heating element. Because this preparation packs heavy proteins and rich cured meats, pairing it with acidic or bitter elements creates balance. A crisp arugula salad dressed with a sharp lemon vinaigrette cuts through the high fat concentration of the bacon, sausage, and ham. Alternatively, roasted asparagus spears drizzled with balsamic reduction offer an earthy contrast that complements the savory cheese profile. Store leftovers in an airtight container in the refrigerator for up to three days, and reheat individual portions gently in a microwave at fifty percent power to prevent the eggs from toughening.
