kale quiche

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.

Instant Pot Crustless Quiche Recipe

tbsp Butter

medium Mushrooms ((~5 oz, sliced))

Onion ((diced))

Garlic ((grated

thyme

lb Kale ((dinosaur/lacinato variety; de-ribbed and chopped))

Eggs

Heavy cream

Sea salt

Lemon

Cheddar cheese ((shredded))

Ricotta cheese

Water

Add the butter to the Instant Pot and press &quot;Saute.&quot; Once the fat has melted, add the mushrooms, onion, garlic and thyme, sauteing for 10 minutes until lightly caramelized. Add the kale and saute for another 2 minutes just until wilted. Press the &quot;Keep Warm/Cancel&quot; button.

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.

In a large mixing bowl, whisk the eggs and cream together. Add the sea salt, lemon zest, 3/4 of the cheddar cheese (reserving the rest for the top) and the mushroom-kale mixture, gently stirring to fully combine.

Pour the mixture into a greased casserole dish. Evenly drop little dollops of ricotta into the custard filling. Place the glass lid on top of the casserole dish.

Place the Instant Pot trivet inside the Instant Pot. Pour 1 cup (237 ml) of water into the Instant Pot. Carefully transfer the covered casserole dish to the Instant Pot on top of the trivet. Place the lid on the Instant Pot, making sure the steam release valve is sealed.

Press the &quot;Manual&quot; setting and decrease the time using the &quot;-&quot; button until you reach 20 minutes. When the Instant Pot is done and beeps, press &quot;Keep Warm/Cancel.&quot; Allow the Instant Pot to release pressure naturally for 10 minutes.

Using an oven mitt, &quot;Quick Release&quot;/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

Carefully remove the casserole dish from the Instant Pot and remove the lid. Add the leftover cheese to the top of the quiche. Either place the Instant Pot lid back on the Instant Pot for about 3 minutes to melt the cheese or carefully remove the casserole dish and place under a preheated broiler for 3-5 minutes to brown the cheese on the top.

A hearty and satisfying vegetarian quiche chock full of kale, roasted red peppers, mushrooms and onions.

Kale Quiche

pie crust AT ROOM TEMPERATURE

olive oil

onion

garlic

kale

(7 ounce) jar roasted red peppers, drained well (about 3/4 cup drained)

cheddar cheese

eggs

evaporated milk

black pepper

In a large skillet heat olive oil over medium heat. Add onions and garlic, cooking until onions are soft and translucent, stirring frequently (about 2 to 3 minutes).

Add chopped kale, roasted red peppers and mushrooms. Stir and saute until the kale is wilted (about 3 to 4 minutes). Set aside kale mixture.

Spray a 9 inch pie or tart dish with cooking spray. Carefully unroll pie crust and place in dish, pressing bottom and sides.

In a large bowl, whisk eggs, milk and pepper until blended.

Place kale mixture in bottom of pie crust first, then sprinkle evenly with cheese.

Pour egg mixture evenly over cheese and vegetables.

Bake for approximately 40 minutes, or until center is firm and toothpick inserted comes out clean.

My son and I made this for dinner tonight! It was delicious and fun to make together;)

This was excellent.  I made ours with 6 eggs and some half and half.  The taste was delightful.

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Instant Pot Crustless Quiche Recipe

Kale Quiche

Top 2 kale quiche recipes from across the web

The most viewed kale quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Crustless Quiche Recipe

Kale Quiche

The most viewed kale quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine