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Instant Pot Tomato Bell pepper Quiche
Course
Breakfast
Cuisine
Italian
Keyword
egg, parmesan cheese, Tomato Bell pepper Quiche
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
190
kcal
Author
Corrie
Ingredients
12
large eggs
½
cup
milk
½
teaspoon
salt
¼
teaspoon
ground pepper
3
cups
bell pepper
roughly chopped
1
cup
diced tomatoes
chopped
3
large green onion
sliced
4
slice
tomato
topping the quiche
¼
cup
parmesan cheese
shredded
½
cup
zucchini
Instructions
In a large mixing bowl, whisk eggs, milk, salt, pepper.
Add onions, tomatoes, zucchini, chopped bell peppers 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 or the metal trivet.
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:
190
kcal
|
Carbohydrates:
9
g
|
Protein:
15
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
332
mg
|
Sodium:
403
mg
|
Potassium:
455
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
3091
IU
|
Vitamin C:
103
mg
|
Calcium:
143
mg
|
Iron:
2
mg