Skip to main content

Instant Pot Mini Quiche

Instant Pot Mini Quiche

Servings: 4

Ingredients

  • 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.

Instructions

  • 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

Want more recipes? Click HERE and join my newsletter for monthly recipes and nutrition tips.
Are you ready to change your health and fitness? Are you looking for help with your nutrition? If you are interested in finding out more or joining mu nutrition group, please fill out this application today and I will reach out to you within the next 24 hours. 

Comments

Post a Comment

Popular posts from this blog

Parmesan Chicken ( Clean Eating )

Easy as 1,2,3 recipe and so yummy.  This is one your kids will love and they won't even know it is good for them.
Ingredients 2 pounds chicken breasts, boneless and skinless1/4 cup gluten free bread crumbs or whole wheat panko crumbs (not gluten free)2 tbsp fresh grated Parmesan cheese2 egg whites1/4 tsp sea salt1/8 tsp black pepper1/8 tsp lemon pepper1/8 tsp oregano Directions Preheat oven to 350 degrees f.Break open eggs into a shallow dish and scramble well.In a medium mixing bowl, combine bread crumbs, parmesan cheese, sea salt, black pepper, lemon pepper and oregano.Dip each side of chicken breast into the egg and then into bread crumb mixture.Place in a large baking dish.Bake at 350 degrees for 45-55 minutes, or until the internal temperature reaches 165 degrees F.
Post a Comment
Read more

ZUCCHINI, RED PEPPER, AND SWEET POTATO FRITTATA

2 tsp. olive oil or ghee
1 half red bell pepper chopped or sliced
4 shishito peppers ( optional )
1/2 medium onion, chopped
3 cooked small sweet potatoes cut into 1 inch cubes.. ( tip cook sweet potatoes in microwave for 4-5 minutes or until you can put a knife through.
1/4 cup fresh basil
1/2 tsp. sea salt or Himalayan salt
6 large lightly beaten eggs.

heat oil or ghee in nonstick skillet over medium heat.  Add zucchini, bell pepper, shishito peppers and onions; cook stirring frequently until zucchini is tender.  add sweet potato, basil and salt.  Increase heat to medium high; cook, stirring frequently for about 60 seconds or until the moisture has evaporated. Reduce heat to medium low.  Add eggs, and mix well, cook with out stirring for about 3 min or until the bottom is light golden. As it cooks lift the edges and tilt skillet so uncooked eggs flow to the edges  reduce heat to low continue cooking cover for 10-12 minutes use a knife to test center and that it comes out clean.

Optio…
Post a Comment
Read more