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.

Use an instant-read thermometer to verify your quiche is at least 160°F after cooking.

Continue to Content

Pressure Cooker Crustless Tomato Spinach Quiche

Yield: 6 servings

Print

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:

Pin It: