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.
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
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.
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?
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- 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
- 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.
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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount 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.
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