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Bobbi Crustless Quiche Lorraine

Recipe At A Glance

  • 10 ingredients
  • Over 30 minutes
  • 6 Servings

Turn this kitchen gadget into your new best friend with this delicious and easy recipe for Instant Pot Crustless Quiche Lorraine from Bobbi’s Kozy Kitchen.

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Recipe Ingredients

  • 8 slices bacon, diced
  • 1/2 large onion, diced
  • 2 cups (8-oz. block) freshly shredded Swiss cheese, separated
  • 8 large Eggland’s Best Eggs (I used the Cage-Free)
  • 1 1/2 cups heavy whipping cream
  • 1/2 tsp. salt (or more to your taste level)
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. cayenne pepper
  • 1 cup water
  • Fresh chopped chives for garnish

Recipe Directions

  • Spray 7-inch cake pan or casserole dish with olive oil spray, or coat with butter. Make sure it is very well covered to avoid the eggs sticking.
  • Cut a circle of parchment paper to line the bottom of the dish for easy removal. *See Notes
  • Set the Instant Pot to the medium saute setting. Add the bacon and fry until crisp.
  • Remove the bacon with a slotted spoon and set it aside on a paper towel.
  • Add the onion to the pot and saute until soft, about 3 minutes.
  • Sprinkle the cooked bacon (reserving some for garnish if wanted), 1 1/2 cups of the Swiss cheese, and onions in the dish/pan and pour the egg mixture over them.
  • Place the liner back into the pot and pour the water into it.
  • Put the pan on the Instant Pot rack/trivet and carefully lower it into the Instant Pot with the handles. If your trivet does not have handles, you can make a handle with folded aluminum foil.
  • Lock the lid and set your Instant Pot to 25 minutes high pressure. Make sure vent is in the sealed position.
  • Once it beeps, allow a natural pressure release for 10 minutes before using the quick pressure release to remove any remaining pressure.
  • Open the lid and carefully remove the cake pan from the pressure cooker. Pat any water off the top with a towel.
  • Top with the remaining 1/2 cup of shredded Swiss cheese. Place under a broiler for 5 minutes or until the cheese has browned a bit.
  • Run a knife around the edges of the quiche and allow it to cool before carefully placing a plate over the top of the quiche. Turn it out onto the plate and then turn it over again onto the serving plate.
  • Top with the remaining cooked bacon and chopped chives.

 

NOTES:
Trace around the bottom of the pan to get the size of the parchment paper circle you need to put into the bottom of the pan. Spray, or grease the parchment paper.

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