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Instant Pot Quiche Lorraine
Course
Breakfast
Cuisine
American
Keyword
chicken sausage, egg, Quiche Lorraine
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
377
kcal
Author
Corrie
Ingredients
12
large
eggs
½
cup
milk
½
teaspoon
salt
¼
teaspoon
ground pepper
2
cups
chicken sausage
chopped
1
cup
bell peppers
diced
1
cup
mushrooms
chopped
3
green onions
sliced
2
tablespoon
bacon
crumbled
¼
cup
parmesan cheese
shredded
4
sausage slices
Instructions
Take a bowl, add eggs, salt, pepper and milk. Whisk them well.
Add mushrooms, bell peppers, onions and sausages in baking quiche mould.
Pour the egg mixture on the top of the mould.
Add sausages slices, parmesan cheese for garnishing on the top of it.
Turn on the instant pot and pour 1½ cups of water in it.
Place the trivet in the instant pot and quiche mould on the trivet.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 20 minutes, leave it aside for 10 minutes and release the pressure naturally through steam vent.
Serve hot and enjoy.
Nutrition
Calories:
377
kcal
|
Carbohydrates:
8
g
|
Protein:
27
g
|
Fat:
27
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
434
mg
|
Sodium:
1188
mg
|
Potassium:
290
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
1708
IU
|
Vitamin C:
34
mg
|
Calcium:
135
mg
|
Iron:
3
mg