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Name: Instant Pot Crustless Quiche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 6 slices Bacon; 1 1/2 cups Water; non stick cooking spray; 6 large eggs; 3/4 cup heavy cream; 1/2 cup shreded gruyere; 1 tbsp Fresh parsley chopped; 1/2 tsp Coarse Salt; Freshly ground pepper

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INGREDIENTS

6 slices Bacon
1 1/2 cups Water
non stick cooking spray
6 large eggs
3/4 cup heavy cream
1/2 cup shreded gruyere
1 tbsp Fresh parsley ; chopped
1/2 tsp Coarse Salt
Freshly ground pepper

INSTRUCTIONS

1. Sauté the bacon in the instant pot. Remove with slotted spoon when crispy and pat with paper towel. Drain drippings from pot but do not wipe clean.

2. Add water to pot and scrape up any browned bits from the bottom of the pot. Insert the steam trivet. Press cancel to turn off the sauté function.

3. Spray a 7 inch round cake pan with non stick cooking spray

4. In a medium bowl, whisk together the eggs and cream until frothy. Crumble the bacon and stir it in along with the shredded cheese, parsley, salt and pepper. Pour the mixture into the cake pan and place the pan on the trivet.

5. Secure the lid with the steam vent in the sealed position. Cook on high pressure for 30 minutes.

6. Quick release the pressure and remove the lid. Remove the cake pan. Slice the quiche and serve immediately.

NOTES

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Instant Pot Crustless Quiche

6 slices Bacon
1 1/2 cups Water
 non stick cooking spray
6 large eggs
3/4 cup heavy cream
1/2 cup shreded gruyere
1 tbsp Fresh parsley chopped
1/2 tsp Coarse Salt
 Freshly ground pepper

1. Sauté the bacon in the instant pot.  Remove with slotted spoon when crispy and pat with paper towel.  Drain drippings from pot but do not wipe clean.
2.  Add water to pot and scrape up any browned bits from the bottom of the pot.  Insert the steam trivet.  Press cancel to turn off the sauté function.
3. Spray a 7 inch round cake pan with non stick cooking spray
4. In a medium bowl, whisk together the eggs and cream until frothy.  Crumble the bacon and stir it in along with the shredded cheese, parsley, salt and pepper.  Pour the mixture into the cake pan and place the pan on the trivet.
5. Secure the lid with the steam vent in the sealed position.  Cook on high pressure for 30 minutes.
6. Quick release the pressure and remove the lid.  Remove the cake pan.  Slice the quiche and serve immediately.

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Nutrition

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Serving Size: 1 Serving (509g)
Recipe Makes: 4 Servings

Calories: 729
Calories from Fat: 505 (69%)

Amt Per Serving		% DV

	Total Fat 56.1g	75 %
	Saturated Fat 17.9g	89 %
	Monounsaturated Fat 22.7g
	Polyunsanturated Fat 7.2g
Cholesterol 1614.6mg		497 %
Sodium 1168.6mg		40 %
Potassium 606mg		16 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3.3g
Protein 52.1g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 729

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