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–+ servings
A sliced mushroom and herb frittata, inspired by an Instant Pot Quiche, sits on a wooden board with fresh chives sprinkled on top.
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Instant Pot Quiche

Crustless Instant Pot quiche with mushrooms is an easy breakfast or French brunch to make quickly. Use Ninja Foodi pressure cooker too.
Prep Time15 minutes
Cook Time25 minutes
Course: Breakfast
Cuisine: French
Keyword: instant pot, mushroom, pressure cooker, quiche
Servings: 4
Author: Justine

Equipment

Ingredients

  • 6 large eggs
  • 1/2 cup milk whole
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp garlic minced
  • 4 oz mushrooms sliced
  • 1 cup Swiss cheese or pepper jack
  • 1 cup water for inside pot to steam quiche

Instructions

  • In a bowl whisk eggs, then add milk and seasonings. Stir in sliced mushrooms.
  • Spray the inside of your 6" round pan with non stick spray. Spread cheese on the bottom and spread out evenly. Pour egg mixture on the top.
  • Put trivet on the bottom of the pressure cooker, pour water inside. Place filled pan on top of trivet.
  • Pressure cook on high for 25 minutes with a 10 minute natural release. Release rest of steam and quickly remove lid flipping upside down so condensation doesn't fall on to the top of the quiche.
  • Allow to cool for 10-15 minutes in pan. Slide knife around outside to release. Release outside of springform pan if used and transfer to a plate to serve.

Nutrition

Serving: 2oz | Calories: 240kcal | Carbohydrates: 4g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 308mg | Sodium: 463mg | Potassium: 266mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 679IU | Vitamin C: 1mg | Calcium: 326mg | Iron: 2mg