Instant Pot Keto Crustless Broccoli And Cheddar Quiche Food

CRUSTLESS INSTANT POT BROCCOLI CHEDDAR QUICHE

Steps:

• Butter a 1½-quart soufflé dish or a 7-cup round heatproof glass container.
• Fold a 20-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the soufflé dish to act as a sling for lifting the dish into and out of the Instant Pot. Pour 1 1/2cups water into the pot and add the trivet.
• In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the broccoli, green onions, and cheese.
• Pour the egg mixture into the prepared dish. Then, holding the ends of the foil sling, lift the dish and lower it into the Instant Pot. Fold over the ends of the sling so they fit inside the pot.
• Secure the lid and set the Pressure Release to Sealing. Select Manual setting and set the cooking time for 25 minutes at high pressure.
• Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam.
• Open the pot and, wearing heat-resistant mitts, grasp the ends of the foil sling and lift the quiche out of the Instant Pot. Let the quiche cool for at least 5 minutes, giving it time to reabsorb any liquid and set up.
• Slice and serve warm or at room temperature.

CRUSTLESS BROCCOLI QUICHE

Steps:

• Preheat your oven to 175C/350F.
• Cut the broccoli into small florets.
• Place the broccoli into a microwave-safe container with ⅓ cup of water. Put on the lid and microwave for 2-3 minutes, until slightly undercooked.
• Drain well and dry on paper towels.
• Place the broccoli into a greased pie dish, sprinkle over half the cheddar, and set aside.
• In a bowl, add the eggs, cream, salt, and pepper, whisk together.
• Pour the egg mixture over the broccoli and top with the remaining cheese.
• Bake for 30-35 minutes, until the mixture stays firm when jiggled.
• Leave to sit for 5 minutes before cutting into 6 slices and serve hot!

EASY QUICHE RECIPE

Steps:

• In a bowl crack eggs and whisk to combine.
• Add diced green onions, bacon crumbles, sour cream, cheese, and broccoli florets. *made sure to cut broccoli florets into small pieces. And stir to combine.
• Add Heavy Cream, Milk and Dijon Mustard. Stir to combine.
• Add Salt and Pepper to Taste
• Grease pan. You can use a Stackable pan insert or a spring form pan. Please note. A Springform pan will need to be wrapped in foil so it doesn't leak.
• Add 1 to 1 1/2 cups water to Instant Pot.
• Place pan on trivet and set to Manual for 25 minutes. Quick Release pressure when complete
• Run a knife around the inside of the pan to loosen and flip out onto a plate.
• *optional - Sprinkle with additional cheese and green onions.

LOW-CARB INSTANT POT FRITTATA

Steps:

• In a large bowl, beat together the eggs, salt, and several grinds of black pepper. Fold in the chopped broccoli, green onions, and cheddar cheese.
• Grease a 7-inch pan, then pour the egg mixture into it. Pour 1 cup of water into the bottom of your Instant Pot and place a trivet over that to keep the pan above the water.
• Place the pan with the frittata mixture on top of the trivet and secure the lid. Move the steam release valve to Sealing. Use the Pressure Cook or Manual button on your machine to cook at high pressure for 10 minutes.
• When the cooking cycle is complete, let the pressure naturally release for 10 minutes. Once the screen reads LO:10 you can move the steam release valve to Venting to release any remaining pressure.
• Use oven mitts or a tea towel to carefully remove the frittata pan. If you see a little liquid on top of the baked eggs, don't freak out! The water will evaporate quickly as your egg bake cools.
• Slice the frittata into 4 slices and serve warm. Leftovers can be stored in an airtight container for up to 5 days in the fridge.

INSTANT POT® KETO CRUSTLESS SPINACH AND GOUDA QUICHE

Steps:

• Grease a 1 1/2-quart souffle dish with butter.
• Whisk eggs, cream, salt, pepper, and nutmeg in a bowl. Stir in spinach, onion, and Gouda cheese. Pour into the prepared souffle dish.
• Turn on a multi-functional pressure cooker (such as Instant Pot®). Place water in the pot and add the trivet. Place the prepared dish on the trivet with an aluminum sling, folding ends on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the fast-release method, about 5 minutes. Open and remove the lid. Lift quiche by grabbing the ends of the foil sling. Let cool for 5 minutes.

INSTANT POT CRUSTLESS QUICHE RECIPE

Steps:

• Use butter to grease a 1.5-quart (1.5-L) casserole dish with a glass lid that fits inside the Instant Pot. Set aside.
• Press the "Manual" setting and decrease the time using the "-" button until you reach 20 minutes. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 10 minutes.

KETO QUICHE: BROCCOLI CHEDDAR QUICHE RECIPE

Steps:

• Bake the almond flour pie crust according to the instructions here (omit the sweetener and use the extra salt for savory crusts). Cool for at least 15 minutes before adding filling. Leave the oven on at 350 degrees F (177 degrees C).

INSTANT POT® KETO CRUSTLESS BROCCOLI AND CHEDDAR QUICHE

Steps:

• Grease a 1 1/2-quart souffle dish with butter.
• Whisk eggs, cream, salt, pepper, and nutmeg in a bowl. Stir in broccoli, onion, and Cheddar cheese. Pour egg mixture into the prepared souffle dish.
• Turn on a multi-functional pressure cooker (such as Instant Pot®). Pour water into the pot and insert the trivet. Place the prepared dish on the trivet with an aluminum foil sling, folding its ends on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure using the quick-release method, about 5 minutes. Open and remove the lid. Lift quiche by grabbing the ends of the foil sling. Let cool for 5 minutes.

KETO BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees.
• Add the eggs to a mixing bowl along with the heavy cream and whisk well to combine.
• Stir in the remaining ingredients.
• Pour mixture into a greased 9-inch pie plate.
• Bake for 30 minutes or until golden brown around the edges and the center is fully set.
• Let cool for 10 minutes before slicing and serving.

EASY KETO QUICHE (CRUST AND CRUSTLESS OPTIONS)

Steps:

• Directions
• Crustless Easy Keto Quiche:
• Preheat the oven to 350 degrees F.
• Cook and chop the bacon into pieces.
• Mix the eggs, heavy cream, and salt together until well combined.
• Spray a 9-inch pie pan with cooking spray add the chopped bacon, shredded cheese, and parmesan cheese.
• Pour the egg mixture over top of the meat and cheese and smooth over.
• Place in the oven and cook for about 45 minutes or until set.
• Allow your keto crustless quiche to fully cool before serving.
• Easy Keto Quiche with Crust
• Make the pie crust and press into a 9-inch pan.
• Using a fork, add a few small holes to the bottom of the pie crust (6-8 total).
• Follow all of the same steps as above. Note: if the pie crust is not fully cooked after 45 minutes, cook in additional 5-minute intervals until done.
• Allow cooling before serving.