Making a quiche in the Instant Pot® feels like a magic trick, especially when you don’t want to use your oven. It’s savory with just enough cheese to feel a bit decadent, so it’s perfect for weekend brunch. The flour in the recipe isn’t used to create a crust; rather, it gives the quiche some structure and makes it easy to slice.
Nonstick cooking spray
1/2cupwhole wheat flour
1cupchopped broccoli florets
1 1/2cupsshredded Cheddar cheesedivided
1/4tspfine sea salt
1/4tspfreshly ground black pepper
Spray an 8-inch ceramic soufflé dish with the cooking spray.
Place the trivet in the inner pot, then pour in the water.
If needed, make an aluminum sling.
In a large bowl, whisk together the eggs, milk, flour, broccoli, 1 cup of the cheese, and the salt and pepper.
Pour the mixture into the soufflé dish. Use the sling to lower the soufflé dish onto the trivet.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 30 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Use the sling to remove the soufflé dish.
Sprinkle the remaining 1/2 cup of cheese on top of the quiche. Using a sharp knife, slice the quiche into 6 wedges. Serve immediately, or place the quiche in an airtight container and refrigerate for up to 4 days.
PREP TIP: This quiche reheats nicely in the microwave. Place it in a microwave-safe bowl with 1 teaspoon of water. Cover with plastic wrap and poke a few holes in the wrap. Heat on high for 1 minute. Serve hot.
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