Pressure Cooker Crustless Quiche

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Pressure Cooker Crustless Quiche
Pressure Cooker Crustless Quiche
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  • 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


For best results, we recommend using:


  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.


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