Pressure Cooker Crustless Tomato Spinach Quiche
Tomato spinach quiche made in a pressure cooker is light, fluffy and crustless, making this Instant Pot quiche recipe a delicious and healthy breakfast or brunch. This crustless quiche is also meatless, so it is perfect for vegetarian and gluten free diets.
Eating a balanced diet is important to me. Whenever I find myself eating too many sweet treats, I try to balance that out with some better for me meals. After my recent trip to Portland for the Indulge Conference, and indulging in too many donuts, I was definitely in need of something better for me.
For dinner my first night back, I decided to change my Pressure Cooker Crustless Meat Lovers Quiche into a better for me veggie quiche.
Making Tomato Spinach Quiche in an Instant Pot
I had a bag of Trader Joe’s Power Greens in the crisper. It’s a mix of baby kale, baby chard, and baby spinach. Trader Joe’s says their Power Greens will make you better, stronger, faster, causing a rift in the time-space continuum that will give you eternal youth and the strength of a thousand men.* (*Not really. We made that up)
The crustless quiche is also loaded up with diced vine ripened tomatoes and green onions, then topped with thinly sliced tomatoes and Parmesan cheese. It’s an easy to make meal that makes plenty for dinner, with enough left over for breakfast the next day.
Pressure Cooker Crustless Tomato Spinach Quiche
Ingredients
- 12 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 cups fresh baby spinach, roughly chopped
- 1 cup diced seeded tomato
- 3 large green onions, sliced
- 4 tomato slices for topping the quiche
- 1/4 cup shredded Parmesan cheese
Instructions
Put a trivet in the bottom of the pressure cooker pot and add 1 1/2 cups water.
In a large bowl whisk together the eggs, milk, salt and pepper. Add spinach, tomato, and green onions to a 1 1/2 quart baking dish and mix well. Pour egg mixture over the veggies and stir to combine. Gently place sliced tomatoes on top and sprinkle with Parmesan cheese.
Use a sling to place the dish on the trivet in the pressure cooking pot. Lock lid in place. Select High Pressure and 20 minutes cook time. When timer beeps, turn off, wait 10 minutes, then use a quick pressure release.
Carefully open the lid, lift out the dish and if desired, broil until lightly browned.
Notes
I cooked it without foil covering the top. There was some liquid on top of the quiche after cooking, but I just use the corner of a paper towel to soak up the liquid.
Tools for Making Instant Pot Quiche:
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Hi,
This looks really tasty. Would it be better to sauté the onions first? I would usually do this when making a quiche
Thanks
Hi Kelly – typically you don’t saute green onions, but if you were using regular yellow onions, you could saute them first. Enjoy!
Adding this to my meal plan for this week!
Great choice Amy – enjoy!
Barbara, I’m going to make the egg muffins from your cookbook, page 43. Excited to make the individual parmesan, spinach, and tomatoe egg muffins for a healthy quick grab and go meal!
Perfect for a quick, healthy meal on the go. Enjoy!
Hello Barbara – I made in individual ramekins (breakfast meal prep). They are wonderful! I wanted a South Beach type of breakfast and these are perfect. Thank you.
Thanks Lily! So smart to plan ahead. What cook time did you use for the individual ramekins?
Did this baking dish come with the instant pot or must it be ordered separately? Is it special for the instant pot or would any ceramic dish work? Thanks!
Hi Katie – no, it didn’t come with the Instant Pot. Any oven-safe dish will work. Here’s a link to my Amazon store with my favorite pressure cooker accessories https://www.amazon.com/shop/pressurecookingtoday?listId=3FZVAHES4R9CD
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I’m loving that silicone sling you’ve got. I looked them up on Amazon and they show different sizes. Which one did you get, please? Thanks in advance!
Hi Linda – I bought a variety pack. There’s a link to it in my Amazon store. https://www.amazon.com/shop/pressurecookingtoday
This sounds great, but I’d need to reduce the quantities so as to make fewer servings. Only feeding 2 people.
Thanks Carol! Here’s a small version that you could adapt https://www.pressurecookingtoday.com/egg-muffins-in-the-pressure-cooker/
I made this today, using a flour tortilla as a crust just to see how it would do in the IP. It got soggy. I got the edges to dry out a bit under the broiler.
