Instant Pot / Pressure Cooker Crustless Meat Lovers Quiche
Pressure Cooker Crustless Meat Lovers Quiche “bakes” up light and fluffy in your pressure cooker or Instant Pot. Loaded with ham, bacon, sausage, and cheese, it’s a delicious way to start your day!
What’s for breakfast this weekend? I’ll be honest—most of the time what I really want is something sweet and decadent! But what I really need is a protein-rich meal that will last me through the morning gauntlet to lunch time. This flavor-packed quiche fits the bill.
It’s also a great choice for those on a gluten free and keto diets.
Although this quiche does take 30 minutes to cook in the pressure cooker, it’s not hands-on time, and I didn’t have to worry about it burning in the oven if I left it unattended. In fact the second time I made it, I put it in the pressure cooker and went and took a shower.
What Is a Quiche?
A quiche is a creamy eggy dish, often made with meat and vegetables and placed in a pie crust. A crustless quiche is similar to a frittata, but a quiche typically has more dairy than a fritata. Traditionally, frittatas are cooked on a stove first. However, when you’re making them in the pressure cooker, they’re similar enough you could call it either name and be correct.
I don’t like to make a traditional pie crust when making quiche in the pressure cooker. Pie crust is meant to be flaky and delicious, and the pressure cooker is just too moist to make crusts to my liking.
(Did you know that quiche was quite popular in the 1970s, but then in the 80s there was a bestseller called Real Men Don’t Eat Quiche that convinced many to stop eating quiche? For the record, my husband says that real men do eat quiche when it’s this meaty and delicious!)
Making Pressure Cooker Crustless Meat Lovers Quiche in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Crustless Meat Lovers Quiche!
When I make my Egg Muffins in the Pressure Cooker, I like to add the meats and cheeses to the cups first, then pour the egg mixture over the top so the meats are evenly distributed. I did the same thing for my quiche, using a 1-quart soufflé dish.
Don’t have a 1-quart souffle dish? No worries! You can use a 7-inch round cake pan with no change to the cook time.
How to Cook the Meats for Meat Lovers Quiche?
While this recipe calls for cooked sausage and bacon, if you don’t want to use the precooked meats you can cook the meat in the Instant Pot before you assemble the quiche. Just transfer them to a plate, wipe it out (no need to clean!), and start the recipe as outlined.
How to Tell When Quiche Is Done?
Your pressure cooker quiche is cooked through if it appears completely set in the middle. If it jiggles or appears loose, it may need more time.
Use an instant-read thermometer to verify your quiche is at least 160°F after cooking.
Mix Up the Mix-Ins
This is a really versatile recipe! Readers have left a number of comments on how they change up the filling to suit their tastes. Check out their great flavor combinations:
- bacon, ham, pepperoni, roasted red peppers
- green pepper, onion, chopped tomatoes, bacon, and cheese
- diced green and red peppers and ham
- crab and bacon
- spicy Italian sausage, leek, and broccoli
- shredded Kale leaves/Collard greens and bacon
- egg beaters, reduced fat cheese and skim milk, turkey bacon
- bacon, red bell pepper, walla walla sweet onion, chopped spinach, and cheese
- caramelized onion, bacon, sautéed spinach
If you want to add fresh spinach that’s not chopped, I’d recommend following the steps for my Pressure Cooker Tomato Spinach Quiche.
If you give it a try, please comment and let me know what meats and veggies you used!
How to Freeze and Reheat Instant Pot Quiche
While the quiche will last between 3 to 4 days in the fridge, it also freezes and reheats very well. So it works great to make a bunch in advance for a busy week!
To freeze: My favorite way to I like to “bake” it in the pressure cooker and slice it. Then I place each slice in a ziplock bag and freeze individually.
To reheat: If you wish to reheat the entire quiche, I prefer to cover the entire dish with aluminum foil and bake in preheated 325°F oven for about 15 minutes.
Do I Need to Cover My Quiche with Foil?
The first time I made this quiche, I cooked it without foil. Since then, I’ve preferred to cook it with foil. The recipe timing is for a covered pan; subtract a few minutes from the cook time if you prefer to make your quiche uncovered.
