Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Instant Pot Corn And Peas Quiche
Course
Side Dish
Cuisine
American
Keyword
Corn And Peas Quiche, egg, milk, parmesan cheese
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
225
kcal
Author
Corrie
Ingredients
12
eggs
½
cup
milk
2
cups
boiled corn
2
cups
boiled peas
3
green onions
sliced
¼
cup
parmesan cheese
shredded
salt and pepepr
to taste
Instructions
Add eggs, milk, salt and pepper in a bowl. Whisk well.
Now, add boiled corns, boiled peas and onions in a baking quiche mould.
Pour the egg mixture on it from the top and garnish it with handful of boiled corns, peas and grated parmesan cheese.
Meanwhile, add water in the inner pot of instant pot and place the rack in it.
Place the quiche mould on the rack and close the lid.
Press the “Manual” button and cook for about 20 minutes on HIGH pressure.
Release the pressure naturally through the steam vent and open the lid.
Take out the corn and peas quiche and serve hot.
Nutrition
Calories:
225
kcal