No-crust tomato and spinach quiche gives you everything good about a quiche without the pastry work. Twelve eggs and milk pour over spinach, tomatoes, and green onions in a baking dish, finished with Parmesan and tomato slices. The Instant Pot steams it into a fluffy, golden-topped pie in twenty minutes.
No-Crust Tomato & Spinach Quiche
(Total Time: 35 MIN| Serves: 6)
Ingredients:
1 cup (240 ml) diced Tomatoes
3 cups (720 ml) chopped Spinach
¼ cup grated Parmesan Cheese
½ cup Milk
3 Green Onions, chopped
12 Eggs
½ Tomato, sliced
½ tsp Garlic Salt
¼ tsp Pepper
1 ½ cups Water
Directions:
- Pour the water into the Instant Pot.
- Grease a baking dish with cooking spray.
- Combine the diced tomatoes, green onions, and spinach, in it.
- Beat the eggs along with the milk, salt, and pepper.
- Pour this mixture over the spinach and tomatoes.
- Sprinkle with parmesan cheese and top with tomato slices.
- Place the baking dish on the rack and close the lid.
- Cook on HIGH for 20 minutes.
- Wait 10 minutes before releasing the pressure quickly.
- Serve and enjoy!
Per Serving (Calories 178 | Total Fats 11.2g | Net Carbs: 3.8g | Protein 15.3g |Fiber: 1.2g)
Pro Tips
- Squeeze the chopped spinach dry before it goes in — frozen or wet spinach releases water and gives you a weeping quiche base.
- Beat the eggs and milk thoroughly so the custard sets evenly; streaks of white mean one slice is fluffy and the next is rubbery.
- Wait the full ten minutes before releasing the pressure — the gentle finish lets the custard set without cracking across the top.
- The garlic salt is the only seasoning, so don't skip the pepper on top; the Parmesan brings salt but the eggs need that edge.
Frequently Asked Questions
Can I use frozen spinach in this quiche?
Yes — thaw it completely and squeeze out every drop of water first. About one cup of cooked, drained spinach replaces the fresh.
How do I store the quiche?
Refrigerate it whole or in slices for up to four days. It's excellent cold the next day, which makes it ideal breakfast prep.
Can I bake this in the oven?
Bake at 350°F for 30 to 35 minutes until the centre barely jiggles, then rest it for ten minutes before slicing.
What can I use instead of milk?
Heavy cream thinned with a splash of water gives a richer custard; coconut milk keeps it dairy-free apart from the Parmesan topping.
Recipe Card
Ingredients
Method
- Pour the water into the Instant Pot.
- Grease a baking dish with cooking spray.
- Combine the diced tomatoes, green onions, and spinach, in it.
- Beat the eggs along with the milk, salt, and pepper.
- Pour this mixture over the spinach and tomatoes.
- Sprinkle with parmesan cheese and top with tomato slices.
- Place the baking dish on the rack and close the lid.
- Cook on HIGH for 20 minutes.
- Wait 10 minutes before releasing the pressure quickly.
- Serve and enjoy! Per Serving (Calories 178 | Total Fats 11.2g | Net Carbs: 3.8g | Protein 15.3g |Fiber: 1.2g)