Also, please note that whatever way you make it, moisture will rise from the egg mixture and there may be a little bit of water on top of the quiche—even under the foil. Know that this really won’t cause a problem; just use the corner of a paper towel to soak up the water.
How to Brown the Cheese on Top of the Pressure Cooker Crustless Meat Lovers Quiche?
The first time I served the quiche without putting extra cheese on top and putting it under the broiler, but my husband said it would look prettier with golden-brown cheese on top.
So the second time I made it, I added the cheese and broiled it for just a few minutes. It really added a lot to the presentation, but the taste was pretty much the same.
If you have time do it. If you don’t have time, or don’t want to heat up the house with the oven, just skip it!
Of course, this would be an awesome time to break out your Ninja Foodi or your CrispLid. Or, if you don’t want to turn on your oven, use this great reader tip: use a creme brulee torch to brown the cheese on top!
Can I Make This without a Pressure Cooker or Instant Pot?
Yes! This Pressure Cooker Crustless Meat Lovers Quiche is a pressure cooker version of my popular oven-baked Meat Lovers Quiche recipe on Barbara Bakes. I made the original recipe for my meat-loving husband! I usually prefer to save time and make the crustless version, but he often requests the full-crust recipe for his birthday.
(I actually converted it to a pressure cooker recipe when someone in the Instant Pot Community requested crustless quiche. (It made me smile to remember when that group was just a small community—little did we know that it’d become a million-member giant on Facebook! It’s been so fun to watch it grow.)
Also, if you’re cooking for a crowd, I’ve converted this Meat Lover’s Quiche recipe into a meat lover’s mini quiche recipe. The preformed fillo shells make this SO quick and easy! and I guarantee it’ll be one of the first things devoured at your brunch!
Pressure Cooker Crustless Meat Lovers Quiche
Ingredients
- 6 large eggs, well beaten
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 slices bacon, cooked and crumbled
- 1 cup cooked ground sausage
- 1/2 cup diced ham
- 2 large green onions, chopped
- 1 cup shredded cheese
Instructions
- Put a metal trivet in the bottom of the pressure cooking pot and add 1 cup water.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
- In a 1-quart soufflé dish, add bacon, sausage, ham, green onions, and cheese and mix well.
- Pour egg mixture over to top of the meat and stir to combine.
- Loosely cover the souffle dish with aluminum foil. Center the souffle dish on an foil sling and carefully lower it onto the trivet in the cooking pot. Lock lid in place. Select High Pressure and 30 minutes cook time.
- When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
- When the valve drops, carefully open the lid,. Lift out the souffle dish and remove the foil. If desired, sprinkle the top of the quiche with additional cheese and broil until melted and lightly browned. Serve immediately.
Notes
If you've never made a foil sling, learn How to Fold a Foil Sling here.
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Love eggs? Want more pressure cooker / Instant Pot frittatas or quiche?
Instant Pot / Pressure Cooker Spinach and Tomato Quiche
Pressure Cooker Egg Bites & Egg Muffins
How to Make Eggs in the Instant Pot or Pressure Cooker (hard-boiled, soft-boiled, poached, and egg loaf)
I also have some awesome egg recipes in my cookbook, The Electric Pressure Cooker Cookbook, including: Ham & Cheese Quiche (page 38), Hash Brown Breakfast Casserole (page 40, pictured above), Mexican Breakfast Casserole (page 41), and Parmesan, Spinach, and Tomato Egg Muffins (page 43).
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Perhaps a silly question, but should I brown the sausage first, prior to mixing it with eggs?
Hi Todd – yes, brown the sausage in a skillet or even in the pressure cooker using the saute function before adding it. Enjoy!
Loved it! 😃
Made mine with bacon, ham, tomatoes, caramelized onions, double cheddar shredded cheese. 🙌
Sounds like delicious additions – thanks Bonnie!
Happy New Year!! I made this in my new Duo Crisp this morning and it came out excellent. Thank you so much for another awesome recipe Barbara!! The next time I make it I will double the recipe. Do you think I need to add more cook time since the thickness of the egg mixture will change?