Thank you for this post – I was curious to know if it was possible to make quiche in the pressure pot. It was extremely useful to have your cooking times – my concoction needed 25 minutes under pressure. I see several comments about the crust being the best part and this got me thinking. I experimented very successfully, using sundried tomato savoury biscuits and butter to form a biscuit base (similar idea to the crust for a cheesecake). I used butternut, a few mixed greens, Roma tomatoes, onion and sage for the filling. Yummy 🙂
Sounds great what time would you do for half recipe for this, would still use pyrex
Made this for Easter brunch (with the addition of some cheese) to eave reviews. Thank you!
Thanks Maria – you can’t go wrong with more cheese 🙂
Where do you get that sling thing? So cool!
Definitely 🙂 Here’s a link to a post about it https://www.pressurecookingtoday.com/how-to-get-a-pan-out-of-the-pressure-cooker/
A terrific recipe after all the indulgent holiday eating we’ve done. I used a smaller, 1 quart soufflé dish (6 inches) and made a nearly half recipe with customizations: 6 eggs, 1/4 cup milk, 2 cups chopped Lacinto kale, 1/3 cup chopped red onion, 1 chopped fresh tomato, a bit of leftover baguette torn into small bits, a little feta cheese (maybe an ounce or 2), a pinch of red pepper flakes, 1/2 teaspoon fresh rosemary. Topped with a “shingled” border of sliced plum tomatoes. Cooked on high for 18 minutes with 5 minute natural release and it was a little underdone, but I sprinkled with grated Parmesan and microwaved for 1 minute to finish setting the eggs and melt the cheese. A wonderful, adaptable recipe that’s great for using what you have on hand.
Sounds delicious Janis! Thanks for sharing 🙂
Hi! This recipe looks AMAZING! I plan to use my 9 inch springform pan (10 cups / 2.5 quarts). How much HP cook time and NPR time do you suggest? Thank you!
Hi Narae – what size pressure cooker do you have? Have you checked to see if it will fit? Are you increasing the volume of the recipe, or just making a thinner quiche?
Hi! I realized my 9 inch wouldn’t fit in my 6qt IP, so I bought a 7 inch pan. I would like to make 1 pan, as thick as I can get it..about 2.5 inches. So I assume I might need to increase the volume of the recipe depending n how much fits inside the pan
You can increase the volume, but don’t fill it more than 2/3 full and you may need to increase the cook time as well. Enjoy!
I’m new to pressure cooking. What do you mean by use a sling to remove it? What would I make that out of?
Hi Sylvia – I did a whole post about it https://www.pressurecookingtoday.com/how-to-get-a-pan-out-of-the-pressure-cooker/
thank you so much for this awesome recipe. I made it today and my hubby was all gaga over it.
Thanks Rita! So glad it was a hit.
Sorry, new to the pressure cooker… can you put a trivet in an electric pressure cooker?
Hi Erinn – yes, I use a trivet all the time. It should be one that is made for cooking.
I made this morning. Did not put under broiler. I used skim milk. I cooked for 20 min (Fagor electric) and 10 minutes release. Was good but tasted very eggy. Spinach never came through or the tomatoes. What should I do differently next time? Im thinking skim milk was part of the issue.
Hi Josie – a lot does depend on the ingredients you use. Tomatoes can be some what tasteless this time of year. A good quality Parmesan cheese will make a big difference too. I agree you didn’t get much richness from the skim milk. You may want to add some of your favorites spices, fresh if you have them. Or serve it with a fresh salsa would be nice too.
I will definitely try again with regular milk and maybe some spices. Did use quality cheese.
Love all of your recipes. Have tried quite a few and turned out great and company always comments. Most cannot believe made in pressure cooker.
Thank you so much.
I used the Costco shredded Parmigiano Reggiano, which I think is a decent cheese 🙂 Thanks for the sweet compliment 🙂
Great – easy recipe! The flavors went together so well. Stirred together, put in the IP went for a walk, come back – ready to eat – Perfect
Thanks!
What would happen if you tried to make this dish directly in the pressure cooker?
Hi Jess – You need the water below the dish for the pressure cooker to come to pressure. If you tried to make it without the dish, it would be too watery.
