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Instant Pot Quiche - Keto, Paleo, Whole 30
Course
Breakfast
Cuisine
American
Keyword
#pressure cooker quiche, crustless quiche, instant pot quiche, keto quiche
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
192
kcal
Author
Tessa the Domestic Diva
Ingredients
1
tablespoon
butter
ghee, or coconut oil
1/2
cup
spinach
torn
1/2
cup
diced mushrooms
1/4
cup
diced onion
1/4
diced ham
4
large
eggs
2
tablespoons
any milk
unsweetened if non-dairy
2
tablespoons
whole milk ricotta cheese
omit for dairy free or Whole 30
1/2
cup
any cheese
shredded (omit for dairy free or Whole 30)
1/4
teaspoon
sea salt
Instructions
Prepare 4
4oz ramekins
by greasing (be sure they fit into your
Instant Pot
)
In
a large skillet
over medium heat, cook the vegetables and ham in the fat.
Cook about 5 minutes until vegetables are soft, but not brown.
Meanwhile, in a bowl, whisk the remaining ingredients.
Stir the cooked vegetables into egg mixture.
Add 1 cup of water to the bottom of your Instant Pot.
Spoon the mixture evenly into the 4 ramekins and set on top on steaming trivet in the Instant Pot. Yes they can stack too!
Set the 'manual' time for 6 minutes.
Quick release.
Remove and enjoy!!
Nutrition
Calories:
192
kcal
|
Carbohydrates:
2
g
|
Protein:
12
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
187
mg
|
Sodium:
419
mg
|
Potassium:
173
mg
|
Vitamin A:
765
IU
|
Vitamin C:
2.1
mg
|
Calcium:
155
mg
|
Iron:
1.1
mg