Description
One of my favorite breakfast dishes to make is my crustless broccoli and cheddar quiche. It’s perfect if you have a large gathering for breakfast because just like a cake, you can cut slices for yourself and have a nice meal. Another great thing about quiche is that you can easily save it in the fridge to have later in the day. Quiche serves as a great meal any time of the day if you like eggs like me, so save it and eat it for later.
Ingredients
Scale
- 6 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small head broccoli (about 8 ounces), finely chopped
- 3 green onions, white and green parts, sliced
- 1 cup shredded cheddar cheese (4 ounces)
Instructions
- Butter a 1 1/2 quart souffle dish or a 7 cup round heatproof glass container.
- Fold a 20 inch long sheet of aluminum foil in half lengthwise twice to create a 3 inch wide strip. Center it underneath the souffle dish to act as a sling for lifting the dish into and out of the instant pot. Pour 1 1/2 cups water into the pot and add the trivet.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the broccoli, green onions, and cheese.
- Pour the egg mixture into the prepared dish. Then, holding the ends of the foil sling, lift the dish and lower it into the instant pot. Fold over the ends of the sling so they fit inside the pot.
- Secure the lid and set the pressure release to sealing. Select manual setting and set the cooking time for 25 minutes at high pressure.
- Let the pressure release naturally for at least 10 minutes, then move the pressure release the venting to release any remaining steam.
- Open the pot and, wearing heat resistant mitts, grasp the ends of the foil sling and lift the quiche out of the instant pot. Let the quiche cool for at least 5 minutes, giving it time to reabsorb any liquid and set up.
- Slice and serve warm or at room temperature.
