Crustless Spinach Quiche
This Instant Pot Crustless Spinach Quiche recipe is an easy, mostly hands-off breakfast made with fresh tomatoes, green onions, and parmesan cheese.
❤️ Why You’ll Love This Recipe: Fresh tomatoes, wilted spinach, and melty parmesan cheese: what’s NOT to love? Add an Instant Pot for a super fast weekday breakfast or elevated weekend brunch.
We’ve long used our Instant Pot for quick breakfast recipes like Oatmeal for One, and Instant Pot Steel Cut Oats. When we’re serving a crowd, this vegetarian quiche is our go-to.
This is one of our favorite Instant Pot egg recipes, and we love making eggs in the pressure cooker! They come out especially puffy, airy, and delicious. If you agree, be sure to try our Instant Pot Caprese Breakfast Casserole and Pressure Cooker Egg Bites!
INGREDIENTS YOU NEED
Here’s what you need to make this healthy crustless spinach and tomato quiche:
- Eggs: You can use a whole carton of eggs for this
- Milk: Whole milk works great, but you can use any kind of milk you have on hand.
- Spinach: We use fresh baby spinach, but mature spinach works too.
- Tomato: Remove the seeds first for the best texture in your quiche.
- Green onions: Aka scallions!
- Parmesan cheese: You can use pre-shredded or grate your own.
How to Make Spinach Quiche in an Instant Pot
This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
To start, place a trivet in the bottom of your pressure cooking pot. Add 1½ cups of water.
To prepare the quiche batter, whisk together the eggs, milk, salt, and pepper. Place the chopped baby spinach, diced tomato, and sliced green onions in a 1 ½-quart baking dish and mix well.
Pour the whisked egg mixture over the veggies in the baking dish and stir to combine. Gently place the sliced tomatoes on top and sprinkle with a layer of Parmesan cheese.
Use a sling to lower the dish onto the trivet in the pressure cooking pot. Lock lid in place and cook on High Pressure for 20 minutes. When the cook time ends, turn off the pressure cooker and let the pressure release naturally for 10 minutes, then finish with a quick pressure release.
When the valve drops, carefully remove the lid and use the sling to remove the dish from the pot. If you like broil the quiche in the oven until lightly browned.
Important Tips for Making Instant Pot Quiche
Since this is a crustless quiche, the texture and flavor of the egg mixture are very important. Don’t be afraid to season the eggs well with salt and pepper. And make sure you whisk the eggs and milk thoroughly before pouring the mixture over the vegetables, otherwise, your quiche may not bake evenly.
It’s also important to grease your baking dish or cake pan well before you add the vegetables. This ensures that the tomato quiche will be easy to remove and serve.
Products
There are a few handy products to make this Instant Pot quiche. First, you’ll need a trivet. Most Instant Pot models come with one, but if yours didn’t, we love this trivet.
You’ll also need a 7-inch round cake pan. This pan from Fat Daddio’s fits into a 6-quart pressure cooker. You can also use a 1½-quart souffle dish. Just make sure it’s oven-safe!
To lower the quiche into the pressure cooking pot and remove it, you’ll need a sling. You can make your own sling out of aluminum foil. Or, invest in this great OXO reusable sling if you do a log of pot-in-pot cooking in the Instant Pot.
Frequently Asked Questions about Making Spinach Quiche
Yes! This is a great make-ahead dish. Simply wrap it tightly in plastic wrap or store in an airtight container, then keep in the fridge until ready to serve. You can serve the quiche cold or warm it in the Instant Pot to serve.
Yes, freeze leftovers in an airtight container for up to six months. Defrost in the fridge overnight to serve.
You can substitute the spinach in this recipe with another green, such as kale or chopped collard greens. Or, try sliced, sautéed mushrooms, diced sweet onion, or bell peppers instead of tomato.
Certainly! For the best results, use a shredded or crumbled cheese to replace parmesan. Cheddar, swiss, blue, or goat cheese would all work great.
MORE Instant Pot Egg Recipes
Try these other eggy dishes in your Instant Pot, Ninja Foodi, or other brand of electric pressure cooker:
- Crustless Meat Lovers Quiche is loaded with bacon, crumbled sausage, and ham.
- Egg Muffins in the Pressure Cooker are a great to-go breakfast for school or work.
- Quick Instant Pot Potato Salad is a great side dish for summer BBQs!
Do you LOVE this recipe?
Leave us a review below to tell us why!
Crustless Spinach Quiche with Tomatoes and Parmesan
This Crustless Spinach Tomato Quiche is a simple Instant Pot breakfast, packed with protein and veggies to get you a healthy start to your day!
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
- Place a trivet in the bottom of the pressure cooking pot and add 1 1/2 cups water.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
- In a 1 1/2 quart baking dish, add the spinach, tomato, and green onions and mix well. Pour the egg mixture over the vegetables and stir to combine. Gently place the tomato slices on top and sprinkle with Parmesan cheese.
- Use a sling to lower the dish onto the trivet in the cooking pot. Lock the lid in place. Select High Pressure and 20 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then use a quick pressure release. When the valve drops, carefully remove the lid.
- Use the sling to lift the baking dish out of the cooking pot. If desired, broil until the top is lightly browned. Serve immediately.
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. If you prefer to cook it with foil on top, you'll need to add at least 5 minutes to the cook time and test for doneness.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 313Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 421mgSodium: 633mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 20g
Nutrition information is calculated by Nutritionix and may not always be accurate.
FOR MORE FROM PRESSURE COOKING TODAY
🥘 Browse our collection of the best pressure cooker / Instant Pot recipes.
💬 Follow Pressure Cooking Today on Facebook and Instagram for the latest updates.
👥 Join our Electric Pressure Cooker Facebook Group. Our positive community of pressure cooking fans use all brands of electric pressure cookers, so it’s a great resource if you have questions about your particular brand.
🥧 If you’re interested in more than just Instant Pot recipes, follow us at Barbara Bakes. There we post amazing breakfasts, breads, and the best dessert recipes!
I MAKE THIS REGULARLY IN MY OVEN. i USE DICED TOMATOES WITH GREEN CHILIES AND ADJUST MY MILK FOR THE TOMATO LIQUID. i USE BABY SPINACH OR ASPARAGUS ( CHOPPED IN 2 INCH PIECES.) FOR MY OVEN BAKE I ADD FLOUR TO THE MIXTURE SO IT FIRMS. I WILL TRY AS IT IS WRITTEN IN THE IP BECAUSE BENDING TO REMOVE ITEMS FROM MY HOT OVEN HAS BECOME DIFFICULT LATELY.
Enjoy!
My Fat Daddio pan has a push up base. Will the filling leak out or should I wrap it in foil? Looking forward to making this. Thanks for the recipe.
Hi Karen – I haven’t tried it in a push pan. You’ll probably want to wrap it the first time you make it just to be cautious. Enjoy!
I’m trying to follow all this but I am confused by the two recipes, one calling for 12 eggs and one for 6. Seems the reference to using spinach is where the eggs are doubled. I’m new to the instant pot and just picked up the 7” cake pan tonight and wanted to try this for our camping weekend coming up. Would 12 eggs be too much for this seemingly small pan? Thank you!! I’m a conventional pressure cook user so switching has been tough! 😂
Hi Kristal – the meat lovers recipe https://www.pressurecookingtoday.com/pressure-cooker-crustless-meat-lovers-quiche/ is loaded with meat. This recipe is loaded with veggies that shrink when they cook so there is more room for eggs.
What are the bands for? What size pressure cooker do you need to make this? I have a 6 at. Thx!
Hi Lisa – the bands are an option for lifting the dish in and out of the pressure cooking pot. You can use a foil sling or the trivet with handles, etc. depending on what you have on hand. This was made in a 6 quart.
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
Pingback: How to Make PERFECT Pressure Cooker / Instant Pot Eggs - Pressure Cooking Today™
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!