Instant Pot Spinach Bacon Crustless Quiche
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.
Ingredients
- 6 lg Eggs
- 1 cup Half and Half
- ½ tsp Kosher Salt
- ¼ tsp Pepper
- ½ tsp Garlic Powder
- ¼ 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)
Instructions
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Spray a 7" diameter metal pan (such as a cake pan) with cooking spray. Pour 1 ½ cups of water into the inner liner pot of the pressure cooker.
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Crack the eggs into a mixing bowl and beat them.
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Add the remaining ingredients and mix well.
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Pour the mixture into the prepared pan (leave it uncovered).
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Set the pan on the trivet and carefully lower it into the pot.
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Close the lid of the pressure cooker and seal the vent.
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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.
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When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure.
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When the pin in the lid drops back down, open the lid.
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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.
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Use silicone or other oven mitts to carefully remove the trivet and pan from the pot.
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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.
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Invert onto a plate (very carefully, using a kitchen towel or something that will protect your hands from the heat).
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Slice and serve.
Recipe Notes
*You can sauté ½ an onion in some butter until soft. Then add the cooled onion to the eggs.