6eggsI use large, you could use 7 if you have medium eggs
Pinchof sea salt
Quarter of a carrotfinely chopped
100gmature cheddar cheeseor cheese of your choice divided in two lots: 70 g + 30 g
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 / 400ºF) and programme 8 minutes.