Description
Keto Instant Pot Crustless Quiche delivers a protein-packed breakfast without carbohydrate guilt. Creamy eggs, sharp cheddar, and tender vegetables combine in a quick pressure cooker marvel that satisfies keto dieters with minimal preparation.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 225g / ½ lb kale (dinosaur/lacinato variety, de-ribbed and chopped)
- 7 medium mushrooms (140g / 5 ounces, sliced)
- 1 small onion (diced)
Dairy and Cream:
- 60g / ½ cup cheddar cheese (shredded)
- 60g / ¼ cup ricotta cheese
- 120 milliliters / ½ cup heavy cream (double cream)
- 2 tablespoons unsalted butter
Seasonings and Additives:
- 3 cloves garlic (grated or finely minced)
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- 1 tablespoon lemon zest (zest from one lemon)
- 240 milliliters / 1 cup water
Instructions
- Prepare the Instant Pot for vegetable sautéing by melting butter on the “Sauté” setting. Introduce mushrooms, onion, garlic, and thyme, caramelizing them for approximately 10 minutes. Incorporate kale and continue cooking for an additional 2 minutes until wilted. Deactivate the sauté function.
- Coat a 1.5-quart (1.5 liters) casserole dish with butter, ensuring a compatible glass lid that fits inside the Instant Pot is available.
- Create the egg mixture by whisking eggs and heavy cream in a large mixing bowl. Season with salt and lemon zest. Fold in three-quarters of the cheddar cheese, reserving the remaining portion for topping. Integrate the sautéed mushroom-kale combination.
- Transfer the egg mixture into the prepared casserole dish. Distribute small ricotta cheese dollops across the surface. Cover with the glass lid.
- Position the trivet inside the Instant Pot. Pour of water into the pot’s base. Gently place the covered casserole dish onto the trivet. Secure the Instant Pot lid, ensuring the steam release valve is closed.
- Initiate pressure cooking by selecting “Manual” mode and setting the timer to 20 minutes. Upon completion, cancel the cooking process and allow natural pressure release for 10 minutes.
- Using an oven mitt, carefully perform a quick steam release. Wait for the silver dial to drop before opening the lid.
- Garnish the quiche with the remaining cheddar cheese. Choose between two finishing methods: either replace the Instant Pot lid for 3 minutes to melt the cheese or transfer the dish to a preheated broiler for 3-5 minutes to achieve a golden-brown top.
Notes
- Pick peak-quality ingredients to elevate the quiche’s overall taste and ensure a restaurant-worthy result at home.
- Create a smooth egg base by whisking ingredients thoroughly, breaking down any lumps for a silky, consistent texture.
- Protect your quiche from sticking by generously coating the baking dish with butter or non-stick spray before adding the mixture.
- Enhance the golden-brown top by carefully broiling the dish for a few minutes, watching closely to prevent burning.
- Control moisture levels by selecting fresh vegetables and draining excess liquid before incorporating them into the egg mixture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 260
- Sugar: 1.6g
- Fat: 20.9g
- Carbohydrates: 7.1g
- Fiber: 1.2g
- Protein: 12.3g