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You are here: Home / THM Recipes / THM S / Instant Pot Western Omelette Quiche – THM S

Instant Pot Western Omelette Quiche – THM S

March 12, 2017 by Carey

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Instant Pot Western Omelette Quiche
Western Omelette Quiche

 

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.

This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.

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.

instant pot western omelette quiche
Western Omelette Quiche

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
Save Print
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

Filed Under: THM S Tagged With: breakfast, instant pot, lunch, thm s, western omelette quiche

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Comments

  1. Martha says

    August 5, 2017 at 11:27 AM

    Made this with mushrooms, broccoli and ham. My husband loved it! The Instant pot is great.

    • Carey says

      August 9, 2017 at 12:17 PM

      Martha this is a great recipe and very versatile, we love it. I am glad that you experimented and made it your own!

  2. j. Moore says

    November 15, 2017 at 1:00 AM

    Do you cook the bacon before or cut up raw bacon?

    • Carey says

      November 16, 2017 at 5:39 PM

      The Canadian bacon I only dice and I do not cook it. If I use a slab, sliced bacon in this recipe I cook and drain it first.

  3. Derf says

    September 12, 2018 at 6:17 PM

    Is there a reason you don’t just set the timer to 10 min?

    • Carey says

      September 12, 2018 at 9:09 PM

      I’m not sure what you mean by setting the timer to 10 minutes.

  4. Amber says

    December 2, 2018 at 3:43 PM

    do you let this cook for the 30 minutes and then do a 10 minute count on the warm setting then cancel and QR?

    • Carey says

      December 2, 2018 at 7:58 PM

      Yes, 10 minutes natural pressure release then if there is remaining pressure so a quick release.

  5. Lisa says

    December 27, 2018 at 8:36 PM

    Can other types of pans be used or does it work better in a souffle pan? I have a 7 cup Pyrex (straight sides)

    • Carey says

      February 1, 2019 at 8:45 AM

      Lisa – you can use a dish that will hold the recipe, that is oven proof and will fit in your instant pot.

  6. Alexis says

    March 1, 2019 at 9:10 AM

    LOVE this recipe!! I didn’t have any 1/2 & 1/2 or whipping cream so I used coconut cream and it worked PERFECTLY. Everyone enjoyed and I felt like a Chef presenting it.
    Thank you for this recipe!!

    • Carey says

      March 1, 2019 at 9:53 AM

      I’m so glad you enjoyed this recipe!

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