Best 10 Instant Pot Keto Crustless Broccoli And Cheddar Quiche Recipes

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CRUSTLESS BROCCOLI QUICHE



Crustless Broccoli Quiche image

Our Crustless Broccoli Quiche is a delicious and easy low carb dish. It's a great healthy lunch, dinner or side dish.

Provided by Gerri

Categories     Dinner     Lunch     Main Course     Side Dish

Time 50m

Number Of Ingredients 6

2 heads Broccoli (about 3 cups)
4 large Eggs
1 cup Heavy Cream
1 teaspoon Salt
½ teaspoon White Pepper (ground)
1 cup Cheddar Cheese (shredded)

Steps:

  • Preheat your oven to 175C/350F.
  • Cut the broccoli into small florets.
  • Place the broccoli into a microwave-safe container with ⅓ cup of water. Put on the lid and microwave for 2-3 minutes, until slightly undercooked.
  • Drain well and dry on paper towels.
  • Place the broccoli into a greased pie dish, sprinkle over half the cheddar, and set aside.
  • In a bowl, add the eggs, cream, salt, and pepper, whisk together.
  • Pour the egg mixture over the broccoli and top with the remaining cheese.
  • Bake for 30-35 minutes, until the mixture stays firm when jiggled.
  • Leave to sit for 5 minutes before cutting into 6 slices and serve hot!

Nutrition Facts : ServingSize 130 g, Calories 283 kcal, Carbohydrate 4 g, Protein 12 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 215 mg, Sodium 588 mg, Fiber 1 g, Sugar 1 g

INSTANT POT CRUSTLESS QUICHE RECIPE



Instant Pot Crustless Quiche Recipe image

Learn how to make a kale quiche in the Instant Pot! This healthy Instant Pot crustless quiche recipe is quick and easy, with simple ingredients.

Provided by Maya | Wholesome Yum

Categories     Breakfast     Main Course

Time 1h2m

Number Of Ingredients 13

2 tbsp Unsalted butter
7 medium Mushrooms ((~5 oz, sliced))
1 small Onion ((diced))
3 cloves Garlic ((grated or finely minced))
1/2 tsp Dried thyme
1/2 lb Kale ((dinosaur/lacinato variety; de-ribbed and chopped))
6 large Eggs
1/2 cup Heavy cream
1 tsp Sea salt
1 tbsp Lemon zest ((zest from one lemon = 1 tbsp))
1/2 cup Cheddar cheese ((shredded))
1/4 cup Ricotta cheese
1 cup Water

Steps:

  • Use butter to grease a 1.5-quart (1.5-L) casserole dish with a glass lid that fits inside the Instant Pot. Set aside.
  • Press the "Manual" setting and decrease the time using the "-" button until you reach 20 minutes. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 10 minutes.

Nutrition Facts : Calories 260 kcal, Carbohydrate 7.1 g, Protein 12.3 g, Fat 20.9 g, SaturatedFat 5.3 g, Cholesterol 25.3 mg, Sodium 492.3 mg, Fiber 1.2 g, Sugar 1.6 g, ServingSize 1 serving

CRUSTLESS INSTANT POT BROCCOLI CHEDDAR QUICHE



Crustless Instant Pot Broccoli Cheddar Quiche image

This quiche is satisfying as is, but you can add ½ cup chopped ham, crumbled bacon, or sausage for a meaty variation, if you like. The base-eggs, milk, salt, and pepper-works for nearly any filling you can think of.

Provided by Katie Morford

Categories     Breakfast     Dinner     Lunch

Number Of Ingredients 7

6 large eggs
½ cup whole milk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 small head broccoli (about 8 ounces, finely chopped)
3 green onions (white and light green parts, sliced)
1 cup shredded Cheddar cheese (4 ounces)

Steps:

  • Butter a 1½-quart soufflé dish or a 7-cup round heatproof glass container.
  • Fold a 20-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the soufflé dish to act as a sling for lifting the dish into and out of the Instant Pot. Pour 1 1/2cups water into the pot and add the trivet.
  • In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the broccoli, green onions, and cheese.
  • Pour the egg mixture into the prepared dish. Then, holding the ends of the foil sling, lift the dish and lower it into the Instant Pot. Fold over the ends of the sling so they fit inside the pot.
  • Secure the lid and set the Pressure Release to Sealing. Select Manual setting and set the cooking time for 25 minutes at high pressure.
  • Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam.
  • Open the pot and, wearing heat-resistant mitts, grasp the ends of the foil sling and lift the quiche out of the Instant Pot. Let the quiche cool for at least 5 minutes, giving it time to reabsorb any liquid and set up.
  • Slice and serve warm or at room temperature.