Thanks Kathy – so nice to hear your enjoyed it. Do you have an 8 quart pressure cooker than will fit a larger pan? You will need to increase the cook time if you double the recipe.
I made this as my first Instant Pot recipe and it was SO good! I feel like I learned so much about my IP doing this recipe because I made a foil sling, used the PIP method and pressure cooked! I made it with turkey sausage, sauteed spinach with garlic, green onions and cheddar cheese.
Sounds like you’re off to a great start Becky! Thanks for sharing. Have fun!
I used a Flanera pan today and it worked perfectly.
Great! Thanks for sharing Janina 🙂
made this for dinner used bacon, ham, pepperoni, roasted red peppers. It was amazing the timing as others have said was perfect my husband is very picky but loved it. Thank you for such awesome recipe!
Barbara, if I’m just doing the cheese and bacon as an add in. How much spinach can I add without increasing eggs or cook time? I normally do this receipt heavy bacon and no other meat and finish in broiler. Yum
Hi Raechel – if you want to use spinach, I would start with this recipe https://www.pressurecookingtoday.com/pressure-cooker-crustless-tomato-spinach-quiche/ and add your meats.
Thank you for your recipe. Added my own flavor to it. Your times are spot and makes it easy too do. Used a 2 qt Dish with the same time little more meat with 2 extra eggs. Served it and it was gone before I could ask how it’s was 😃😁. Thank you again.
Ken Anderson 👍
That’s great – thanks for sharing Ken! Glad it was a bit hit.
I don’t have a souffle dish and because I would rarely use one (this recipe would be my first time and having a need for one) I don’t really want to buy one. What would be some other options that could be used to replace this specific dish? I have the ceramic pot that is an add-on to the Instant Pot, would this work?
Hi Nikki – one of my favorite accessories to cook in in the pressure cooker is a 7-inch cake pan, which would work well with this recipe. You can not cook it right in the pot, even if it’s ceramic coated because you need the liquid for it to come to pressure. https://amzn.to/2CbiEPq
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I cut the recipe in half is the cooking time the same?
Hi Sonya – no, the cook time will be less. I’d try 15 minutes depending on the dish you make it in.
Thank you so much for this recipe. It is delicious. Very versatile. I added diced green and red peppers and only used ham. I used almond milk instead of regular milk. Cooking time is right on, but I did not let this set for an extra 10 minutes. I did a quick release right after the 30 minute time had elapsed. It was cooked perfectly. It does have a bit of water standing on top which I sucked up with a paper towel, then put in oven on broil for a few minutes to brown. I am so pleased with this recipe I will try more of yours for sure!
Thanks Angela – sounds like delicious changes.
Can I use a like a cheesecake pan? I don’t have a souffle pan
Hi Beth – it might work if you sealed up the bottom tightly with foil so it couldn’t leak.
I skipped the meat. The result was about a 1/2 inch layer of cheese on the bottom and the eggs on the top. The chives all floated together. The ingredients completely separated. It was still good. I don’t know what when wrong. Thinking back, my IP might not have been completely cool.
Interesting – I haven’t tried one without lots of fillings. Maybe this one would suit your tastes better https://www.pressurecookingtoday.com/pressure-cooker-crustless-tomato-spinach-quiche/
First let me tell you thank you for this wonderful site. After reading all your tips I don’t feel like I am scare of my new instant pot any more. I did have a question about your quiche, when cooking it, could I use a rack to cook two at a time? But then I thought of something would it be big enough for two. Thanks again in advance.
Thanks Jeanette – so glad I could help you can confidence. This makes four servings and there would not be room in most pressure cookers to cook two at a time. Enjoy!
Kudos to you! Mine was somewhat watery but that was prob bec I used lean turkey sausage (which I drained after cooking), mushrooms and fresh spinach. However, no one complained about that; they inhaled it bec the flavor was great! Many txs for sharing your recipe; I will be repeating this one many times!
