Instant Pot Duo Crisp Crustless Quiche is so fluffy!
Pressure cooked Crustless Quiche in general is delicious but if you add the Duo Crisp’s Air Fryer lid and some cheese on the top, you end up with perfectly savoury deliciousness.
Now, I love Crustless Quiche for breakfast.
Although I also love it for lunch, dinner and elevenses.
Perfect for picnics and packed lunches too!
Even better, it’s ideal for using up ingredients.
Use the method in this recipe and add any ingredients you may have going off.
Crustless quiche is thrifty and low carb!
Such a versatile dish.
Find all my Instant Pot Recipes here.
And all my Duo Crisp Recipes here.
In the photos you can see the cake pan I use for this, it’s the one from this Instant Pot Steamer Set (affiliate link).
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Fancy printable recipe card with full details further down
1
Oil the cake pan or dish that you’re going to use. For this, pour a little bit of oil into it and brush all over.
2
Beat the 6 eggs with a pinch of sea salt and mix with the sliced spring onions, chopped carrot and 70 g of the cheese.
3
Pour the egg mix into the cake pan.
4
Pour 500 ml water into the inner pot. Trivet in place. Cake pan on top of trivet.
5
Make sure the sealing ring is properly in place. Lock the lid in. Steam release pointing to Sealing (unless you have a self-sealing lid like the Duo Plus, Evo Plus and Crisp do, aren’t they cool?).
6
Press Pressure Cook / Manual and programme 15 minutes. Do a quick pressure release at the end of the pressure cooking time. This means letting the steam out once it has finished pressure cooking, don’t worry if it goes to keep warm for a bit if you’re busy, it’s quite forgiving.
Now for the Air Fryer Lid (or just pop it in the oven, grill or air fryer)
7
Remove the crustless quiche. Discard the water. Quickly dry the inner pot with a tea towel.
8
Scatter the 30 g of cheese on top of the quiche. Get the trivet and cake pan back in.
9
Air Fryer lid on. Press Broil (which is set to 204ºC) and programme 8 minutes.
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Instant Pot Duo Crisp Crustless Quiche
Equipment
- Instant Pot
Ingredients
- 6 eggs I use large, you could use 7 if you have medium eggs
- Pinch of sea salt
- 1 spring onion sliced
- Quarter of a carrot finely chopped
- 100 g mature cheddar cheese or cheese of your choice divided in two lots: 70 g + 30 g
Instructions
- Oil the cake pan or dish that you’re going to use. For this, pour a little bit of oil into it and brush all over.
- Beat the 6 eggs with the sea salt and mix with the sliced spring onions, chopped carrot and 70 g of the cheese.
- Pour the egg mix into the cake pan.
- Pour 500 ml water into the inner pot. Trivet in place. Cake pan on top of trivet.
- Make sure the sealing ring is properly in place. Lock the lid in. Steam release pointing to Sealing (unless you have a self-sealing lid like the Duo Plus, Evo Plus and Crisp do, aren’t they cool?).
- Press Pressure Cook / Manual and programme 15 minutes. Do a quick pressure release at the end of the pressure cooking time. This means letting the steam out once it has finished pressure cooking, don’t worry if it goes to keep warm for a bit if you’re busy, it’s quite forgiving.
Air Fryer Lid (or you could pop it in the oven, grill or air fryer)
- Remove the crustless quiche. Discard the water. Quickly dry the inner pot with a tea towel.
- Scatter the 30 g of cheese on top of the quiche. Get the trivet and cake pan back in.
- Air Fryer lid on. Press Broil (which is set to 204ºC) and programme 8 minutes.
Breakfast sorted, sounds delicious.
It will have to be the last 2 mushrooms, the last 2 strips of bacon with wonky hole goats cheese on the top…. Yummy.
Mine will have to go into my power AirFryer Oven though.
Thank you for sharing.
Cath.