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Instant Pot Mini Quiche

Instant Pot Mini Quiche

Servings: 4


  • 6 large eggs
  • 1 cup any color bell pepper diced
  • 1 cup broccoli finely chopped
  • 1/2 cup mushrooms
  • 1/2 cup mozzarella cheese (or your favorite cheese)
  • 1 cup water
  • pinch of salt
  • black pepper

You'll also need

  • 6 round ramekins that are safe for the Instant Pot
    • It is okay to stack the ramekins
    • I use heat-safe mitts to remove the ramekins.


  • Spray your dish with cooking spray.
  • Whisk the eggs together in a large bowl. Stir in the broccoli, mushrooms and bell peppers. Pour the mixture into your dish and sprinkle the cheese over the top.
  • Pour a cup of water into the pot.
  • Lock the lid and set the valve to seal. Choose the pressure cook setting (or manual setting, depending on your pot) on high for 7 minutes.
  • Let the pressure release immediately so you don't over cook them (remember, everyone's Instant Pot is different so there maybe some trial and error), and then switch the valve to vent the rest.
  • Remove the quiche using heat-safe mitts or gloves. Let it sit and absorb any extra liquid for at least five minutes.
  • Serve directly from the dish you cooked it in. Two of these for each person and a side of fresh fruit made a great breakfast.

More Information

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