Crust-less Breakfast Quiche

Servings: 6

Cooking Time: 30 minutes


8 eggs

1 ½ cup mozzarella cheese, shredded

2 green onions, chopped

1 cup tomatoes, chopped

1 red pepper, chopped

½ cup flour

½ cup milk

¼ tsp. pepper

¼ tsp. salt


Pour 1 cup water into instant pot. Place trivet into instant pot.

In a large bowl, whisk eggs, flour, milk, pepper and salt.

Add vegetables and cheese. Stir until combined.

Pour egg mixture into a dish that will fit inside your instant pot. Cover dish with foil and place on the trivet.

Seal instant pot with lid and select manual high pressure for 30 minutes.

Allow pressure to release naturally for 10 minutes, then release using quick release method.

Serve and enjoy.

Nutrition Values:

Calorie: 166; Carbohydrates: 12.8g; Protein: 11.7g; Fat: 7.7g; Sugar: 3.3g; Sodium: 234mg

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