Made this last night. Set my Instant Pot to manual, high, for 17 minutes. Sopped up the water that collected on top and then placed under the boiler for a few minutes. Came out great. Kids loved it too.
Thanks Blaise – so glad it was a hit with everyone.
I made this last night and found it quite good. Like others, I think this would make an excellent basic recipe inviting variations. I did cover the dish with foil and cooked it for 25 minutes as you suggested above. I shingled about 6 thin tomato slices in a circle on top for a lovely presentation.
I too found the texture a bit “watery” when eating it – mary m young used a better term—spongy, and I felt that I had slightly overcooked the quiche at 25 minutes (for the foil-covered casserole) in my Cuisinart digital cooker. Next time I will try cooking it 2 minutes less…..or would you suggest a different amount?
Hi Rita – definitely reduce the cook time next time, I’d probably try 5 minutes less. The bowl you use can also make a difference in cook time. Glad you enjoyed it! Sounds like a pretty presentation. The tomatoes on top were my favorite part.
Thank you, Barbara, for the timing suggestion. I used a 2-quart white porcelain souffle dish. I’ll check in the next time I make it. I’ll add that the leftovers are pretty good at room temperature too.
I made this tonight and halved it because there’s only two of us. I used a 1.6 litre (roughly 1.5 quarts give or take). I covered it loosely with foil and took a wild guess at timing (didn’t see the comments below with the 10 minute cook time advice). I cooked it for 18 minutes and did quick release after 5 minutes and it turned out perfect. Just what I wanted for a nice, light dinner. Hubby said “it was ok but where’s the crust? Crust is my favourite part of quiche”. LOL – I loved it!!!! Thanks Barbara. As always you’ve come up with a quick and tasty dish. I can see using this as a base for other ingredients to be added. Now if we could only cook crust in the PC…..
Thanks Susan! I think you’re right, a great recipe to change up and serve so many ways. I’m pretty partial to crust too.
Barbara, would there be a difference in timing if the casserole was covered with foil?
Hi Rita – yes, the foil slows down the cooking, so I’d add another 5 minutes.
What type of bowl did you use and sling? It appears the sling went inside of pressure cooker?
Hi Debbie – I’ve updated the post with links to the dish and the slings at the bottom. Here’s a post I did with more ideas about getting pans out of the pressure cooker. https://www.pressurecookingtoday.com/how-to-get-a-pan-out-of-the-pressure-cooker/
What is that green thing going across the dish? Is that what you use to take out your dish?
Hi Lisa – yes, I did use it to take my dish out of the pressure cooker. The size I picked was probably a little too big for the dish. You want a very tight fit. So I also use Plate Retriever Tongs mentioned in this post https://www.pressurecookingtoday.com/how-to-get-a-pan-out-of-the-pressure-cooker/
Is there much of a taste difference with only putting cheese on the top and none in the quiche? Also, is the consistency very different?
Hi Kathy – put the cheese on top allows it to caramelize a bit when you broil it in the oven, but you could certainly mix it in if you’d rather. I don’t think there’s enough cheese to make a difference in the consistency.
Barbara, Do you think it is okay to halve the recipe? Thanks. Mary
Hi Mary – sure, your cook time will change though. If you use a 2 quart baking dish, it won’t be as tall but your cook time will be shorter. I’d try 10 minutes.
Thank you Barbara.
I literally was on two wheels yesterday and threw it together just like that. There was some water around
the edge and as you said I just sopped it up with a paper towel. I didn’t think my husband would like it because of the spinach but when I got home he said it was good. The consistency is a little spongy but I guess he didn’t notice. lol. Anyway of changing that? Thank you. Halving it made a nice size dish.
Thanks Mary – glad you enjoyed it. Sounds like maybe a shorter cook time might be what it needs.
This time around I cooked it for five minutes at half recipe. Then I walked away for a time. When
I came back there was no water and it was perfect. I did not cover it. I forgot to add salt and it went
wanting. I also used a 2 qt. French type straight sided bowl. Half recipe makes a generous amount.
I also increased the whole milk to 1/3 cup and more cheese. Mixed some of the cheese in the mixture
in addition to the topping.
Thanks for the update. You can’t go wrong with more cheese 🙂
im so glad you commented on cutting it in half. Sounds fabulous!