Instant Pot Spinach Bacon Crustless Quiche is an easy to make recipe. This is a versatile recipe that you can make your own with simple ingredient swaps. Pressure cooker crustless quiche is a delicious low carb meal.
Instant Pot Spinach Bacon Crustless Quiche
Quiche is a dish that goes back several decades. Normally it is made like a pie, with a crust and baked in the oven.
If you are trying to eat low carb, or are gluten-free, this is a great recipe for you because I have eliminated the crust. You don’t need it.
Making a quiche in your Instant Pot® is really easy, and I will show you how.
This Instant Pot quiche recipe is made using the pan-in-pot, or PIP method (also called pot-in-pot).
This is when you put the ingredients into a pan that fits in the pressure cooker pot. Then cooked with the pan in the pot (get it?) 🙂
You do still need water inside the inner liner pot, and a trivet/rack to set the pan on as it should never touch the bottom of the pot.
Then you will use the handles of the trivet to get the pan back out of the pot.
Use this method of pressure cooking when the ingredients are too thick to bring the pot to pressure, and there is a risk of them burning in the inner liner pot.
Here are the simple steps to make Instant Pot Spinach Bacon Crustless Quiche:
Pressure cook the quiche and then do a quick release of the pressure.
There may be a little water on the quiche when you open the lid, which is normal. Just dab it off with a paper towel.
You can change up the flavors by what you add to the egg mixture. Some tasty combinations are:
• Spinach, mushroom, swiss
• Ham, cheddar cheese
• Broccoli, cheddar
• Caramelized onions, bacon, cheddar cheese
• Salsa, bell pepper, Mexican cheese blend
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If you make this delicious pressure cooker crustless quiche recipe, please leave a comment with a star rating below. I’d love to know how you liked it!
Instant Pot Spinach Bacon Crustless Quiche is an easy to make recipe. This is a versatile recipe that you can make your own with simple ingredient swaps.
- 6 lg Eggs
- 1 cup Half and Half
- 1/2 tsp Kosher Salt
- 1/4 tsp Pepper
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder*
- 8 slices Cooked Thick Cut Bacon, chopped (or cooked ham, diced)
- 1 cup Frozen Chopped Spinach, thawed and water squeezed out
- 1 cup Swiss Cheese, shredded (or your favorite cheese)
Spray a 7" diameter metal pan (such as a cake pan) with cooking spray. Pour 1 1/2 cups of water into the inner liner pot of the pressure cooker.
Crack the eggs into a mixing bowl and beat them.
Add the remaining ingredients and mix well.
Pour the mixture into the prepared pan (leave it uncovered).
Set the pan on the trivet and carefully lower it into the pot.
Close the lid of the pressure cooker and seal the vent.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 25 minutes. High Pressure. The pot will take a few minutes to come to pressure.
When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure.
When the pin in the lid drops back down, open the lid.
Make sure the center of the quiche is set before removing from the pot. If it is jiggly, just close the lid and let it sit a few minutes to cook a little more in the residual heat.
Use silicone or other oven mitts to carefully remove the trivet and pan from the pot.
There may be a small amount of liquid visible on the quiche. That is normal. Just use a paper towel to absorb it, or very carefully drain it.
Invert onto a plate (very carefully, using a kitchen towel or something that will protect your hands from the heat).
Slice and serve.
*You can sauté 1/2 an onion in some butter until soft. Then add the cooled onion to the eggs.
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