So, I’ve had and made my fair share of egg bites in the instant pot, right? That got me to thinking… If I can make egg bites in the instant pot, why can’t I make a quiche in it? Well, as it turns out, you surely can! This quiche is packed with protein and is low in carbs. Plus, it’s keto-friendly and delicious!
This quiche cooks a bit more quickly in the instant pot than it would in the oven. It also comes out with a more ‘fluffy’ texture. Something more akin to an egg bite than a dense quiche.
As I said, this crustless quiche is loaded with protein, using both bacon and turkey sausage. I went with a mild turkey sausage for a more health conscious choice of sausage, and using only a quarter pound of it left me with PLENTY of meat in the quiche.
Not to be out done, this quiche is also loaded up with green bell pepper and onion to bulk it up further. I also swapped some of the heavy cream for a reduced fat milk. Not all of it, mind you, but half of it anyway. This gave me the richness I was looking for without all the calories.
I served mine with a drizzle of Sriracha and some green onions.
Add a side of mixed greens, soup, or fresh fruit for a complete meal!
TheSkinnyFork.com A crustless quiche that's made right in the instant pot for a delicious bite that's great for breakfast, lunch, or even dinner! Pair with some veggies, salad, or soup. Prep Time: 10 Minutes • Cook Time: 28 Minutes
Servings: 6 • Serving Size: 1 Slice • Calories: 244 • Fat: 19 g • Saturated Fat: 9 g • Carb: 3 g • Fiber: 0 g • Protein: 15 g • Sugar: 2 g • Sodium: 258 mg
• 1/4 Lb. Cooked Mild Turkey Sausage
• 2 Slices Reduced Sodium Center Cut Bacon, Cooked & Crumbled
• 1/2 Green Bell Pepper
• 1/2 White Onion, Chopped
• 4 Whole Large Eggs
• 1 C. Reduced Fat Shredded Cheddar Cheese
• 1/4 C. Reduced Fat Milk
• 1/4 C. Heavy Cream
• 1/2 Tsp. Salt-Free Garlic & Herb Seasoning
• Salt & Pepper to Taste
• 1/2 Tsp. Salt
Directions:
Place 1 1/2 C. water into the base of the instant pot.
Lightly coat a small cake pan or heat safe glass bowl small enough to fit into the instant pot with non-stick cooking spray and set aside.
Transfer the cooked turkey sausage and bacon into the bottom of the prepared dish; set aside.
Place the 1/2 diced green bell pepper and 1/2 of a diced onion into a small skillet and sauté over medium heat until starting to become tender.
Add the peppers and onions in over the meat.
In a blender, food processor, or bowl with an immersion blender, blend together the 4 eggs, 1/4 C. milk, 1/4 C. cream, 1/2 Tsp. seasoning, and salt & pepper to taste.
Pour the egg mixture in over the meat and veggies and set the pan on the metal insert for the instant pot to lower into the base of the instant pot.
Cover lightly with foil and secure the lid too close.
Set the steam valve to ‘sealed’ and cook on manual high pressure for 28 minutes.
Once done, allow the pressure to release naturally (takes about 10 minutes) before removing the lid and the quiche from the instant pot.
Allow to cool slightly before turning out onto a plate to slice into 6 pieces and serve right away.
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Kidney Friendly • Keto Friendly • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free
