Description

This Instant Pot Quiche is a delightful dish featuring a blend of eggs, cheese, and scrumptious mushrooms. It’s incredibly easy to make and perfect for a quick meal, whether for brunch or dinner. Enjoy the scrumptious flavors and simple preparation that make this quiche stand out, satisfying your craving for homemade goodness.

Ingredients

Scale

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

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Instructions

Whisk together the eggs in a bowl, then incorporate the milk and seasonings. Fold in the sliced mushrooms.
Spray a 6-inch round pan's interior with non-stick spray. Evenly distribute the cheese at the bottom and pour the egg mixture on top.
Place a trivet at the bottom of the pressure cooker, adding water inside. Set the filled pan on top of the trivet.
Pressure cook on high for 25 minutes, followed by a 10-minute natural release. After that, release any remaining steam and carefully flip the lid off upside down to prevent condensation from dripping onto the quiche.
Let it cool in the pan for 10-15 minutes. Run a knife along the edge to release, then remove the springform pan if used and transfer to a serving plate.

Notes

Feel free to customize with your favorite vegetables or meats for added flavor.
Allowing the quiche to cool before serving helps it set better, making it easier to slice.

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 1g
Sodium: 400mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 12g
Cholesterol: 340mg