Broccoli and Cheese Quiche

 Megan Kate Ras, Mommalikeme   2020-02-13  Comments General, Vegan & Vegetarian
Broccoli And Cheese Quiche

This crustless vege quiche is quick, tasty, healthy and perfect served with a side salad or as leftovers the next day.


Prep Time:
5 mins
Cook Time:
25 mins                                                                          


6 eggs (beaten)
1/2 cup milk
1/2 tsp salt
1/4 tsp seasoned sea salt or pepper
1 small head of broccoli (finely chopped)
4 spring onions (finely sliced)
1 cup of grated cheddar cheese (grate a bit extra for sprinkling at the end)



Pour 1 1/2 cups of water into the inner pot and add the trivet.

In a bowl, whisk together the beaten eggs and milk with seasoning, then stir in the broccoli, spring onions and cheddar.

Pour the egg mixture into your lightly greased springform tin (or dish of your choice) and then lower onto the trivet.

Close the lid and set the pressure release valve to Sealing. Pressure Cook for 25 mins on high pressure and do a Natural Pressure Release for 10-12 mins before manually releasing the rest of the pressure.

Remove with care from the Instant Pot when finished and allow to cool in the dish/tin for 5 mins to firm up - sprinkling the extra cheese over to melt.

Slice and serve warm or eat as leftovers the next day.

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