Instant Pot Quiche
Make a delicious crustless quiche quickly and easily in your Instant Pot. This recipe calls for a sweet-savory combination of caramelized onions, kale, and gouda.
- Serves: 8 persons
- 8large eggs
- ½cup heavy cream
- 1teaspoon salt, divided
- ½teaspoon freshly ground black pepper
- 2tablespoons unsalted butter, plus more for greasing pan
- 2medium sweet onions , sliced
- 4cups chopped fresh kale
- ¾cup freshly shredded Gouda cheese
Step 1Gather the ingredients.
Step 2Whisk together the eggs and cream in a large bowl until completely blended. Stir in a 1/2 teaspoon of the salt and all of the pepper and set aside.
Step 3Add the butter to the insert of the Instant Pot and turn on the sauté setting. Once the butter has melted, add the sliced onion and the remaining 1/2 teaspoon of the salt to the pot. Stir to coat and then sauté for about ten minutes, stirring frequently, or until the onions are softened and browned.
Step 4Add the kale to the pot and sauté until the kale has just wilted and softened. Do not overcook as it will cook in the quiche as well. Turn the sauté function off and transfer the kale and onion mixture to a bowl to cool slightly.
Step 5Butter an 8-inch springform pan generously. If you have a smaller Instant Pot you can use a tall 6- or 7-inch springform pan. Wrap the pan with a thick piece of aluminum foil. Wrap the foil around just the top edge of the pan, being careful to not let it fold over into the pan too much.
Step 6Add the kale and onion mixture to the whisked egg. Fold in the Gouda cheese. Pour the egg mixture into the prepared pan.
Step 7Clean out the Instant Pot insert. Place a cup of water in the bottom of the insert and add the trivet.
Step 8Place the springform pan onto the trivet. Close the lid and turn on the egg setting for 25 minutes.
Step 9Manually release the steam and make sure the quiche is firm. Remove from the Instant Pot using potholders.
Step 10Allow the quiche to rest for a few minutes and then remove the springform. Slice and serve.