This easy Low Carb Keto Instant Pot Crustless Quiche is a creamy, nutritious dish packed with mushrooms, kale, and cheddar cheese. Perfect for a quick, low-carb breakfast or brunch, it’s made in the pressure cooker for a hassle-free meal. Customize with your favorite veggies or cheese for a delicious, effortless dish!
Ingredients Needed
- 2 tbsp unsalted butter
- 7 medium mushrooms (140g / 5 oz, sliced)
- 1 small onion (diced)
- 3 cloves garlic (grated or finely minced)
- ½ tsp dried thyme
- 225g / ½ lb kale (dinosaur/lacinato variety, de-ribbed and chopped)
- 6 large eggs
- 120ml / ½ cup heavy cream (double cream)
- 1 tsp sea salt
- 1 tbsp lemon zest (zest from one lemon)
- 60g / ½ cup cheddar cheese (shredded)
- 60g / ¼ cup ricotta cheese
- 240ml / 1 cup water
How To Make Low Carb Keto Instant Pot Crustless Quiche
- Sauté the vegetables: Add the butter to the Instant Pot and press “Sauté.” Once melted, add the mushrooms, onion, garlic, and thyme. Sauté for 10 minutes until lightly caramelized. Add the kale and sauté for another 2 minutes until wilted. Press “Keep Warm/Cancel.”
- Prepare the baking dish: Grease a 1.5-quart (1.5L) casserole dish with butter. Ensure it has a glass lid that fits inside the Instant Pot. Set aside.
- Mix the egg filling: In a large bowl, whisk the eggs and heavy cream. Add the salt, lemon zest, and ¾ of the cheddar cheese (reserving the rest for topping). Stir in the sautéed mushroom-kale mixture.
- Assemble the quiche: Pour the egg mixture into the greased casserole dish. Drop small dollops of ricotta over the top. Cover with the glass lid.
- Set up the Instant Pot: Place the trivet inside the Instant Pot. Pour 1 cup (240ml) of water into the pot. Carefully place the covered casserole dish on the trivet. Seal the Instant Pot lid, ensuring the steam release valve is sealed.
- Pressure cook: Press “Manual” and set the time to 20 minutes. When done, press “Keep Warm/Cancel” and allow natural pressure release for 10 minutes.
- Release pressure: Use an oven mitt to carefully “Quick Release” the remaining steam. Once the silver dial drops, open the lid.
- Melt the cheese topping: Sprinkle the remaining cheddar cheese on top. Either place the Instant Pot lid back on for 3 minutes to melt the cheese or transfer the dish under a preheated broiler for 3-5 minutes to brown the top.
Recipe Tips
- Use fresh ingredients: Fresh mushrooms, kale, and cheese will give the quiche the best flavor and texture. Avoid using frozen vegetables as they release too much water.
- Grease the dish well: To prevent sticking, generously grease the casserole dish with butter before pouring in the egg mixture.
- Whisk eggs properly: Whisk the eggs and cream until fully combined and slightly frothy. This helps create a light and fluffy texture.
- Seal the lid tightly: Make sure the casserole dish is covered properly before placing it in the Instant Pot to prevent excess moisture from affecting the quiche.
- Broil for a golden top: If you want a crispy, golden cheese topping, place the quiche under a preheated broiler for 3-5 minutes after cooking.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover quiche cool to room temperature. Then, store it in an airtight container in the fridge for up to 4 days.
- Freeze: Let the quiche cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 175°C (350°F). Place the quiche in an oven-safe dish, cover it with foil, and bake for 10-15 minutes until heated through.
Nutrition Facts
Serving Size: 1 slice (1/6 of quiche)
- Calories: 260
- Total Fat: 20.9g
- Total Carbohydrate: 7.1g
- Dietary Fiber: 1.2g
- Sugars: 1.6g
- Net Carbs: 5.9g
- Protein: 12.3g
Check out More Recipes:
- Low Carb Keto Eggs Benedict Casserole Recipe
- Low Carb Keto Banana Muffins
- Low Carb Keto Pumpkin Spice Latte (Sugar Free)
Low Carb Keto Instant Pot Crustless Quiche
Description
This easy Low Carb Keto Instant Pot Crustless Quiche is a creamy, nutritious dish packed with mushrooms, kale, and cheddar cheese. Perfect for a quick, low-carb breakfast or brunch, it’s made in the pressure cooker for a hassle-free meal. Customize with your favorite veggies or cheese for a delicious, effortless dish!
Ingredients
Instructions
- Sauté the vegetables: Add the butter to the Instant Pot and press “Sauté.” Once melted, add the mushrooms, onion, garlic, and thyme. Sauté for 10 minutes until lightly caramelized. Add the kale and sauté for another 2 minutes until wilted. Press “Keep Warm/Cancel.”
- Prepare the baking dish: Grease a 1.5-quart (1.5L) casserole dish with butter. Ensure it has a glass lid that fits inside the Instant Pot. Set aside.
- Mix the egg filling: In a large bowl, whisk the eggs and heavy cream. Add the salt, lemon zest, and ¾ of the cheddar cheese (reserving the rest for topping). Stir in the sautéed mushroom-kale mixture.
- Assemble the quiche: Pour the egg mixture into the greased casserole dish. Drop small dollops of ricotta over the top. Cover with the glass lid.
- Set up the Instant Pot: Place the trivet inside the Instant Pot. Pour 1 cup (240ml) of water into the pot. Carefully place the covered casserole dish on the trivet. Seal the Instant Pot lid, ensuring the steam release valve is sealed.
- Pressure cook: Press “Manual” and set the time to 20 minutes. When done, press “Keep Warm/Cancel” and allow natural pressure release for 10 minutes.
- Release pressure: Use an oven mitt to carefully “Quick Release” the remaining steam. Once the silver dial drops, open the lid.
- Melt the cheese topping: Sprinkle the remaining cheddar cheese on top. Either place the Instant Pot lid back on for 3 minutes to melt the cheese or transfer the dish under a preheated broiler for 3-5 minutes to brown the top.
Notes
- Use fresh ingredients: Fresh mushrooms, kale, and cheese will give the quiche the best flavor and texture. Avoid using frozen vegetables as they release too much water.
- Grease the dish well: To prevent sticking, generously grease the casserole dish with butter before pouring in the egg mixture.
- Whisk eggs properly: Whisk the eggs and cream until fully combined and slightly frothy. This helps create a light and fluffy texture
- Seal the lid tightly: Make sure the casserole dish is covered properly before placing it in the Instant Pot to prevent excess moisture from affecting the quiche.
- Broil for a golden top: If you want a crispy, golden cheese topping, place the quiche under a preheated broiler for 3-5 minutes after cooking.
Low Carb Keto Instant Pot Crustless Quiche
