Instant Pot Western Omelette Quiche – THM S

Instant Pot Western Omelette Quiche

I love making a crust-less quiche in the Instant Pot. I often use my Vitamix to blend the eggs and wet chop my veggies to save time.  This makes for a quick and satisfying breakfast that you can cook while packing lunches for your family. Once it goes into the pot you don’t have to worry about it over cooking or burning.  This recipe will serve 4.

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I use spring onions because they are mild and soften nicely in Instant Pot pressure cooking. It’s so much fun to use different colored peppers make this western omelette quiche. It’s colorful and tasty since red and orange peppers have a sweeter milder flavor.

This can be made ahead; cut or portioned into individual servings and reheated in the microwave.  If you have a larger family you can 1 and 1/2 times the recipe.  Use Six (6) foil covered individual ramekins will stack nicely in the Instant Pot Duo 60. Set using [Manual] for 20 minutes and 10 minutes natural pressure release.

If your family likes breakfast for dinner, this is a quick to the table and sure to satisfy.  This quiche pairs nicely with a non-starchy green vegetables like steamed broccoli or greens beans or sauteed spinach.  We often have this for supper with a nice mixed greens salad topped with thinly sliced peppers, cucumbers, radishes garnish amounts of sliced onion and grape tomatoes.

Ingredients:

6 large eggs, well beaten
1/2 cup half and half
1/8 teaspoon THM Himalayan High Mineral Salt
1/8 teaspoon ground black pepper
6-8 ounces Canadian Bacon, chopped
1/2 to 3/4 cup diced peppers, red, green and orange
3-4 organic spring onions, sliced in thin coins, reserving tops for garnish
3/4 cup shredded cheese
1/8 – 1/4 cup shredded cheese to garnish (optional)

Instructions:

1. Place the metal trivet or the new Instant Pot long handled trivet in the bottom of your Instant Pot and add 1 1/2 cups of water.
2. Butter or spray your souffle dish, set aside.
3. In a large mixing bowl whisk together the eggs, milk, salt and pepper.  (Or blend the eggs with the half and half and while the blender is running a  a low speed drop in chunks of veggies and watch for the right sized dice.)
4. Add diced Canadian bacon, diced colored peppers, spring onion slices, and cheese to your prepared 1 quart soufflé dish and mix well. Pour egg mixture over to top of the meat and stir to combine.
5. Loosely cover the souffle dish with aluminum foil or silicone lid cover. Use either an aluminum foil sling or the long handled trivet to place the dish in the Instant Pot liner.
6. Place the lid on your Instant Pot, lock the lid in place. Select [Manual], High Pressure with a 30 minutes cook time. When the pot timer beeps, allow it to count up to 10 minutes, hit [Cancel] to turn off, then use QPR (a quick pressure release).
7. Carefully open the lid, lift out the souffle dish and remove the foil. If desired, sprinkle the top of the western quiche with additional cheese. IT will melt nicely or you can broil until lightly browned. Garnish with chopped spring onion tops and serve immediately.

Items that I have used in this recipe :

5.0 from 2 reviews

Instant Pot Western Omelette Quiche

 

Author: Carey

Nutrition Information

• Serves: 4

• Calories: 365

• Fat: 24g
• Carbohydrates: 6g
• Sodium: 1151mg
• Fiber: 1g
• Protein: 29g
• Cholesterol: 392mg

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Ingredients

• 6 large eggs (beaten)
• ½ cup half and half
• ⅛ teaspoon THM Himalayan High Mineral Salt
• 8 ounces Canadian bacon (diced)
• ¾ cup red and green bell peppers (diced)
• 3 spring onions (thinly sliced, reserving tops for garnish)
• ¾ cup cheddar cheese (shredded)
• ¼ cup cheddar cheese (shredded , for garnish, optional)

Instructions

1. Place the metal trivet or the new Instant Pot long handled trivet in the bottom of your Instant Pot and add 1½ cups of water.
2. Butter or spray your souffle dish, set aside.
3. In a large mixing bowl whisk together the eggs, milk, salt and pepper. (Or blend the eggs with the half and half and while the blender is running at a low speed drop in chunks of veggies and watch for the right sized dice.)
4. Add diced Canadian bacon, diced colored peppers, spring onion slices, and cheese to your prepared 1 quart soufflé dish and mix well. Pour egg mixture over to top of the meat and stir to combine.
5. Loosely cover the souffle dish with aluminum foil or silicone lid cover. Use either an aluminum foil sling or the long handled trivet to place the dish in the Instant Pot liner.
6. Place the lid on your Instant Pot, lock the lid in place. Select [Manual], High Pressure with a 30 minutes cook time. When the pot timer beeps, allow it to count up to 10 minutes, hit [Cancel] to turn off, then use QPR (a quick pressure release).
7. Carefully open the lid, lift out the souffle dish and remove the foil. If desired, sprinkle the top of the western quiche with additional cheese. IT will melt nicely or you can broil until lightly browned. Garnish with chopped spring onion tops and serve immediately.

3.5.3229