Spinach Bacon Crustless Quiche with Swiss Cheese

Serves 6 in about 35 minutes. A pressure cooker recipe built around lg eggs and tsp onion powder*.

Ingredients

• 6 lg eggs
• 1 cup half and half
• ½ tsp kosher salt
• ¼ tsp pepper
• ½ tsp garlic powder
• ¼ tsp onion powder*
• 8 slices cooked thick cut bacon, chopped (or cooked ham, diced)
• 1 cup frozen chopped spinach, thawed and water squeezed out
• 1 cup swiss cheese, shredded (or your favorite cheese)

Method

1. Spray a 7" diameter metal pan with cooking spray. Tip in 1/2 cups of water into the inner liner pot of the pressure cooker.
2. Crack the eggs into a mixing bowl and beat them.
3. Tip in the remaining ingredients and mix well.
4. Tip in the mixture into the prepared pan (leave it uncovered).
5. Set the pan on the trivet and carefully lower it into the pot.
6. Close the lid of the pressure cooker and seal the vent.
7. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 25 minutes. High Pressure. The pot will take a few minutes to come to pressure.
8. When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure.
9. When the pin in the lid drops back down, open the lid.
10. Make sure the center of the quiche is set before removing from the pot. If it is jiggly, just close the lid and let it sit a few minutes to cook a little more in the residual heat.
11. Use silicone or other oven mitts to carefully remove the trivet and pan from the pot.
12. There may be a small amount of liquid visible on the quiche. That is normal. Just use a paper towel to absorb it, or very carefully drain it.
13. Invert onto a plate (very carefully, using a kitchen towel or something that will protect your hands from the heat).
14. Slice and serve.

More instant pot ideas are in the instant pot collection.