Instant Pot Crustless Veggie and Bacon Quiche

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.
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

Instant Pot Crustless Veggie and Bacon Quiche #instantpotquiche #crustlessquiche #ketoquiche #lowcarbquiche

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!

Instant Pot Crustless Veggie and Bacon Quiche #instantpotquiche #crustlessquiche #ketoquiche #lowcarbquiche

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!

Instant Pot Crustless Veggie and Bacon Quiche #instantpotquiche #crustlessquiche #ketoquiche #lowcarbquiche

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.

5 from 11 votes
Instant Pot Crustless Veggie Bacon Quiche
Prep Time
25 mins
Cook Time
38 mins
Total Time
1 hr 3 mins
 

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!

Course: Breakfast, dinner, lunch
Cuisine: French
Keyword: instant pot quiche, keto quiche, low carb quiche
Servings: 6 servings
Ingredients
  • 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
Instructions
  1. In a medium bowl, combine parmesan, cheddar and provolone, set aside

  2. 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.

  3. Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Allow quiche to rest for 15 minutes.

  9. 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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Pulled Pork over Mexican Sweet Potato Rice-Paleo/Whole30

 

Last week I showed you How To Make Sweet Potato Rice. So it stands to reason that this week I would show you just one of many things you can do with it. So many ideas are popping into my head, but I am starting with this one: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

Oh Goodness Gracious…

My love of Mexican food knows no bounds, so my first thought after coming up with sweet potato rice was “how am I going to Mexican this baby up?!” I’ll tell you how, onions, bell peppers, jalapeño chilis, and tender pulled pork that’s how!

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

Instant Pot or Crock Pot, It’s All More Than Good…

You can make this pulled pork in the Instant Pot or Crock Pot. It will be tender and juicy and perfect for topping this spicy sweet potato rice. Of course, I added some greens: chopped romaine and avocado and then garnished with some pickled cabbage. But pico de gallo is a great choice too!

Paleo and Whole 30!

I know many of you watch your grain intake. After reading Grain Brain I certainly do! This is a great way to get those complex carbs without the grains. And of course it has protein and healthy fats.

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

The Recipe: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30

Tips and what you need: learn to make sweet potato rice here. You will need an Instant Pot or Crock Pot. If you need a tutorial on working with hot pepper click here.

5 from 13 votes
Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

A delicious grain free, dairy free way to enjoy Mexican food! You can make this meal in the Instant Pot or Crock Pot, cooking time will vary.

Course: dinner
Cuisine: Mexican
Keyword: easy dinner recipe, Instant Pot, slow cooker recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
Pulled Pork:
  • 1 cup chicken or beef broth
  • juice of one orange
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 large yellow onion, peeled and thinly sliced
  • 1 ~ 4 pound pork shoulder, bone in or out, cut into lemon size pieces
  • 2 bay leaves
  • 1 cinnamon stick
Mexican Sweet Potato Rice:
  • Olive oil butter or ghee
  • 6 cups 'Riced' Sweet Potatoes see link in blog post above for instructions
  • 1 small red onion peeled and diced
  • 1 small red bell pepper diced
  • 1   jalapeño pepper minced (use as little or as much as you want (I use 2 teaspoons)
  • Sea salt and freshly ground pepper to taste
Toppings:
  • 4 cups chopped romaine
  • 2 avocados peeled and sliced
  • Pico de gallo, purple cabbage...whatever floats your boat
Instructions
Pork Prep:
  1. Combine all dried spices with broth and orange juice, whisk well

  2. Place onions and pork into Instant Pot or crock pot

  3. Pour broth mixture over pork and onions

  4. Add cinnamon stick and bay leaves

  5. For Crock Pot: Set crock pot on low for 8-10 hours or high for 5-6 hours. I prefer low for 10, it turns out a bit more tender. When done, remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred, discarding fat along the way. Add pork back to crock pot with remaining liquid and onions to keep warm

  6. If you want those browned crispy edges, sear in a hot pan for a few minutes!
  7. For Instant Pot: Close lid and make sure release valve is sealed.
  8. Close lid and make sure the release valve is in the sealed position. Press 'meat' option and set to 35 minutes. When meat is done allow to sit in the pot on lo for 15 more minutes, then carefully release valve with oven mitt or spoon to release pressure.

  9. Remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred pork, discarding fat along the way. Add pork back to Instant Pot to keep warm

  10. If you want those browned crispy edges, sear in the Instant Pot using the saute feature for a few minutes!
The Sweet Potato Rice:
  1. Prep all ingredients. If you need to see how to work with a hot pepper see link in blog post above.
  2. Place large pan on high heat for two minutes, When pan is very hot add olive oil, butter or ghee
  3. Add onions and bell pepper to pan and cook for 6-7 minutes, stirring occasionally (lower heat to medium if necessary
  4. Add sweet potato rice and jalapeño. Cook, stirring occasionally, for 6-7 more minutes
  5. Season with sea salt and pepper to taste
  6. Plate 'rice', top with lettuce and avocado, then pork. Add pico de gallo or purple cabbage. Enjoy!

