Things I love: quiche, the 21 Day Fix, and my Instant Pot. My Instant Pot actually makes me feel like I’m a good cook. I’m not a good cook, not in “real life” (that’s why the recipes you see on this site are always easy). But in Instant Pot World, I’m doing pretty okay. I mean, I’m actually making things that my family is eating and not complaining about, and I’m able to cook chicken without messing it up, so…I consider that a win.
This 21 Day Fix Instant Pot quiche is full of protein and makes for some great leftovers, too. And it doesn’t use any yellow containers! You can make it without cheese and get rid of your blue container, too – which means you’ve got a meal using only red and green containers (80 Day Obsession, anyone?).
21 Day Fix Instant Pot Quiche
One thing about the Instant Pot, if you’re new to it. A quiche made in the oven looks so pretty. This quiche won’t have the same pretty browning on top – but it will still taste delicious! Here’s a Sweet Potato Crust Quiche recipe if you’re looking to make one in the oven.
READ THIS FIRST: This recipe was made using a 6qt Instant Pot. If your pot is larger, you’ll need to adjust accordingly.
Also, altitude can affect your cook time – here’s a really helpful post about how to adjust your pot for altitude.
Serves: 4
Ingredients:
- 6 large eggs
- 1/2 cup almond milk (alternately, you could use whole milk, but it will affect your containers)
- 1 cup red bell pepper, diced
- 1 cup broccoli, finely chopped
- 1/2 cup cheddar cheese
- 1 cup water
You’ll also need:
A souffle dish or 7-cup round glass container that is safe for the Instant Pot. This is the exact one I used to make this. You’ll also need to make a foil sling – if you’ve never done this before, here’s a quick and easy tutorial. I’ve also put the trivet that comes with the Instant Pot in the pot first, and then just placed the quiche on the trivet – when it’s done I used oven mitts and carefully pulled the trivet out with the quiche dish on top. I feel like that’s not the safest way so I’ll leave it to your best judgement.
Spray your dish with cooking spray.
Whisk the eggs and almond milk together in a large bowl. Stir in the broccoli and red bell peppers. Pour the mixture into your dish and sprinkle the cheese over the top.
Pour a cup of water into the instant pot.
Use your sling to lower your quiche into the pot.
Lock the lid and set the vent to seal. Choose the pressure cook (or manual, depening on your pot) setting on high for 25 minutes.
Let the pressure release naturally for ten minutes, and then switch the valve to vent the rest.
Remove the quiche with the sling using heat-safe gloves. Let it sit and absorb any extra liquid for at least five minutes.
Serve directly from the dish you cooked it in. I had my mom over and she had to work some magic to get it out of the dish for the pictures…just trust me when I say it’s easier to keep it in the dish, already.
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself. Sometimes/usally it’s late at night when I write these posts.
You could leave the cheese off entirely and this would be dairy-free.
Container counts, per serving (I always round up to the nearest 1/4 container – and I didn’t even count the almond milk because it’s so minimal when spread across four servings):
- 1 red
- .5 green
- .5 blue
So basically, you can eat half of this and be at 2 reds, 1 green, 1 blue.
21 Day Fix Instant Pot Quiche
Ingredients
- 6 large eggs
- 1/2 cup almond milk alternately, you could use whole milk, but it will affect your containers
- 1 cup red bell pepper diced
- 1 cup broccoli finely chopped
- 1/2 cup cheddar cheese
- 1 cup water
You'll also need
- A souffle dish or 7-cup round glass container that is safe for the Instant Pot. This is the exact one I used to make this. You'll also need to make a foil sling - if you've never done this before here's a quick and easy tutorial. I've also put the trivet that comes with the Instant Pot in the pot first, and then just placed the quiche on the trivet - when it's done I used oven mitts and carefully pulled the trivet out with the quiche dish on top. I feel like that's not the safest way so I'll leave it to your best judgement.
Instructions
- Spray your dish with cooking spray.
- Whisk the eggs and almond milk together in a large bowl. Stir in the broccoli and red bell peppers. Pour the mixture into your dish and sprinkle the cheese over the top.
- Pour a cup of water into the pot.
- Use your sling to lower your quiche into the pot.
- Lock the lid and set the vent to seal. Choose the pressure cook (or manual, depening on your pot) setting on high for 25 minutes.
- Let the pressure release naturally for ten minutes, and then switch the valve to vent the rest.
- Remove the quiche with the sling using heat-safe gloves. Let it sit and absorb any extra liquid for at least five minutes.
- Serve directly from the dish you cooked it in. I had my mom over and she had to work some magic to get it out of the dish for the pictures...just trust me when I say it's easier to keep it in the dish, already.
Did you put water in the base of the instant pot. Thx
I used one cup of water – sorry about that, I’ve updated the post! Thanks for catching that!
If I used individual ramekins, do you have any idea how it would affect the time to cook them?
I have not made it that way, and honestly I’m not sure! Maybe try a coupe minutes less and then add time if you need to?