Pressure Cooker Crustless Meat Lovers Quiche “bakes” up light and fluffy in your pressure cooker or Instant Pot. Loaded with ham, bacon, sausage, and cheese, it’s a delicious way to start your day!
What’s for breakfast this weekend? I’ll be honest—most of the time what I really want is something sweet and decadent! But what I really need is a protein-rich meal that will last me through the morning gauntlet to lunch time. This flavor-packed quiche fits the bill.
It’s also a great choice for those on a gluten free and keto diets.
Although this quiche does take 30 minutes to cook in the pressure cooker, it’s not hands-on time, and I didn’t have to worry about it burning in the oven if I left it unattended. In fact the second time I made it, I put it in the pressure cooker and went and took a shower.
What Is a Quiche?
A quiche is a creamy eggy dish, often made with meat and vegetables and placed in a pie crust. A crustless quiche is similar to a frittata, but a quiche typically has more dairy than a fritata. Traditionally, frittatas are cooked on a stove first. However, when you’re making them in the pressure cooker, they’re similar enough you could call it either name and be correct.
I don’t like to make a traditional pie crust when making quiche in the pressure cooker. Pie crust is meant to be flaky and delicious, and the pressure cooker is just too moist to make crusts to my liking.
(Did you know that quiche was quite popular in the 1970s, but then in the 80s there was a bestseller called Real Men Don’t Eat Quiche that convinced many to stop eating quiche? For the record, my husband says that real men do eat quiche when it’s this meaty and delicious!)
Making Pressure Cooker Crustless Meat Lovers Quiche in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Crustless Meat Lovers Quiche!
When I make my Egg Muffins in the Pressure Cooker, I like to add the meats and cheeses to the cups first, then pour the egg mixture over the top so the meats are evenly distributed. I did the same thing for my quiche, using a 1-quart soufflé dish.
Don’t have a 1-quart souffle dish? No worries! You can use a 7-inch round cake pan with no change to the cook time.
How to Cook the Meats for Meat Lovers Quiche?
While this recipe calls for cooked sausage and bacon, if you don’t want to use the precooked meats you can cook the meat in the Instant Pot before you assemble the quiche. Just transfer them to a plate, wipe it out (no need to clean!), and start the recipe as outlined.
How to Tell When Quiche Is Done?
Your pressure cooker quiche is cooked through if it appears completely set in the middle. If it jiggles or appears loose, it may need more time.
Use an instant-read thermometer to verify your quiche is at least 160°F after cooking.
Mix Up the Mix-Ins
This is a really versatile recipe! Readers have left a number of comments on how they change up the filling to suit their tastes. Check out their great flavor combinations:
- bacon, ham, pepperoni, roasted red peppers
- green pepper, onion, chopped tomatoes, bacon, and cheese
- diced green and red peppers and ham
- crab and bacon
- spicy Italian sausage, leek, and broccoli
- shredded Kale leaves/Collard greens and bacon
- egg beaters, reduced fat cheese and skim milk, turkey bacon
- bacon, red bell pepper, walla walla sweet onion, chopped spinach, and cheese
- caramelized onion, bacon, sautéed spinach
If you want to add fresh spinach that’s not chopped, I’d recommend following the steps for my Pressure Cooker Tomato Spinach Quiche.
If you give it a try, please comment and let me know what meats and veggies you used!
How to Freeze and Reheat Instant Pot Quiche
While the quiche will last between 3 to 4 days in the fridge, it also freezes and reheats very well. So it works great to make a bunch in advance for a busy week!
To freeze: My favorite way to I like to “bake” it in the pressure cooker and slice it. Then I place each slice in a ziplock bag and freeze individually.
To reheat: If you wish to reheat the entire quiche, I prefer to cover the entire dish with aluminum foil and bake in preheated 325°F oven for about 15 minutes.
Do I Need to Cover My Quiche with Foil?
The first time I made this quiche, I cooked it without foil. Since then, I’ve preferred to cook it with foil. The recipe timing is for a covered pan; subtract a few minutes from the cook time if you prefer to make your quiche uncovered.
Also, please note that whatever way you make it, moisture will rise from the egg mixture and there may be a little bit of water on top of the quiche—even under the foil. Know that this really won’t cause a problem; just use the corner of a paper towel to soak up the water.
How to Brown the Cheese on Top of the Pressure Cooker Crustless Meat Lovers Quiche?
The first time I served the quiche without putting extra cheese on top and putting it under the broiler, but my husband said it would look prettier with golden-brown cheese on top.
So the second time I made it, I added the cheese and broiled it for just a few minutes. It really added a lot to the presentation, but the taste was pretty much the same.
If you have time do it. If you don’t have time, or don’t want to heat up the house with the oven, just skip it!
Of course, this would be an awesome time to break out your Ninja Foodi or your CrispLid. Or, if you don’t want to turn on your oven, use this great reader tip: use a creme brulee torch to brown the cheese on top!
Can I Make This without a Pressure Cooker or Instant Pot?
Yes! This Pressure Cooker Crustless Meat Lovers Quiche is a pressure cooker version of my popular oven-baked Meat Lovers Quiche recipe on Barbara Bakes. I made the original recipe for my meat-loving husband! I usually prefer to save time and make the crustless version, but he often requests the full-crust recipe for his birthday.
(I actually converted it to a pressure cooker recipe when someone in the Instant Pot Community requested crustless quiche. (It made me smile to remember when that group was just a small community—little did we know that it’d become a million-member giant on Facebook! It’s been so fun to watch it grow.)
Also, if you’re cooking for a crowd, I’ve converted this Meat Lover’s Quiche recipe into a meat lover’s mini quiche recipe. The preformed fillo shells make this SO quick and easy! and I guarantee it’ll be one of the first things devoured at your brunch!
- 6 large eggs, well beaten
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 slices bacon, cooked and crumbled
- 1 cup cooked ground sausage
- 1/2 cup diced ham
- 2 large green onions, chopped
- 1 cup shredded cheese
- Put a metal trivet in the bottom of the pressure cooking pot and add 1 cup water.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
- In a 1-quart soufflé dish, add bacon, sausage, ham, green onions, and cheese and mix well.
- Pour egg mixture over to top of the meat and stir to combine.
- Loosely cover the souffle dish with aluminum foil. Center the souffle dish on an foil sling and carefully lower it onto the trivet in the cooking pot. Lock lid in place. Select High Pressure and 30 minutes cook time.
- When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
- When the valve drops, carefully open the lid,. Lift out the souffle dish and remove the foil. If desired, sprinkle the top of the quiche with additional cheese and broil until melted and lightly browned. Serve immediately.
If you've never made a foil sling, learn How to Fold a Foil Sling here.
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Love eggs? Want more pressure cooker / Instant Pot frittatas or quiche?
How to Make Eggs in the Instant Pot or Pressure Cooker (hard-boiled, soft-boiled, poached, and egg loaf)
I also have some awesome egg recipes in my cookbook, The Electric Pressure Cooker Cookbook, including: Ham & Cheese Quiche (page 38), Hash Brown Breakfast Casserole (page 40, pictured above), Mexican Breakfast Casserole (page 41), and Parmesan, Spinach, and Tomato Egg Muffins (page 43).