Thanks! Glad it was a hit 🙂 There’s also this version with spinach that you might enjoy https://www.pressurecookingtoday.com/pressure-cooker-crustless-tomato-spinach-quiche/
I’m thinking of making these for a brunch but in individual ramekins. Do you have any suggestions for a proper cooking time for smaller ramekins? Thanks!
Hi Amanda – it depends on how big the ramekins are, but I did 8 minutes for this egg muffins https://www.pressurecookingtoday.com/egg-muffins-in-the-pressure-cooker/ Enjoy!
These are the best pressure cooker quiche instructions I have found. I have made several different quiche recipes. I stopped following other people’s cooking instructions because they are either soggy or overcooked. No matter the recipe, they turn out perfect following your cook and release times. Thank you!
Thanks Carla! Thanks so nice to hear.
I just modified this using less meat, adding beans, green chills and browned shredded potato (1) on the bottom. It turned out great! I added an extra egg and a little green chili juice since it seemed like a lot of stuff. I probably wouldn’t bother adding the potato again – too much trouble and I didn’t really taste it. I topped it with some great salsa when I served it. I was worried that it wouldn’t cook thoroughly in 30 min so I went for 45 and did a quick release. This is definitely a recipe you can modify to your own taste. My souffle dish held 5 cups to the ‘line’ and had a glass lid. I used my new 8 qt. Instant Pot that came with a trivet with handles. I love my new trivet! Thanks for a great recipe to work off of. I really like the idea that I can fix it and forget it. It seems like I am always over-browning my baked quiche or it doesn’t completely cook and I have to check it time and time again.
Thanks Jackie for sharing your changes. So nice to hear it was a hit. I love the fix it and forget it aspect of pressure cooking too.
I made this tonight with crab and bacon.. it was amazing! Everyone loved it. Thank you for the great recipe.
Thanks Carla – sounds like a delicious way to change it up.
I used a Cooking Basics Silicone vegetable steamer and a 7 cup round Pyrex storage bowl (that comes with a lid) to make PIP oatmeal. The steamer basket can easily be lifted out of the IP and the bowl does not slip. I wondered if, this would be a good method to make this quiche?
Sounds like it would work well to me. Let me know how it goes 🙂
how many inches is the dish you are using?
About 8 inches wide and 3 inches tall.
If they are already in ramekins you could always use a blow-torch like people use on creme brulee… it would save heating up the oven and only take a couple seconds to torch the cheese on top
Great idea!
Question: Usually when I do a casserole it only takes 25-30 minutes in a oven. In this case the IP would take significantly more time. So why use the IP over the oven? Is the taste different? Thank you for your time 🙂
Not everyone has an oven and also may not want to heat up the oven. It’s more energy efficient. Also, as she pointed out, you don’t have to worry about tending to it and burning it like you do in an oven.
I have been doing this in my pressure cooker forever, with or without added ingredients, and I always cook mine in 15 minutes to perfection, and never use a foil lid or any lid. Hope this helps.?
Do you have a recipe you’d like to share with us?
I am needing more than 4 servings. If I had an acceptable container, could I increase the recipe by 1/2 or even double it and not have any adjustments to make to the cook time, etc?
Hi Rebekah – if you have a container that fits in the pressure cooker, you can increase the recipe but you’ll probably have to increase the cook time as well.
Hi Barbara, I just bought my instant pot and was looking for different ways to use it and came across your recipe. What a great idea! I didn’t have some of the ingredients so I made it a little different this morning. I just added the bacon bits and added 1/4 red bell pepper, 1/4 walla walla sweet onion, 1/4 cup chopped spinach and 1/2 cup of cheese instead of the 1 cup in recipe. Thank you so much for a good idea on how to make my instant pot more useable.?
Sounds like delicious changes. Thanks for sharing Lilly. Have fun with your new Instant Pot!
I’m vege. To use sliced potatoes, would you cook them first?
OR to use raw zucchini from garden, would you reduce milk? I’m concerned about liquid they give off.
