Pressure Cooker Crustless Quiche

Image of Caroline Chambers
Rated 5.0 based on 1 customer reviews
Pressure Cooker Crustless Quiche
Pressure Cooker Crustless Quiche

Ingredients

  • 8 eggs
  • ⅓ cup full-fat cottage cheese
  • ½ teaspoon salt
  • ground black pepper to taste
  • non-stick cooking spray
  • ¾ cup finely chopped roasted red bell peppers
  • 1 cup (packed) finely chopped spinach
  • 1 ounce shredded Cheddar cheese

Appliances

For best results, we recommend using:

Directions

  1. Crack eggs into a blender or a large bowl, if using an immersion blender. Add cottage cheese; season with salt and pepper. Blend until egg mixture is smooth using the blender or an immersion blender in the large bowl.
  2. Spray a 7- or 8-inch cake pan with non-stick spray.
  3. Use a clean paper towel to squeeze excess liquid from roasted red peppers. Add roasted red peppers, spinach, and Cheddar cheese to the prepared cake pan. Pour egg mixture over top. Stir lightly to combine.
  4. Pour 1 cup water into the inner pot of pressure cooker. Add trivet.
  5. Create a foil sling (see direction below). Place foil sling underneath the cake pan. Carefully use the sling to transfer the cake pan to the pressure cooker. It will rest on top of the trivet.
  6. Tent the top of the cake pan with another piece of aluminum foil. “Tenting” basically just means that you want to cover the eggs, but you don’t want the foil to be touching them, or be close to touching them. 
  7. Fold the arms of the sling over the foil tent so that you can close the lid.
  8. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 13 minutes on High Pressure.
  9. Let pressure release naturally for 10 minutes, then set steam vent handle to Venting to quick-release remaining pressure. Remove the cake pan by lifting out of the pressure cooker using the foil sling.
  10. Run a paring knife along the edge of the pan to release the quiche from the pan. Slide it onto a platter.
Mealthy Tip

If you’ve never made a foil sling, this is basically a quick and easy contraption that will allow you to lower the cake pan down into the pressure cooker. Start by tearing off a 12 inch x 12 inch piece of aluminum foil. Fold it in half. Fold it in half again. Fold it in half one more time! There, now it’s super sturdy to hold the weight of your frittata. If you want to see a whole step-by-step article, showing how to make the sling and what each step looks like, check out our article here.

Use goat cheese or Gouda cheese in place of the Cheddar cheese, if desired.

If you are dairy-free, use ⅓ cup of your favorite vegan yogurt (such as coconut or cashew) instead of the cottage cheese. Frittatas need fat such as cottage cheese or yogurt to become moist. Swap in a dairy-free cheese in place of the Cheddar cheese.

Nutrition Facts

Per Serving: 104 calories; 7g fat; 2.2g carbohydrates; 9g protein; 191mg cholesterol; 275mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 104 Calories from Fat 59
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 12%
Trans Fat 0.1g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 2.4g
Cholesterol 191mg 64%
Sodium 275mg 11%
Total Carbohydrate 2.2g 1%
Dietary Fiber 1g 3%
Sugars 0.8g
Protein 9g
Vitamin A 57% Vitamin C 20%
Calcium 7% Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(1 Review)

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What others are saying

Image of Manny Cruz

Manny Cruz says:

My first time making quiche was a disaster! This recipe seemed easy enough, so I decided to give it another go. So glad that I did because it turned out perfect, everything I expected and more. The pressure cooker does a great job of cooking the eggs to the perfect consistency. Can't wait to make this again with various mix-ins.