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Instant Pot Tomato Spinach Quiche
Course
Breakfast
Cuisine
Greek
Keyword
egg, parmesan cheese, spinach, Tomato Spinach Quiche
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
185
kcal
Author
Corrie
Ingredients
12
large
eggs
½
cup
milk
½
teaspoon
salt
¼
teaspoon
ground pepper
3
cups
fresh baby spinach
roughly chopped
1
cup
diced tomatoes
chopped
½
cup
sun-dried walnuts
3
large
green onions
sliced
4
tomato slices
topping the quiche
¼
cup
parmesan cheese
shredded
Instructions
In a large mixing bowl, whisk eggs, milk, salt, pepper.
Add onions, tomatoes, chopped spinach leaves in a baking quiche mould. Pour the egg mixture from the top.
Garnish with tomato slices and grated parmesan cheese.
Add water into an instant pot and place the rack.
Place the quiche mould on the rack.
Set to the “Manual” at high pressure for 10 minutes.
Select “Cancel” and release pressure quickly.
Remove the quiche from the Instant Pot and serve hot.
Nutrition
Calories:
185
kcal