Instant Pot Keto Crustless Quiche – An easy pressure cooker quiche recipe with a light luxurious texture. It’s low carb, high protein, and utterly delicious!

Overhead shot of crustless quiche in a souffle pan.

Why We Love This Keto Crustless Quiche Recipe

When was the last time you made a quiche?

Was it soft and pillowy, or crispy around the edges and dry in the center?

Quiche is a simple sort of recipe to prepare. Yet it’s also a dish people tend to over cook. We’re so concerned with the possibility of raw eggs in the center, that we leave it in the oven far too long.

It’s a common mistake.

There are ways to fool-proof quiche making… Placing a water bath in the oven certainly helps.

However, I find the best way to ensure your quiche is moist and fluffy in the middle is to pressure cook it.

That’s right, bake it in your Instant Pot!

Inside the pot, the pressure cooker is creating one heck of a steam bath for the quiche. This locks in the moisture, ensuring the perfect ultra-silky texture of a good French quiche.

When the quiche comes out of the Instant Pot, it’s ridiculously soft and supple. It’s an airy disk of egg with speckled salty savory goodness dispersed throughout.

Once you try this Instant Pot Keto Crustless Quiche, you will never go back to making regular quiche! This is absolutely the best way to do it!

Slice of crustless quiche on a plate.

Ingredients You Need

  • Eggs – I use whole eggs here, but you can use just egg whites for a lighter quiche!
  • Heavy Cream – For added fluff and creamy texture.
  • Fresh Spinach – Chop it up!
  • Sun-Dried Tomatoes – Dice these up and be sure to drain them.
  • Fontina Cheese – I love shredded fontina cheese here but gouda would also work well.
  • Crumbled Feta – For salty, tangy bites!
  • Fresh Rosemary – Or dried, if you prefer.
  • Crushed Red Pepper – For just a bit of heat!
  • Salt & Pepper – To taste.
Water going into the instant pot to cook the quiche.

How to Make Instant Pot Keto Crustless Quiche

Making quiche in an electric pressure cooker could not be easier!

Butter a 7-8 cup soufflé dish. Place the trivet inside the Instant Pot. Then add 1 1/2 cups water to the pot and place the soufflé dish on the rack.

Ingredients for quiche in a mixing bowl with an electric whisk.

Crack the eggs into a mixing bowl. Whisk well. Then whisk in the cream, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper.

Stir in all the remaining ingredients. Pour the mixture into the soufflé dish.

Lock the Instant Pot lid into place. Set on manual Pressure Cook High for 30 minutes. Once the timer goes off, turn the Instant Pot off and perform a Quick Release.

Allow the quiche to sit in the Instant Pot for 5-10 minutes. Make sure the steam valve has dropped, then unlock the lid.

Carefully lift the soufflé dish out of the Instant Pot. Cut and serve.

Quiche going into the instant pot before being cooked.

Recipe Tips & Variations

  • Veggies: Switch up the vegetables here! You can add or omit vegetables to make this quiche exactly how you want it. Try adding broccoli, roasted red pepper, onions, asparagus, or mushrooms to the egg mixture!
  • Add Meat: Add ham, cooked bacon, or sausage to the mix!
  • Switch Up the Cheese: You can use any kind of cheese you want including cheddar cheese or mozzarella for a lighter flavor!

Serving Suggestions

This instant pot quiche is packed with protein and nutrients, but you might want something else to accompany it for a brunch feast! Try pairing it with some of my favorites:

Quiche in a souffle pan after being baked.

Frequently Asked Questions

What is the difference between a quiche and a frittata?

Generally, a quiche is made with a crust and a frittata is not. Quiche also has milk or cream in the egg mixture whereas a frittata does not! This instant pot keto crustless quiche breaks the rules a little bit, but can still be considered a quiche!

How should I store leftover crustless quiche?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or the oven until heated through, but be sure not to overcook it!

Can I freeze quiche for later?

Definitely! To freeze, wrap the quiche in plastic wrap and then freeze in an airtight container for up to 3 months. Let thaw in the fridge overnight before reheating and serving.

Slice of fluffy quiche on a plate.

More Keto Recipes to Try

Check Out Our Instant Pot Keto Crustless Quiche Recipe Below

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Instant Pot Keto Crustless Quiche

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Instant Pot Keto Crustless Quiche – An easy pressure cooker quiche recipe with a light luxurious texture. It’s low carb, high protein, and utterly delicious!
Servings: 6 pieces

Ingredients

  • 6 large eggs
  • 3/4 cup heavy cream
  • 1/2 cup chopped fresh spinach
  • 1/4 cup chopped sun dried tomatoes, drained
  • 3/4 cup shredded fontina cheese, or gouda
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon fresh chopped rosemary
  • 1/4 teaspoon crushed red pepper
  • Salt and pepper

Instructions

  • Butter a 7-8 cup soufflé dish. Place the rack inside the Instant Pot. Then add 1 1/2 cups water to the pot and place the soufflé dish down on the rack.
  • Crack the eggs into a mixing bowl. Whisk well. Then whisk in the cream, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
  • Stir in all remaining ingredients. Pour the mixture into the soufflé dish. 
  • Lock the Instant Pot lid into place. Set on manual Pressure Cook High for 30 minutes. Once the timer goes off, turn the Instant Pot off and perform a Quick Release.
  • Allow the quiche to sit in the Instant pot for 5-10 minutes. Make sure the steam valve has dropped, then unlock the lid.
  • Carefully lift the soufflé dish out of the Instant Pot. Cut and serve.

Video

Notes

Don’t love spinach and sun dried tomatoes? Try adding broccoli and ham, or roasted red peppers and green onions.

Nutrition

Serving: 1slice, Calories: 293kcal, Carbohydrates: 4g, Protein: 14g, Fat: 24g, Saturated Fat: 13g, Cholesterol: 281mg, Sodium: 377mg, Potassium: 289mg, Fiber: 0g, Sugar: 2g, Vitamin A: 1245IU, Vitamin C: 2.6mg, Calcium: 211mg, Iron: 1.6mg
Course: Main Course
Cuisine: French
Author: Sommer Collier
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