Nutrition Facts : Calories 267 kcal, ServingSize 1 serving

LOW-CARB INSTANT POT FRITTATA



Low-Carb Instant Pot Frittata image

Provided by Roz

Categories     Breakfast

Number Of Ingredients 6

6 large eggs
1/2 tsp sea salt
1 pinch black pepper
8 oz broccoli florets
3 green onions (chopped)
2 oz cheddar cheese (shredded)

Steps:

  • In a large bowl, beat together the eggs, salt, and several grinds of black pepper. Fold in the chopped broccoli, green onions, and cheddar cheese.
  • Grease a 7-inch pan, then pour the egg mixture into it. Pour 1 cup of water into the bottom of your Instant Pot and place a trivet over that to keep the pan above the water.
  • Place the pan with the frittata mixture on top of the trivet and secure the lid. Move the steam release valve to Sealing. Use the Pressure Cook or Manual button on your machine to cook at high pressure for 10 minutes.
  • When the cooking cycle is complete, let the pressure naturally release for 10 minutes. Once the screen reads LO:10 you can move the steam release valve to Venting to release any remaining pressure.
  • Use oven mitts or a tea towel to carefully remove the frittata pan. If you see a little liquid on top of the baked eggs, don't freak out! The water will evaporate quickly as your egg bake cools.
  • Slice the frittata into 4 slices and serve warm. Leftovers can be stored in an airtight container for up to 5 days in the fridge.

Nutrition Facts : ServingSize 1 half frittata, Calories 375 kcal, Carbohydrate 9 g, Protein 27 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 586 mg, Sodium 985 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 11 g

EASY QUICHE RECIPE



Easy Quiche Recipe image

Crustless Broccoli Bacon and Cheddar Quiche. Super simple recipe made easy in the Instant Pot. Keto Friendly recipe.

Provided by Devour Dinner

Categories     Breakfast Recipes

Time 30m

Number Of Ingredients 10

6 Eggs
1/4 Cup Diced Green Onions
1 Cup Broccoli Florets
1/2 Cup Bacon Crumbles
1/2 Cup Heavy Cream
1/2 Tbs Dijon Mustard
1/2 Cup Milk
1/2 Cup Sour Cream
3/4 Cup Sharp Cheddar Cheese
Salt and Pepper to Taste

Steps:

  • In a bowl crack eggs and whisk to combine.
  • Add diced green onions, bacon crumbles, sour cream, cheese, and broccoli florets. *made sure to cut broccoli florets into small pieces. And stir to combine.
  • Add Heavy Cream, Milk and Dijon Mustard. Stir to combine.
  • Add Salt and Pepper to Taste
  • Grease pan. You can use a Stackable pan insert or a spring form pan. Please note. A Springform pan will need to be wrapped in foil so it doesn't leak.
  • Add 1 to 1 1/2 cups water to Instant Pot.
  • Place pan on trivet and set to Manual for 25 minutes. Quick Release pressure when complete
  • Run a knife around the inside of the pan to loosen and flip out onto a plate.
  • *optional - Sprinkle with additional cheese and green onions.

INSTANT POT® KETO CRUSTLESS BROCCOLI AND CHEDDAR QUICHE



Instant Pot® Keto Crustless Broccoli and Cheddar Quiche image

This wonderful keto and gluten-free quiche is creamy and fluffy, and very easy to make in the Instant Pot®. Perfect for a hassle-free breakfast or brunch!

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h5m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
6 eggs
½ cup heavy cream
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 (8 ounce) package broccoli florets, chopped
1 yellow onion, chopped
1 cup shredded Cheddar cheese
1 ½ cups water

Steps:

  • Grease a 1 1/2-quart souffle dish with butter.
  • Whisk eggs, cream, salt, pepper, and nutmeg in a bowl. Stir in broccoli, onion, and Cheddar cheese. Pour egg mixture into the prepared souffle dish.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®). Pour water into the pot and insert the trivet. Place the prepared dish on the trivet with an aluminum foil sling, folding its ends on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure using the quick-release method, about 5 minutes. Open and remove the lid. Lift quiche by grabbing the ends of the foil sling. Let cool for 5 minutes.

Nutrition Facts : Calories 328.5 calories, Carbohydrate 10.5 g, Cholesterol 303.3 mg, Fat 24.7 g, Fiber 2.5 g, Protein 17.9 g, SaturatedFat 13.4 g, Sodium 537.7 mg, Sugar 4.1 g

THE MOST AMAZING KETO QUICHE WITH NO CRUST



The Most Amazing Keto Quiche with No Crust image

This easy crustless keto quiche is filled to the brim with bacon and cheese. You could add spinach or broccoli, but I prefer my quiche to be like a traditional quiche Lorraine with no crust. And no, a crustless quiche is not a frittata!