Hi Deborah – yes, I think I would cook the potatoes before adding them to the quiche. You could saute them in the pressure cooker before cooking the quiche. Using high heat and getting some browning on the potatoes would add a nice flavor as well as cook them until they’re tender. The zucchini I think you could add it without changing the amount of milk. I added spinach and tomatoes in this version with no problems https://www.pressurecookingtoday.com/pressure-cooker-crustless-tomato-spinach-quiche/
Made a variation of this in my Instant pot this morning. It was delicious. No need to add more cheese. It made about 3 servings. I used green pepper, onion, chopped tomatoes, bacon and cheese. It was nice to fix it and forget it.
Thanks Jacqueline – sounds like a delicious way to change it up.
What other way to cook this. I don’t have a pressure cooker. Thanks
Hi Jackie – here’s my favorite oven baked version http://www.barbarabakes.com/meat-lovers-quiche-recipe/
Thanks so much for the recipe! I’m a newbie and would probably never tried it otherwise.
Mods for today’s (low carb) lunch:
* replaced meats w/200gm spicy Italian sausage removed from casing and browned.
* replaced grn onion w/ approx 4 inch of med/lrg leek sliced & saute’d
*added approx 1/4 C broccoli chopped & softened in microwave (will probly use a bit more next time)
* 1/2 C 35% BF cream instead of milk
Timing was perfect in IPSmart.
Forgot to mention … first I tried the egg muffins using silicone cupcake cups … could get 6 on the trivet. Great for low carb snack at work! But for a meal, the crustless quiche is definitely the way to go!
Sounds like delicious changes. I’m so glad it was a hit!
I made this with 2 cups of chopped fresh spinach and 1/4 cup of red peppers instead of the meat. Really good! Did the oven for a minute on broil, good idea! So enjoy your website, first time posting
Thanks Brenda! That sounds like a great way to change it up.
I want to try this technique with my recipe!
Ham & Cheese Quiche
1/3 C. chopped onions
1/2 C. cubed lean ham
6 oz. Shredded Swiss Cheese
4 large eggs – slightly beaten
16 oz. heavy cream
1/4 tsp. salt
dash of pepper or cayenne or both
Hi Debbie – let me know how it goes. I’m just a little concerned that it might be too much heavy cream though.
I’ve made this twice in the last two days and both times used just bacon for the meat. I added a good bit of chopped spinach. Posted a photo on Instant Pot Community FB page. So tasty! I also want to try broccoli and asparagus. Thank you so much for this recipe Barbara.
I have tried it with shredded Kale leaves or Collard greens with bacon. I think the sky is your limit with this one.
Sounds like healthy ways to start the day. Thanks for sharing!
Can I prepare this dish directly in the pressure cooker pot since I do not have a souffle dish?
No – you need to do it in some kind of a dish, even a metal mixing bowl would work, as long as it fits inside the pot.
Great recipe and so easy! I made this with just bacon and it was still very good. I made an extra one to reheat in the morning for a quick Sunday breakfast for four. Served with fresh fruit. Just perfect.
Good Morning Barb,
Can I put this into individual cups in my IP? How many cups and time and Mode?
Thanks so much, as always.
Hi Arlene – sure you can make them in individual cups. Just use this https://www.pressurecookingtoday.com/egg-muffins-in-the-pressure-cooker/ recipe and substitute the ingredients or use custard cups and stack them on a trivet like I did on the flan recipe https://www.pressurecookingtoday.com/quick-and-easy-hazelnut-flan-in-the-pressure-cooker/.
I made this tonight minus the sausage and used egg beaters, reduced fat cheese and skim milk, turkey bacon replaced the “real” stuff…delicious. Yes I’m cutting the calories and fat. Home run here for sure!
You’ve inspired me to create a delicious, creamy, sugar free, very low fat N.Y. cheesecake, my go to for something decatent also ub the pressure cooker.
What a fun idea and it sounds delicious!
What a super idea! Bob would be one to pick the Meat Lovers version….think it’s a guy thing? I’d love a vegetable version but twist my arm….I think I’d be just fine having one with meat too. 🙂
Looks delicious Barbara! Thanks for trying this for on the IP Community 🙂