Instant Pot® Potato and Pepper Crustless Quiche – – Instantly Delicious

Instant Pot® Potato and Pepper Crustless Quiche -

I love to make crustless quiches – they are great for breakfast or brunches (and afternoon snacks or a light lunch or dinner).  Making them in the Instant Pot® is easy, and if you are hosting a brunch, it frees up your oven for another dish. Quiches are extremely versatile, a great way to use up food in the fridge, and they are easy and delicious.   The great thing about this recipe is that is it both vegetarian and gluten-free.  If you are hosting a brunch with anyone following a special diet, this is a perfect addition to the table.
It took me a couple of tries to come up with a version worth sharing.  This recipe uses already cooked potatoes and roasted red peppers.  When I tried using raw vegetables, they were still crunchy when the quiche was finished cooking.  You can use whatever vegetable/meat combination that your family likes.  Just be sure to pre-cook anything  before adding them to the pan.  Another note – no matter how well I covered my pan with foil, there was always some amount of water accumulation.  While not the most appetizing thing in the world, it is easy to pour off.  The quiche will not be affected.
Instant Pot® Crustless Quiche
Serves 6


2 medium potatoes, cooked and thinly sliced
1whole roasted red pepper, sliced
6 eggs
1/2 cup milk
1/2 cup shredded cheddar
salt and pepper, to taste
1/4 teaspoon paprika


1. Spray a 7 inch cake pan with non-stick spray. Layer the sliced potatoes across the bottom and slightly up the sides.  Arrange the sliced peppers on top of the potatoes. Whisk together the eggs, milk, seasoning, and cheese.  Pour over the peppers and potatoes.  Cover the pan tightly with foil.

2. Make a foil sling** and lower the pan onto the trivet.  Pour 1 cup of water into the bottom of the Instant Pot®.  Lock the lid and adjust to manual high- pressure for 25 minutes. When finished do a natural pressure release for 5 minutes, then do a quick pressure release by switching the valve to venting. Carefully remove the pan using the foil sling and pour off any water that accumulated.  Allow to cool for at least 10 minutes before turning over onto a plate.*  Be sure to run a knife around the edges first.

*If you turn your quiche out onto a plate, the cheese will be on the bottom.  I like to serve with the cheese on top, so I flip my quiche again before serving. 

**How to make a foil sling:

Make a foil sling by tearing off a 15 inch sheet of aluminum foil and folding it in half two times.  This is going to be used to lift the cheesecake in and out of the ​Instant Pot®. 



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