10+ Fluffy & Savory Instant Pot Quiche Recipes

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Imagine hosting a brunch where your guests rave about your fluffy spinach and feta quiche, perfectly cooked in your Instant Pot. This versatile dish not only impresses but also simplifies meal prep. With a variety of recipes, from savory mushroom to southwest veggie, you can easily customize each quiche to suit every palate. So, what other delightful combinations can elevate your next gathering?

Key Takeaways

• Instant Pot quiches ensure a fluffy texture and quick cooking, perfect for brunch or dinner.
• Classic recipes include Spinach and Feta, Zucchini and Tomato, and Savory Mushroom and Swiss quiches.
• Savory meat options like Bacon and Cheddar offer heartiness and flavor, while unique recipes add variety.
• Customization is easy; replace ingredients or adjust spices to match personal preferences and dietary needs.
• Leftovers can be refrigerated and reheated, making these quiches convenient for meal prep.

Classic Spinach and Feta Quiche

Classic Spinach and Feta Quiche is a delightful dish that combines the richness of eggs with the savory flavor of spinach and the tanginess of feta cheese. This quiche isn't only easy to prepare, but it also serves as a perfect dish for brunch, lunch, or even dinner.

Using the Instant Pot makes this recipe even more convenient, guaranteeing a fluffy texture and a perfect cook every time.

The beauty of this dish lies in its versatility. You can enjoy it warm, at room temperature, or even cold, making it an excellent option for meal prep. Pair it with a fresh salad or some crusty bread for a complete meal.

Let's explore the ingredients and get started on this delicious Classic Spinach and Feta Quiche!

Ingredients:

• 6 large eggs
• 1 cup milk
• 1 cup fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 pre-made pie crust (optional, can be crustless)

Instructions:

1. Start by sautéing the diced onion in olive oil on the stovetop until it becomes translucent. This should take about 3-4 minutes.

Then, add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.

2. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. Stir in the sautéed spinach and onion mixture, followed by the crumbled feta cheese.

If using a pie crust, place it in the Instant Pot's inner pot. Pour the egg mixture into the crust or directly into the greased inner pot if making it crustless.

3. Pour 1 cup of water into the Instant Pot and place the inner pot on the trivet. Close the lid and set the valve to sealing. Cook on high pressure for 30 minutes.

Once the cooking time is up, allow for a natural release for 10 minutes, then quick release any remaining pressure.

Extra Tips:

For an added layer of flavor, consider mixing in other ingredients such as sun-dried tomatoes, bell peppers, or herbs like dill or thyme.

If you prefer a lighter quiche, you can substitute half of the full-fat milk with a lower-fat version. Additionally, confirm that the quiche is fully set in the center before removing it from the Instant Pot, as it may continue to cook slightly while cooling.

Enjoy your flavorful Classic Spinach and Feta Quiche!

Savory Mushroom and Swiss Quiche

Savory Mushroom and Swiss Quiche is a delightful dish that combines the earthy flavors of mushrooms with the nutty richness of Swiss cheese, all encased in a fluffy, custard-like filling. This Instant Pot recipe makes it easy to whip up a delicious quiche in no time, perfect for brunch or a light dinner.

With the pressure cooking method, you create a tender crust and a perfectly cooked filling, ensuring that every bite is full of flavor. The beauty of this quiche lies in its versatility; you can easily customize it by adding your favorite vegetables or herbs.

The combination of sautéed mushrooms and Swiss cheese creates a satisfying and hearty dish that will impress your family and friends. Plus, the Instant Pot notably reduces cooking time compared to traditional baking methods, making it a convenient option for busy weeknights.

Ingredients:

• 1 pre-made pie crust
• 1 cup sliced mushrooms
• 1 cup shredded Swiss cheese
• 4 large eggs
• 1 cup half-and-half
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon olive oil
• Fresh herbs for garnish (optional)

Cooking Instructions:

Start by sautéing the sliced mushrooms in a pan with olive oil over medium heat until they're tender and any moisture has evaporated, about 5-7 minutes.

In a mixing bowl, whisk together the eggs, half-and-half, salt, pepper, garlic powder, and onion powder until well combined. Add the sautéed mushrooms and shredded Swiss cheese to the egg mixture and stir until evenly distributed.

Next, carefully place the pie crust in a greased 7-inch cake pan that will fit into your Instant Pot. Pour the mushroom and cheese mixture into the crust.

Add 1 cup of water to the Instant Pot, and place the trivet inside. Gently lower the cake pan onto the trivet. Close the lid and set the valve to sealing. Cook on high pressure for 25 minutes, then let the pressure release naturally for 10 minutes before performing a quick release.

