Instant Pot Crustless Quiche Lorraine

Quiches are one of the most versatile egg dishes that can be enjoyed for breakfast, brunch, or dinner. Take this recipe as a guide, using the exact ingredients or mixing it up based on your preferences. Bacon can be swapped for prosciutto, country ham, or sausage, the cheeses can be exchanged for your favorite medium to hard cheese, and chives can be substituted with rosemary or thyme to give the quiche a more warm and festive flavor.

This recipe was created by Bobbi of Bobbi’s Kozy Kitchen. Thank you for letting us repost your recipe, Bobbi!

• Yield: 4 servings

• Prep time: 10 minutes

• Cook time: 33 min

• Total time: 43 minutes

Ingredients

• 8 Braswell Family Farms egg (large)

• 8 slices bacon, diced

• 1/2 large onion, diced

• 2 cups (8-ounce block) freshly shredded cheese, separated (we recommend Gruyere or Swiss)

• 1 1/2 cups heavy whipping cream

• 1/2 teaspoon salt (or more to your taste level)

• 1/2 teaspoon freshly grated nutmeg

• 1/4 teaspoon cayenne pepper

• 1 cup water

• Fresh chopped chives for garnish

Directions

1. Spray 7-inch cake pan or casserole dish with olive oil spray, or coat with butter. Make sure it is very well covered to avoid the eggs sticking. Cut a circle of parchment paper to line the bottom of the dish for easy removal.

2. Set the Instant Pot to the medium saute setting. Add the bacon and fry until crisp. Remove with a slotted spoon and set it aside on a paper towel.

3. Add the onion to the pot and saute until soft, about 3 minutes. 

4. Sprinkle the cooked bacon (reserving some for garnish if wanted), 1 1/2 cups of cheese, and onions in the lined dish and pour the egg mixture over them. 

5. Place the liner back into the pot and pour the water into it.

6. Put the dish on the Instant Pot rack/trivet and carefully lower it into the Instant Pot with the handles. Lock the lid and set your Instant Pot to 25 minutes high pressure. Make sure vent is in the sealed position.

7. Once it beeps, allow a natural pressure release for 10 minutes before using the quick pressure release to remove any remaining pressure. Open the lid and carefully remove the cake pan from the pressure cooker. Pat any water off the top with a towel.

8. Top with the remaining 1/2 cup of shredded cheese. Place under a broiler for 5 minutes or until the cheese has browned a bit. Run a knife around the edges of the quiche and allow it to cool before carefully placing a plate over the top of the quiche. Turn it out onto the plate and then turn it over again onto the serving plate.

9. Top with the remaining cooked bacon and chopped chives.