Provided by Jennifer Banz

Categories     Breakfast     Main Course

Time 55m

Number Of Ingredients 6

8 Slices thick bacon, diced and cooked until crispy
10 whole large eggs
2 Cups Monterey Jack cheese, Shredded
1 1/2 Cups half and half
1/2 teaspoon Kosher salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350F
  • Beat eggs in a medium bowl. Add half and half, salt, and pepper to eggs and whisk to combine. Add the bacon and the cheese and stir.
  • spray a pie plate with cooking spray. Pour in the egg mixture
  • Bake in preheated oven for 40 minutes or until the eggs are set (the quiche will be firm and no longer jiggle)
  • cool slightly before serving. See notes for freezing instructions.

Nutrition Facts : Calories 425 kcal, Fat 36 g, Carbohydrate 3 g, Protein 26 g, ServingSize 1 serving

KETO QUICHE: BROCCOLI CHEDDAR QUICHE RECIPE



Keto Quiche: Broccoli Cheddar Quiche Recipe image

The ultimate guide to making a perfect keto quiche recipe! Includes a broccoli cheddar quiche, plus a formula for making other flavors, tips & tricks, and more.

Provided by Maya Krampf

Categories     Breakfast     Main Course

Time 50m

Number Of Ingredients 10

1 recipe Almond flour pie crust ((omit the sweetener and use extra salt for savory crusts))
1 tbsp Olive oil
2 cloves Garlic ((minced))
2 cups Broccoli ((cut into small florets))
1/4 cup Water
5 large Eggs
1/3 cup Heavy cream
1/2 tsp Sea salt
1/4 tsp Black pepper
1 cup Cheddar cheese ((shredded))

Steps:

  • Bake the almond flour pie crust according to the instructions here (omit the sweetener and use the extra salt for savory crusts). Cool for at least 15 minutes before adding filling. Leave the oven on at 350 degrees F (177 degrees C).

Nutrition Facts : Calories 573 kcal, Carbohydrate 13.3 g, Protein 23.2 g, Fat 51.5 g, SaturatedFat 5.6 g, TransFat 0.1 g, Cholesterol 174.8 mg, Sodium 380.6 mg, Fiber 6.8 g, Sugar 3.2 g, ServingSize 1 serving

INSTANT POT® KETO CRUSTLESS SPINACH AND GOUDA QUICHE



Instant Pot® Keto Crustless Spinach and Gouda Quiche image

This crustless keto quiche is cooked to perfection in minutes in your Instant Pot®! Spinach and creamy Gouda cheese make this main dish ideal for lunch, brunch, or a quick dinner.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
6 eggs
½ cup heavy cream
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
3 cups chopped spinach
1 onion, chopped
1 cup shredded Gouda cheese
1 ½ cups water

Steps:

  • Grease a 1 1/2-quart souffle dish with butter.
  • Whisk eggs, cream, salt, pepper, and nutmeg in a bowl. Stir in spinach, onion, and Gouda cheese. Pour into the prepared souffle dish.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®). Place water in the pot and add the trivet. Place the prepared dish on the trivet with an aluminum sling, folding ends on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the fast-release method, about 5 minutes. Open and remove the lid. Lift quiche by grabbing the ends of the foil sling. Let cool for 5 minutes.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 11.6 g, Cholesterol 281.7 mg, Fat 17.4 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 8.7 g, Sodium 496.1 mg, Sugar 3.7 g

KETO BROCCOLI QUICHE



Keto Broccoli Quiche image

This crustless quiche is made with fresh broccoli and cheddar for a hearty, satisfying breakfast or brunch.

Provided by Karly Campbell

Categories     Breakfast

Time 35m

Number Of Ingredients 8

8 large eggs
⅓ cup heavy whipping cream
2 cups chopped fresh broccoli florets
1 ½ cups shredded cheddar
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cracked pepper

Steps:

  • Preheat oven to 350 degrees.
  • Add the eggs to a mixing bowl along with the heavy cream and whisk well to combine.
  • Stir in the remaining ingredients.
  • Pour mixture into a greased 9-inch pie plate.
  • Bake for 30 minutes or until golden brown around the edges and the center is fully set.
  • Let cool for 10 minutes before slicing and serving.

Nutrition Facts : Calories 206 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 218 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 493 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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