Craving a breakfast that’s both incredibly satisfying and effortlessly low-carb? Look no further! This Crustless Meat-Loaded Quiche is the answer. We’re ditching the fussy crust and loading up on all the good stuff: savory bacon, hearty sausage, diced ham, and a generous blanket of melted cheddar cheese. Made incredibly simple in the Instant Pot, this dish delivers a rich, custardy texture and a protein-packed punch to kickstart your day. It’s the perfect solution for a weekend brunch, a quick weekday meal, or your weekly meal prep.
Ingredients
• ½ cup / 120 ml Milk
• 6 large Eggs, beaten
• 4 Bacon Slices, cooked and crumbled
• ½ cup / 75g diced Ham
• 2 Green Onions, chopped
• 1 cup / 150g ground Sausage, cooked and crumbled
• 1 cup / 113g shredded Cheddar Cheese
• ¼ tsp Salt
• Pinch of Black Pepper
• 1 ½ cups / 355 ml Water (for the Instant Pot)
Instructions
1. Directions
2. Prepare the Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet inside.
3. Prep the Dish: Thoroughly grease a 7-inch round baking dish that fits inside your Instant Pot with cooking spray.
4. Mix the Filling: In a large mixing bowl, combine the beaten eggs, milk, crumbled bacon, diced ham, cooked sausage, chopped green onions, shredded cheddar cheese, salt, and pepper. Stir until all are evenly distributed.
5. Fill the Dish: Carefully pour the egg and meat mixture into your prepared baking dish. Cover the dish loosely with aluminum foil to prevent condensation from dripping onto the quiche.
6. Set Up for Cooking: Carefully lower the covered dish onto the trivet inside the Instant Pot.
7. Pressure Cook: Secure the Instant Pot lid, set the steam valve to the ‘Sealing’ position, and cook on HIGH pressure for 30 minutes.
8. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully perform a quick release for any remaining pressure.
9. Serve: Using oven mitts, carefully lift the dish out of the Instant Pot. Let it cool for a few minutes before slicing. Serve warm and enjoy!
Nutritional Information
• Per Serving (Serves 4)
• Calories: 419
• Total Fats: 32g
• Net Carbs: 4g
• Protein: 29g
• Fiber: 0.6g
Pro Tips
• For a creamier texture, substitute the milk with an equal amount of heavy cream or half-and-half.
• Don’t be afraid to switch up the cheese! Pepper Jack will add a spicy kick, while Swiss or Gruyère will give it a classic, nutty flavor.
• To check for doneness, insert a knife into the center of the quiche. It should come out clean. If it’s still wet, you can cook it for another 2-3 minutes on high pressure.
• This quiche is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave.
FAQ
Q: Can I make this crustless quiche ahead of time
A: Yes, this quiche is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave when you’re ready to eat.
Q: Is this crustless quiche recipe keto-friendly
A: Yes, with only 4g of net carbs per serving, this high-protein, high-fat quiche without a crust is an excellent choice for a keto or low-carb diet.
Q: What other cheeses can I use in this meat-loaded quiche
A: You can easily substitute the cheddar. For a spicy kick, try Pepper Jack. For a classic, nutty flavor, Swiss or Gruyère are great options.
Q: How do I know when the Instant Pot quiche is done
A: To check for doneness, insert a knife into the center of the quiche. It should come out clean. If it’s still wet, you can cook it for another 2-3 minutes on high pressure.
