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The Instant Pot
Do you have an Instant Pot already?
Ultimately it comes down to if the Instant Pot makes your life easier!
For me it does. When we moved into our new tiny house, I chose just three appliances to keep, and THIS Instant Pot was one of the them!
I make my bone broth in it, and it’s so–not-messy and FAST, with a quick-as-a-snap clean-up.
I LOVE the Saute feature on it, which is used in this recipe, because it means one less pan to get dirty.
I like that I can use it like I used my old Crock Pot, which broke, for soups and stews, but for a whole lot more too: like dairy-free yogurt for my daughter, crustless quiches and cheesecakes, and even bread.
In the summer it’s a wonderful way to avoid heating up the house at dinner time.
Caramelized Mushroom and Onion Crustless Quiche
This crustless quiche features caramelized mushrooms, sauteed onions and loads of tender kale.
The cheese, raisins and lemon all take it to a new and special level.
Actually this recipe comes from my friend! When I first started blogging I noticed one woman among my fellow bloggers who continually behaved with such generosity and kindness. Her name is Emily, and this recipe is from her cookbook!
In her Introduction, Emily writes, “The Instant Pot is a game-changer in the kitchen. Not only does it cook delicious food super-fast, but it locks in nutrition and makes food extremely tender and succulent. I want to show you that cooking with your Instant Pot can be easy, delicious, and beautiful.” Whether it’s a hearty fall soup, tender meats, or even a sweet dessert, Emily shows readers that using the Instant Pot can be stress-free and cost-effective while still pleasing everyone at the table.
Of this recipe she says, “This rich quiche is one of my favorites. It’s overflowing with earthy caramelized mushrooms, sweet raisins, nutritious kale, creamy ricotta and hints of lemon.”
I have to agree. And you can see below that’s it’s pretty, too, embellished with whatever’s bright and seasonal when you make it. Right now that’s broccoli blossoms, nasturtiums, wedges of lemon and fresh chives. Have fun decorating your crustless quiche or just serve it without ceremony! Recipes like this are meant to nourish and please you, whatever your inclination or temperament. For me, flowers are always a plus. But some nights it’s just a relief to get a good dinner on the table!
The reason I am so blessed to share the Instant Pot and this recipe with you this week is that Emily’s cookbook is now available! Her cookbook is The Art of Great Cooking with Your Instant Pot and you can find it HERE! I bought mine early and already love it.
What’s to love is having someone figure out for you how to make not only beautiful soups and stews and basic good main dishes in the IP, but also how to make healthy treats, gluten and grain-free! I love that I have one book I can go to, hold it in my hands, to find yogurt recipes, bread recipes, cheesecakes and more. A few of my favorite recipes so far include the winter squash and cheddar soup (oh my goodness), the lemongrass meatballs (yum!), and the pumpkin bundt cake!
If you’re busy, have or would like an Instant Pot, yet love feeding your family GOOD food, I hope this cookbook will bless you as it has our home! Here it is, and it just went ON SALE (such a good price for a hard copy!!) for the cookbook launch! (BUY IT HERE.)
And here’s the Instant Pot I bought for myself and for my mom last Christmas! (She christened hers by making hard-boiled eggs, which is one of my favorite things to make it in too; they peel SO easily and are great for putting in weekday lunches.)