Craving a savory, protein-packed breakfast that feels gourmet but comes together in a flash? This Instant Pot Crustless Quiche is your answer! Forget fussing with pastry dough. We’re combining fluffy eggs, creamy cottage cheese, and vibrant veggies into a delicious, low-carb meal that’s perfect for any time of day. It’s the ultimate set-it-and-forget-it brunch star!
Ingredients
• 8 large eggs
• 1 ½ cups (340g) cottage cheese
• ½ cup (120ml) milk, any kind
• ½ cup (50g) almond flour
• 1 large red bell pepper, chopped
• 1 cup (180g) tomatoes, chopped
• 2 green onions, chopped
• ½ tsp oregano
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup (240ml) water, for the Instant Pot
Instructions
1. Directions
2. Prepare the Instant Pot: Place the trivet inside the Instant Pot liner. Pour in 1 cup of water. Create a sling by folding a long piece of aluminum foil, placing it over the trivet with the ends hanging over the sides.
3. Mix the Batter: In a large bowl, whisk together the 8 large eggs, ½ cup milk, ½ tsp oregano, ¼ tsp salt, and ¼ tsp black pepper until smooth. Whisk in the ½ cup of almond flour until no lumps remain.
4. Add Fillings: Gently fold in the 1 ½ cups cottage cheese, chopped red bell pepper, chopped tomatoes, and chopped green onions.
5. Cook the Quiche: Pour the mixture into a greased 7-inch oven-safe dish that fits inside your Instant Pot. Cover the dish loosely with foil. Carefully use the foil sling to lower the dish onto the trivet. Secure the Instant Pot lid, set the valve to ‘Sealing’, and cook on HIGH pressure for 30 minutes.
6. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully switch the valve to ‘Venting’ to release any remaining steam.
7. Serve: Open the lid and use the foil sling to carefully lift the dish out. Let the quiche cool for at least 10 minutes before slicing and serving.
Nutritional Information
• (Per Serving)
• Calories: 276
• Total Fat: 14g
• Net Carbs: 9.2g
• Fiber: 1.5g
• Protein: 26.8g
Pro Tips
• To prevent a watery result, pat chopped tomatoes dry with a paper towel before adding them to the egg mixture.
• Feel free to swap the veggies! Sautéed mushrooms, spinach (squeezed dry), or crumbled cooked bacon are excellent additions.
• For a different flavor profile, substitute the cottage cheese with an equal amount of feta, goat cheese, or shredded cheddar.
• The quiche is done when the center is set and doesn’t jiggle. A knife inserted near the center should come out clean.
FAQ
Q: Can I make this Instant Pot crustless quiche ahead of time
A: Yes, this quiche is perfect for meal prep. Once cooled, store it in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold or reheat individual slices in the microwave.
Q: Why is my crustless quiche watery
A: A watery result is usually due to excess moisture from the vegetables. To prevent this, pat chopped tomatoes dry with a paper towel before adding them. If you use other high-moisture veggies like spinach or mushrooms, make sure they are cooked and squeezed dry first.
Q: What can I use instead of cottage cheese in this quiche
A: For a different flavor and texture, you can substitute the cottage cheese with an equal amount of feta, goat cheese, or shredded cheddar cheese. Ricotta cheese would also work for a similar creamy consistency.
Q: Can I add meat to this crustless quiche recipe
A: Absolutely! Cooked and crumbled bacon, breakfast sausage, or diced ham are delicious additions. Ensure any meat is fully cooked and drained of excess grease before folding it into the egg mixture.
