Best Instant Pot Keto Crustless Spinach And Gouda Quiche Recipes

INSTANT POT CRUSTLESS QUICHE RECIPE

Instant Pot Crustless Quiche Recipe image

Learn how to make a kale quiche in the Instant Pot! This healthy Instant Pot crustless quiche recipe is quick and easy, with simple ingredients.

Provided by Maya | Wholesome Yum

Time 1h2m

Number Of Ingredients 13

Ingredients

2 tbsp Unsalted butter
7 medium Mushrooms ((~5 oz, sliced))
1 small Onion ((diced))
3 cloves Garlic ((grated or finely minced))
1/2 tsp Dried thyme
1/2 lb Kale ((dinosaur/lacinato variety; de-ribbed and chopped))
6 large Eggs
1/2 cup Heavy cream
1 tsp Sea salt
1 tbsp Lemon zest ((zest from one lemon = 1 tbsp))
1/2 cup Cheddar cheese ((shredded))
1/4 cup Ricotta cheese
1 cup Water

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.

Nutrition Facts : Calories 260 kcal, Carbohydrate 7.1 g, Protein 12.3 g, Fat 20.9 g, SaturatedFat 5.3 g, Cholesterol 25.3 mg, Sodium 492.3 mg, Fiber 1.2 g, Sugar 1.6 g, ServingSize 1 serving

CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)

Crustless Spinach, Mushroom, and Tomato Quiche (Keto) image

Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.

Provided by Fioa

Categories Breakfast and Brunch Eggs Quiche

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

cooking spray
1 tablespoon butter
1 onion, sliced
½ cup halved cherry tomatoes
1 cup sliced mushrooms
2 cups fresh spinach
1 cup heavy cream
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup shredded Gouda cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 3.7 g, Cholesterol 131.4 mg, Fat 18.6 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 11 g, Sodium 323.8 mg, Sugar 1.3 g