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Pulled Pork Tacos with Cilantro Lime Rice (Crock Pot or Instant Pot!)

Pulled Pork is so easy to make and so versatile. I use it to make Pulled Pork Sammy’s and Slaw, Breakfast Huevos Rancheros , Mini Taco Bites and of course Pulled Pork Tacos! It’s even better when crisped and made into carnitas! Gotta love those crispy brown those edges!
(This Post contains affiliate links. See disclosure at bottom of page)

Pulled Pork Tacos Crock Pot- Instant Pot- Pressure Cooker #pulledpork #carnitas #instantpot #pressurecooker #crockpot

The Pork:

We use a pork shoulder or “butt” drenched in broth, citrus and spices and then cooked quickly in the Instant Pot, traditional pressure cooker or slowly in a crock pot.. I will be providing instructions for all three and each turns out incredibly tender!

Pulled Pork Tacos Crock Pot- Instant Pot- Pressure Cooker #pulledpork #carnitas #instantpot #pressurecooker #crockpot

How To “Pull” the Pork:

Once your pork is cooked it will be so tender in fact, that you only need two forks to shred. Really, it’s just that easy!

 Pulled Pork Tacos Crock Pot- Instant Pot- Pressure Cooker #pulledpork #carnitas #instantpot #pressurecooker #crockpot

Turning Pulled Pork Into Carnitas:

Traditional ‘carnitas’ is simply pulled pork cooked in lard until crispy. Yes, we love it! But being that most of us don’t have lard on hand these days I offer the option to turn your pulled pork into carnitas by reheating in a pan or under the broiler.

Pulled Pork Tacos Crock Pot- Instant Pot- Pressure Cooker #pulledpork #carnitas #instantpot #pressurecooker #crockpot

The Cilantro Lime Rice:

Talk about easy! Just cook to package instructions and then add chopped cilantro, lime juice and sea salt! Find full recipe here.

Pulled Pork Tacos with Cilantro Lime Rice (Crock Pot or Instant Pot!)

 

The Recipe: Pulled Pork Tacos

Tips and what you will need:   the Instant Pot, traditional pressure cooker or  a crock pot..

5 from 3 votes
Pulled Pork Tacos (Crock Pot, pressure cooker or Instant Pot!)
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Pulled Pork is so easy to make and so versatile. I use it to make Pulled Pork Sammy’s and Slaw, Breakfast Huevos Rancheros , Mini Taco Bites and of course Pulled Pork Tacos! It’s even better when reheated in a pan so the edges get browned and crispy! Trust me, brown those edges!

Course: Main Course
Cuisine: Mexican
Keyword: easy dinner recipe, Instant Pot, slow cooker recipe
Servings: 8 servings
Author: Linda Spiker
Ingredients
For Pork:
  • 1 cup chicken or beef broth
  • juice of one orange
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 large yellow onion, peeled and sliced
  • 1 ~ 4 pound pork shoulder,also known as pork butt, bone in or out, cut into chunks roughly the size of a large lemon
  • 1 cinnamon stick
  • 2 bay leaves
  • Your favorite tortillas
Garnishes and Toppings:
  • Top with chopped onion, cilantro, avocado, salsa verde and Cotija cheese
Instructions
Pork Prep:
  1. Combine all dried spices with broth and orange juice in instant pot, pressure cooker or crock pot, whisk well

  2. Place onions and pork into Instant Pot, crock pot or pressure cooker

  3. Add cinnamon stick and bay leaves

Cooking Instructions For Crock Pot:
  1. Set crock pot on low for 8-10 hours or high for 5-6 hours. I prefer low for 10, it turns out a bit more tender. Remove meat from pot and set on cutting board, discard liquid and onions. Use two forks to shred, discarding fat along the way. Season with more sea salt and pepper if desired as most of the spices will be discarded in the juices.

Cooking Instructions For Instant Pot:
  1. Close lid and make sure release valve is sealed.

  2. Press 'meat' option and set to 35 minutes. When cooking time is done you can allow Instant Pot to stay in warm mode for as long as 15 minutes (any longer might dry out meat), then carefully release valve with oven mitt or spoon to release pressure.

  3. Remove meat from pot and set on cutting board, discard liquid and onions. Use two forks to shred, discarding fat along the way. Season with more sea salt and pepper if desired as most of the spices will be discarded in the juices.

Cooking Instructions For Traditional Pressure Cooker:
  1. Set pressure cooker on HIGH and cook for 35 minutes, use natural release method. Remove meat from pot and set on cutting board, discard liquid and onions. Use two forks to shred, discarding fat along the way. Season with more sea salt and pepper if desired as most of the spices will be discarded in the juices.

  2. To Make Carnitas: If you want those browned crispy edges, sear pork in a hot pan for a few minutes or place shredded meat on a cookie sheet under the broiler for a few minutes until crispy

  3. Make tacos, garnish with chopped onions, avocado, chopped cilantro and cotija or any of the salsas in the blog post above.

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Pulled Pork Sammys and Slaw!