Carefully remove the quiche from the Instant Pot and let it cool slightly before slicing and serving.

Extra Tips:

For an added flavor boost, consider incorporating sautéed spinach or diced bell peppers into your quiche filling.

If you prefer a crustless quiche, simply omit the pie crust and pour the filling directly into a greased cake pan. You can also experiment with different types of cheese to find your perfect combination.

Enjoy your savory mushroom and Swiss quiche warm or at room temperature!

Bacon and Cheddar Breakfast Quiche

The beauty of making a quiche in the Instant Pot lies in its ability to create a perfectly cooked custard without the risk of overcooking. The steam function guarantees that the quiche emerges fluffy and moist, while the flavors meld beautifully.

Whether you're a seasoned cook or a beginner, you'll find this recipe straightforward and satisfying.

Ingredients:

• 6 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 6 slices of cooked bacon, crumbled
• 1 cup diced bell peppers (optional)
• 1 cup spinach, chopped (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 prepared pie crust (store-bought or homemade)

Cooking Instructions:

Start by preheating your Instant Pot on the sauté function. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Stir in the crumbled bacon, shredded cheddar cheese, and any optional ingredients like bell peppers or spinach for added flavor and nutrition.

Next, carefully pour the egg mixture into the prepared pie crust, making certain it's evenly distributed. Place the trivet in the Instant Pot and add 1 cup of water to the bottom.

Gently lower the quiche onto the trivet using a foil sling or the Instant Pot insert. Close the lid and set the valve to sealing. Cook on high pressure for 25 minutes, then allow for a natural pressure release for about 10 minutes before carefully opening the valve to release any remaining steam.

Extra Tips:

For an extra touch of flavor, consider adding herbs such as chives or parsley to the egg mixture.

Make sure you allow the quiche to cool slightly before slicing, as this helps it set further and makes for cleaner slices. If you have leftovers, they can be stored in the refrigerator for up to 3 days and can be easily reheated in the microwave or enjoyed cold.

Enjoy your delicious Bacon and Cheddar Breakfast Quiche!

Zucchini and Tomato Quiche

Zucchini and Tomato Quiche is a delightful dish that brings together the fresh flavors of summer vegetables in a fluffy, savory custard. This recipe is perfect for brunch, lunch, or even a light dinner, and it can be easily made in your Instant Pot, providing a quick and convenient cooking method without compromising on taste.

The combination of zucchini and tomatoes not only offers a burst of color but also adds moisture and a subtle sweetness that contrasts beautifully with the creamy filling.

With a golden crust and a tender, airy texture, this quiche is sure to impress your family and friends. You can customize it by adding cheese or herbs of your choice, making it as simple or elaborate as you desire. Serve it warm or at room temperature, and watch it disappear from the table in no time!

Ingredients:

• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheese (cheddar or your choice)
• 4 large eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 pre-made pie crust (or homemade, if preferred)
• Olive oil (for sautéing)

Instructions:

1. Begin by sautéing the sliced zucchini in a bit of olive oil over medium heat until they're tender, about 3-4 minutes. Remove from heat and let cool slightly.
2. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and dried oregano until well combined. Stir in the sautéed zucchini, halved cherry tomatoes, and shredded cheese.
3. Prepare your Instant Pot by adding 1 cup of water to the bottom and placing a trivet inside. Transfer your pie crust into a 7-inch round cake pan and pour the vegetable and egg mixture over it.
4. Cover the cake pan with aluminum foil to prevent condensation from dripping into the quiche. Carefully place the pan on the trivet in the Instant Pot and seal the lid. Cook on high pressure for 30 minutes, followed by a natural release for 10 minutes before venting any remaining pressure.

For best results, let the quiche cool for a few minutes before slicing and serving. This will help it set and make it easier to cut clean slices.

You can enhance the flavor by adding fresh herbs like basil or parsley on top before serving, or even a dollop of sour cream for added creaminess. Enjoy your deliciously fluffy Zucchini and Tomato Quiche!

Spinach, Artichoke, and Goat Cheese Quiche

Indulge in the creamy, savory goodness of a Spinach, Artichoke, and Goat Cheese Quiche made effortlessly in your Instant Pot. This quiche isn't only rich in flavor but also packed with nutrients from the spinach and artichokes, making it a wholesome option for breakfast, brunch, or even a light dinner.

The combination of goat cheese adds a delightful tang that perfectly complements the earthiness of the spinach and the slight sweetness of the artichokes. Cooking a quiche in the Instant Pot guarantees a fluffy texture and a perfectly set filling. The pressure cooking method eliminates the need for a crust, making this dish gluten-free and lighter than traditional quiches.

You can easily customize this recipe by adding other vegetables or herbs to suit your taste. Let's explore the ingredients and instructions so you can create this delectable dish for your next meal.

Ingredients:

• 4 large eggs
• 1 cup milk
• 1 cup fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 4 oz goat cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Olive oil or cooking spray for greasing the pan

Instructions:

1. Start by greasing a 7-inch round baking dish or a springform pan with olive oil or cooking spray.
2. In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the chopped spinach, artichoke hearts, crumbled goat cheese, grated Parmesan cheese, salt, pepper, garlic powder, and onion powder. Mix until all ingredients are evenly distributed.
3. Pour the egg mixture into the prepared baking dish. Carefully place the dish on the trivet inside the Instant Pot.
4. Add 1 cup of water to the bottom of the pot, then close the lid and verify the valve is set to sealing. Select the "Manual" or "Pressure Cook" setting and cook on high pressure for 30 minutes.
5. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to vent any remaining steam. Carefully remove the quiche from the pot and let it cool for a few minutes before slicing.

Extra Tips:

For an even more flavorful quiche, consider sautéing the spinach and artichokes in a bit of olive oil before adding them to the egg mixture. This will enhance their taste and add depth to the dish.

Additionally, feel free to experiment with different cheeses or add herbs like dill or thyme for extra flavor. If you prefer a firmer texture, you can increase the cooking time by a few minutes. Enjoy your delicious Spinach, Artichoke, and Goat Cheese Quiche!

Southwest Veggie and Black Bean Quiche

The beauty of this recipe lies in its versatility. You can customize the veggies based on what you have on hand or your personal preferences. Serve it warm or at room temperature, and don't forget to pair it with a fresh salad or some salsa for a revitalizing touch. Enjoy the ease of cooking in your Instant Pot while indulging in this delicious quiche.

Ingredients:

• 1 pre-made pie crust (or homemade, if preferred)
• 1 cup black beans (cooked and drained)
• 1 cup bell peppers (diced, any color)
• 1/2 cup onion (diced)
• 1 cup corn (frozen or fresh)
• 5 large eggs
• 1 cup milk (or milk alternative)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro (for garnish, optional)

Cooking Instructions:

1. Begin by preparing your pie crust. If using a pre-made crust, place it in a 7-inch round cake pan that fits into your Instant Pot. If you're making a homemade crust, roll it out and fit it into the pan. Set aside.
2. In a mixing bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper until well combined. Stir in the black beans, bell peppers, onion, corn, and half of the shredded cheese. Pour the mixture into the prepared pie crust, then top with the remaining cheese.
3. Add 1 cup of water to the Instant Pot and place the trivet inside. Carefully place the quiche pan on top of the trivet. Secure the lid and set the Instant Pot to cook on high pressure for 30 minutes. Once done, allow for a natural pressure release for about 10 minutes, then carefully perform a quick release to let out the remaining steam.
4. Once the quiche is done cooking, carefully remove it from the Instant Pot and let it cool for a few minutes before slicing. Garnish with fresh cilantro if desired, and serve warm.

Extra Tips:

For an extra boost of flavor, consider adding spices like smoked paprika or a pinch of cayenne pepper to the egg mixture.

You can also incorporate other veggies such as zucchini or spinach for added nutrition. If you prefer a crustless version, simply omit the pie crust and pour the filling directly into the greased pan for a delicious frittata-like dish!

Frequently Asked Questions

Can I Use a Gluten-Free Crust for These Quiches?

Absolutely, you can use a gluten-free crust for your quiches! Just make sure it's well-prepared and fits your taste. Your quiche will still turn out delicious and satisfying with the right gluten-free option.

How Long Does It Take to Cook Quiche in the Instant Pot?

Cooking quiche in the Instant Pot's like a breeze on a summer day—it takes about 25 to 30 minutes. Just set it up, relax, and enjoy the delicious result when it's done!

Can I Prepare the Quiche Filling Ahead of Time?

Yes, you can prepare the quiche filling ahead of time. Just mix your ingredients, store them in the refrigerator, and when you're ready, pour them into the crust and cook. It'll save you time!

What Are Some Good Side Dishes to Serve With Quiche?

What pairs better with a warm quiche than a fresh side salad? You'll love serving it alongside roasted vegetables, crispy hash browns, or a light fruit salad for a delightful and balanced meal experience.

How Do I Store Leftover Quiche?

To store leftover quiche, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place it in the fridge for up to three days or freeze it for longer storage.