Adapted from The Fanny Farmer Cookbook’s “Cheese and Bacon Quiche.”
- 4 eggs
- 1 1/2 heavy whipping cream
- 1/2 tsp salt
- 1/2 tsp nutmeg
- Pinch of cayenne pepper
- 1 3/4 grated Swiss cheese
- Optional mix-ins: bacon, spinach, onions, bell pepper, etc.
Prepare in Instant Pot safe baking dish with butter. I use an 8 inch (7 cup capacity) Pyrex dish. Add eggs and heavy whipping cream to food processor, and process until well blended. Add remaining ingredients and pulse about 5 times, lightly blending the ingredients but not pulverizing them. Pour into prepared dish. Cover quiche with a paper towel followed by foil. Fill Instant Pot with minimum water requirement for your Instant Pot. Place quiche on trivet and lower into Instant Pot. Close the Instant Pot lid, making sure the steam release valve is NOT on. Cook at high pressure for 30 minutes (also allowing time for the pressure to build) then use the Quick Release method described in your Instant Pot manual. Carefully remove the quiche using hot pads and the trivet handle. Let cool slightly, cut into six pieces, and serve.
Disclaimer: Nutrition is approximate.