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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.)
Will you make this Crustless Quiche too? Here’s the recipe!
Caramelized Mushroom & Onion Crustless Quiche
- 2 tablespoon grass-fed butter or ghee plus some butter for greasing dish
- 7 button or cremini mushrooms sliced
- 1 small yellow onion diced
- 3 garlic cloves grated or finely minced
- ½ teaspoon dried thyme
- ½ lb. dinosaur (lacinato) kale de-ribbed and chopped
- 6 eggs pastured
- ½ cup cream
- 1 teaspoon sea salt
- ¼ cup raisins
- ½ cup aged or sharp cheddar cheese shredded (I used parmesan)
- ¼ cup ricotta
- 1 cup water
- Add the butter to the Instant Pot and press “Sauté.” Once the fat has melted, add the mushrooms, onion, garlic and thyme, sautéing for 10 minutes until lightly caramelized. Add the kale and sauté for another 2 minutes just until wilted. Press the “Keep Warm/Cancel” button.
- With butter, grease a 1½-quart (1.5-L) casserole dish (I use one with a glass lid- see below in Recipe notes) that fits inside the Instant Pot. Set aside. In a large mixing bowl, whisk the eggs and cream together until the eggs are fully incorporated. Add the sea salt, raisins, lemon zest, ¾ of the cheese (reserving the rest for the top) and the mushroom-kale mixture, gently stirring to fully combine. Pour the mixture into a greased casserole dish. Evenly drop little dollops of ricotta into the custard filling. Place the glass lid on top of the casserole dish. Place the Instant Pot trivet inside the Instant Pot. Pour 1 cup (237 ml) of water into the Instant Pot. Carefully transfer the covered casserole dish to the Instant Pot on top of the trivet. Place the lid on the Instant Pot, making sure the steam release valve is sealed. 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. Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
- Carefully remove the casserole dish from the Instant Pot and remove the lid. Next, add the leftover cheese to the top of the quiche. Either place the Instant Pot lid back on the Instant Pot for about 3 minutes to melt the cheese or carefully remove the casserole dish and place under a preheated broiler for 3 to 5 minutes to brown the cheese on the top.
- Serve hot or warm.