My daughter in law sent me a meme last week…it had a picture of coleslaw and it said “How to eat coleslaw: Throw it away”. While I do think this is hilarious I must say I do not agree. When we were in Ireland we ate a lot of coleslaw…it’s everywhere! And I grew to really love it. In Ireland the coleslaw is creamy and full of flavor…so I asked a few questions…per usual, and got some hints for making delicious classic coleslaw that I will share with you today along with this fantastic recipe for pulled pork sandwiches with BBQ sauce!
(This post contains affiliate links on which I may make a commission. Your price remains the same)

Pulled Pork Sammys and Slaw! ~ Crock pot or Instant Pot

The Slaw:

I loved the Irish Coleslaw so much that I was inspired to make my own. To acheive that creamy texture I use mayo and sour cream. The perfect compliment to the savory pork and slightly sweet BBQ sauce.

Pulled Pork Sammys and Slaw

The Pulled Pork:

You can make my pulled pork in the crock pot or an Instant Pot. The recipe is very simple. I love the convenience of a crock pot but the Instant Pot accomplishes the same result in about an hour! Either way, you don’t have to stand over a hot stove in the summer time. This recipe is super convenient because you can make the BBQ sauce as far as 2-3 days in advance. The smoky flavor in my sauce comes from liquid smoke. Liquid smoke is exactly what it sounds like. You can usually find it at grocery stores, if not here is a link. (The brand I buy is gluten free, affiliate link)

Pulled Pork Sammys and Slaw

 

I serve my pulled pork on Brioche buns from a local bakery. Of course you can serve it over rice, quinoa, or simply serve with vegetables!

IMG_2992

The Recipe: Pulled Pork Sammys

Tips and what you will need: I usually start the pork and immediately make the BBQ sauce and store in the fridge till the pork is done, but you can make the sauce 2-3 days in advance. You will need an instant pot or crock pot, sea salt and Wright’s liquid smoke (affiliate link). If you do not consume soy or gluten, substitute soy sauce with liquid aminos (affiliate links). My recipe for broth.

The Recipe: Traditional Creamy Coleslaw

This recipe does contain grainy mustard, if you are living grain free please omit. This recipe is gluten free. You will need sea salt, a good knife (my favorite) and a good quality mayo. I highly recommend making your own!

5 from 5 votes
Pulled Pork Sammys withTraditional Creamy Irish Coleslaw
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
10 mins
 

Tender pulled pork served on buns with creamy coleslaw. This pork feeds a crowd but don't worry, if you have leftovers reheat in a pan for breakfast with eggs! Be sure to cook the edges till crispy and browned. Or use them in my pulled pork tacos! Cook once, eat twice is my motto!

Course: Side Dish
Cuisine: Irish
Keyword: classic recipe, easy side dish recipe, summer recipe
Servings: 8 servings
Author: Linda Spiker
Ingredients
For Pork:
  • 1 large


    yellow onion, thinly sliced




  • 4 cloves garlic, peeled and sliced
  • 1 cup beef or chicken broth
  • 1-4 pound pork shoulder, also known as pork butt, cut into fist size pieces
  • 1 teaspoon each, sea salt and freshly ground black pepper
  • 1 1/2-2 cups BBQ Sauce (your favorite and how much you use is entirely up to your preference)
For Cole Slaw:
  • 2/3 head small green cabbage thinly sliced and then chopped
  • 1/4 head small purple cabbage thinly sliced and chopped
  • 1 large carrot grated finely
  • 1 teaspoon grainy dijon mustard
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon Honey
  • 1/2 cup good quality Mayo
  • 1/4 cup sour cream
  • Sea salt and fresh pepper to taste
Instructions
For Pork in Crock Pot:



  1. Place
    onions, garlic and broth in crock pot.
    Generously
    season pork shoulder with sea salt and pepper
    Set
    pork on top of onions and set crock pot on low for 10 hours or high for 6
    hours. I prefer low for 10, its a bit more tender.
    When
    pork is done, remove from crock pot and set on a large cutting board.
    Discard liquid and onions.
    If
    it has a bone, remove it. Use two forks to shred meat, place back in crock
    pot. Reheat BBQ sauce and add to pork, stir till well mixed. Serve!





For Pork In Instant Pot



  1. Place
    onions, garlic and broth in inner lining of Instant Pot..
    Generously
    season pork shoulder with sea salt, pepper and garlic powder.
    Set
    pork on top of onions
    Close
    lid and make sure release valve is sealed.




    Press
    'meat' option and set to 35 minutes. When meat is done, allow to rest in IP for 15 minutes on low, carefully release
    valve with oven mitt or wooden spoon to release pressure.
    Heat
    bbq sauce while you shred pork.
    Remove
    meat from pot, discard liquid and onions. Place meat on large cutting
    board, use two forks to shred pork, discarding fat along the way. Place
    meat back in Instant Pot.
    Mix
    with heated bbq sauce and serve.









When meat is almost finished, prepare Cole Slaw:
  1. Prepare veggies as directed and toss in a bowl.

  2. Whisk together dressing ingredients, drizzle over cabbage and carrots, toss. Season with sea salt and pepper if needed.

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We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy