Crustless quiche is the veggie-loaded, high-protein breakfast bake that slices like a dream. Eight eggs blend with almond flour, cottage cheese, red pepper, tomato, and green onion into a savory custard that steams to a perfect set in the Instant Pot. 26.8g protein per slice and no pastry in sight.
Crustless Quiche
(Total Time: 45 MIN| Serves: 4)
Ingredients:
8 large eggs
½ cup milk
½ cup almond flour
1 large red bell pepper, chopped
1 cup (240 ml) tomatoes, chopped
2 green onions, chopped
1 ½ cup cottage cheese
Spices:
¼ tsp salt
¼ tsp black pepper
½ tsp oregano
Directions:
- Plug in your Instant Pot and place the trivet at the bottom of the stainless steel insert. Add aluminum foil over the trivet creating sling and pour in 1 cup (240 ml) of water. Set aside.
- In a large mixing bowl, combine flour, salt, and black pepper. Optionally add some herbs of choice. Mix until completely incorporated. Gradually add eggs, one at the time beating constantly with a paddle mixing attachment. Pour in the milk and continue to beat for 2 minutes on medium speed.
- Finally add vegetables and shredded vegan cheese. Mix again and transfer the mixture to oven-safe dish.
- Gently place the dish in your Instant Pot and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and select the MANUAL mode. Set the timer for 30 minutes on HIGH pressure.
- When done, release the pressure naturally for 10 minutes and move the pressure valve to the VENTING position to release any remaining steam.
- Carefully open the lid and remove the dish using an aluminum sling. Chill for a while and serve.
Per Serving(Calories 276 | Total Fats 14g | Net Carbs: 9.2g | Protein 26.8g |Fiber: 1.5g)
Pro Tips
- Add the eggs one at a time while beating constantly — that gradual emulsion is what gives the quiche its smooth, even custard.
- Beat the milk in for a full 2 minutes on medium speed so the batter lightens and the finished quiche isn't dense.
- Make a foil sling over the trivet before the dish goes in — it's the only safe way to lift a hot quiche out of the pot.
- Let the pressure release naturally for 10 minutes, then chill the quiche before slicing for the cleanest wedges.
Frequently Asked Questions
Can I make this quiche ahead?
Yes — it keeps 4 days in the fridge and tastes great cold, which makes it a superb meal-prep breakfast.
Is it keto?
It's low-carb at 9.2g net carbs with 26.8g protein per serving. The almond flour and cottage cheese keep it filling without pastry.
Can I add other vegetables?
Absolutely — the red pepper, tomato, and green onion base welcomes spinach, mushrooms, or whatever's in the fridge.
How do I know when it's done?
A full 30 minutes on High plus the 10-minute natural release sets the center perfectly. A tester near the middle should come out clean.
Recipe Card
Ingredients
Method
- Plug in your Instant Pot and place the trivet at the bottom of the stainless steel insert.
- Add aluminum foil over the trivet creating sling and pour in 1 cup of water.
- Set aside.
- In a large mixing bowl, combine flour, salt, and black pepper. Optionally add some herbs of choice.
- Mix until completely incorporated. Gradually add eggs, one at the time beating constantly with a paddle mixing attachment.
- Pour in the milk and continue to beat for 2 minutes on medium speed.
- Finally add vegetables and shredded vegan cheese.
- Mix again and transfer the mixture to oven-safe dish.
- Gently place the dish in your Instant Pot and seal the lid.
- Set the steam release handle to the ‘’Sealing’’ position and select the MANUAL mode.
- Set the timer for 30 minutes on HIGH pressure.
- When done, release the pressure naturally for 10 minutes and move the pressure valve to the VENTING position to release any remaining steam.
- Carefully open the lid and remove the dish using an aluminum sling.
- Chill for a while and serve. Per Serving(Calories 276 | Total Fats 14g | Net Carbs: 9.2g | Protein 26.8g |Fiber: 1.5g)
