Description
Creamy spinach and feta quiche without carbs delights keto dieters seeking protein-packed comfort. Home cooks can master this simple Instant Pot technique for a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
- 6 eggs (large)
- 225 g / 0.5 lb kale (dinosaur/lacinato variety, de-ribbed and chopped)
- 140 g / 5 oz mushrooms (medium, sliced)
- 1 onion (small, diced)
- 60 g / 0.5 cup cheddar cheese (shredded)
- 60 g / 0.25 cup ricotta cheese
- 120 ml / 0.5 cup heavy cream (double cream)
- 2 tbsps unsalted butter
- 3 cloves garlic (grated or finely minced)
- 1 tsp sea salt
- 0.5 tsp dried thyme
- 1 tbsp lemon zest (zest from one lemon)
- 240 ml / 1 cup water
Instructions
- Sauté Vegetables: Melt butter in Instant Pot on “Sauté” mode. Add mushrooms, onion, garlic, and thyme, caramelizing for 10 minutes. Introduce kale and cook for 2 more minutes until wilted. Turn off sauté function.
- Prepare Dish: Butter a 1.5-quart casserole dish compatible with Instant Pot’s glass lid.
- Mix Ingredients: Whisk eggs and heavy cream in a large bowl. Season with salt and lemon zest. Incorporate three-quarters of cheddar cheese, reserving some for topping. Blend in sautéed mushroom-kale mixture and ricotta cheese dollops.
- Assemble Quiche: Pour egg mixture into prepared dish. Distribute ricotta evenly. Cover with glass lid.
- Pressure Cook: Insert trivet into Instant Pot. Add water to base. Place casserole dish on trivet. Close lid with steam valve sealed. Select “Manual” mode and cook for 20 minutes.
- Release Pressure: After cooking, cancel and allow natural pressure release for 10 minutes. Use oven mitt to quick-release remaining steam. Wait for silver dial to drop before opening.
- Finish and Serve: Top quiche with remaining cheddar cheese. Either replace Instant Pot lid for 3 minutes to melt cheese or broil for 3-5 minutes until golden brown.
Notes
- Prep Like a Pro: Caramelize vegetables thoroughly to enhance deep, rich flavors before adding to egg mixture.
- Cheese Strategy: Reserve some cheddar for topping to create a deliciously melted golden layer that elevates visual appeal and taste.
- Lid Matters: Use a glass lid that perfectly fits inside the Instant Pot to ensure even cooking and prevent moisture loss.
- Steam Release Technique: Allow natural pressure release for 10 minutes to prevent quiche from becoming rubbery and maintain creamy texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 265
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 350mg