Can you feel it? Fall is in the air. Those crisp, cool evenings have arrived and I for one couldn’t be happier about it. And to start fall off like a boss, I am making this Instant Pot Crustless Veggie and Bacon Quiche! It’s easy, low carb and keto friendly.
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LOW-CARB COOKING WITH YOUR INSTANT POT
My friend Emily, the creator of the blog Recipes to Nourish has come out with her third Instant Pot Cookbook and is sharing this delicious quiche recipe with us! her cookbook Low-Carb Cooking in Your Instant Pot is chock full of delicious low-carb meals that the whole family will enjoy, 80 of them in fact! Each is easy and recipes range from comfort food, to side dishes and desserts. Here’s a little sampling of what you’ll find inside:
- Cheesy Veggie-Stuffed Meatloaf
- Mediterranean Lamb-Stuffed Bell Peppers
- Savory Ranch Chicken
- Crustless Veggie & Bacon Quiche
- Garlic-Herb Brussels Sprouts
- High-Fat Greek Spinach Dip
- Luscious Chocolate Custard
- Low-Carb Key Lime Cheesecake
- Carrot Cake
If low carb isn’t your bag check out Emily’s other cookbooks: Amazing Mexican Favorites with Your Instant Pot and The Art of Great Cooking with Your Instant Pot!
SO LET’S TALK ABOUT THE FABULOUS INSTANT POT!
So if you haven’t already heard, the Instant Pot is the most versatile small appliance ever. It takes the place of a rice cooker, a pressure cooker, a steamer and a crock pot! It makes everything from eggs, rice and oatmeal to pulled pork, ribs and chicken broth (broth in 30 minutes with no smell!) It’s really quite an amazing little machine. Click to get your Instant Pot <—here.
The Quiche!
Quiche is one of those dishes that is classic comfort food and gourmet goodness all in one. This dish cooks perfectly in the Instant Pot and is packed with caramelized mushrooms, nourishing spinach, crispy bacon, several cheeses and a hint of lemon and herbs!
The Recipe: Instant Pot Crustless Veggie and Bacon Quiche
What you need: an Instant Pot and a 1 1/2 qt baking dish with lid that fits in an Instant Pot.
Quiche is one of those dishes that is classic comfort food and gourmet goodness all in one. This dish cooks perfectly in the Instant Pot and is packed with caramelized mushrooms, nourishing spinach, crispy bacon, several cheeses and a hint of lemon and herbs!
- 1/2 cup (50g) shredded Parmesan, divided
- 1/4 cup (30g) shredded cheddar cheese, divided
- 1/4 cup (28g) shredded provolone or gruyere, divided
- 2 tablespoons (28 g) grass fed butter or ghee (plus more as needed)
- 1 cup (70g) thinly sliced or chopped mushrooms
- 2 cups (60g) pre-washed fresh spinach, coarsely chopped
- 5 large eggs
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60g) cream cheese, softened
- 1 teaspoon sea salt
- 1 teaspoon granulated garlic
- 7 slices crispy cooked bacon, crumbled
- zest of one lemon
- 1/4 cup (15g) finely chopped fresh Italian parsley
- 1 cup (240ml) water
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In a medium bowl, combine parmesan, cheddar and provolone, set aside
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Add the butter to Instant Pot and press "sauté ". Once butter has melted, add the mushrooms and sauté for seven minutes, stirring occasionally until slightly caramelized. Add the spinach and sauté for three minutes, stirring occasionally, just until wilted. Pres the "keep warm/cancel" button.
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Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside.
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In a large bowl, whisk together eggs, heavy cream and cream cheese until eggs are fully incorporated. Add salt, garlic, bacon, lemon zest, parsley, three quarters of the cheese mixture and the mushroom mixture, gently stirring to combine. Pour the mixture into the prepared baking dish. Place lid on baking dish.
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Pour water into the Instant Pot, place Instant Pot Trivet into the Instant Pot. Carefully transfer baking dish to Instant Pot on top of the trivet. Place lid on the Instant Pot, making sure the steam release valve is sealed. Press the 'manual' button and set timer for 25 minutes.
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When Instant Pot beeps, press warm/cancel. Allow the Instant Pot to naturally release pressure for ten minutes. Using and oven mitt "quick release" the steam release valve. When the steam stops venting, and silver dial drops, carefully open lid.
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Carefully remove dish from the Instant Pot and remove lid from the dish. Next add the remaining reserved cheese mixture to the top of the quiche and either place quiche back into the Instant Pot with the lid on or place under a preheated broiler in the oven for three minutes or until cheese is slightly brown.
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Allow quiche to rest for 15 minutes.
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Note: if your baking dish does not have a lid, you can cover the top with parchment paper then secure the edges with aluminum foil.
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