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This easy Ham and cheese quiche is a mostly practical Instant Pot recipe for a quick breakfast or brunch dish that’s packed with protein and melted cheddar and parmesan.
❤️ Why you’ll love this recipe: This crustless quiche requires no baking and is ready in a fraction of the time of oven-baked egg pies. Plus, it’s loaded with blends of classic family-friendly flavors.
This recipe comes from ours Cookbook for electric pressure cooker. It’s a weekend staple at our house, as kids and adults alike can’t get enough of the classic combination of ham and cheese.
Eggs are one of our favorite things to make in the Instant Pot. Whether it’s an egg roll for potato salad, egg muffins for an on-the-go breakfast, egg nogs or a fully loaded meat lover’s pie, eggs always seem to come out perfect in the pressure cooker. And this recipe is no egg-ception!
If you have a copy of our Cookbook for electric pressure cooker, check out page 38 for the recipe in print! And check out our other great Instant Pot cookbooks!
INGREDIENTS YOU NEED
Here’s what you need for a quick crustless quiche in the Instant Pot:
- Egg: If you don’t have large eggs, add an extra one!
- Milk: We use whole milk, but any kind will work.
- Ham: We like to use the pre-diced ham from the grocery store.
- Green Onions: Whether you call them scallions or scallions, go ahead and use both the white and green parts in the quiche.
- Cheese: We love the combination of melted cheddar and salty parm.
How to make ham and cheese quiche in a pressure cooker
✅ This simple recipe works in any brand of electric pressure cookerincluding the Instant Pot, Ninja Foodi or Power Pressure Cooker XL.
You start by setting up your pressure cooker with a coaster and 1 1/2 dl water. Whisk together eggs and spices, then prep your baking dish with cooking spray and fill it with ham, scallions and cheddar cheese.
Pour the beaten egg mixture over the ingredients in the cake pan and then sprinkle with grated parmesan. Use a sling to carefully lower the filled pan into the pressure cooker on the pad and then cook on high pressure.
Carefully remove the pan with the slingshot and then serve! Or, for more browning on top, you can place the pie under the oven for a few minutes.
Important tips for making crustless quiche
Before adding the ham and cheese to your eggs, be sure they are well beaten. There should be no whole yolks or clumps of whites for a completely uniform, smooth texture.
Be sure to grease the cake pan thoroughly for easy removal. We also recommend a nonstick pan so your quiche comes out right away.
Before closing the lid, make sure to push the harness down in the pot so that it does not disturb the seal.
You’ll need a few key ingredients to make this quiche, which is steamed rather than baked. First a trivet. Most Instant Pot models come with one. But if yours didn’t, we love this coaster.
You also need one 7-inch round cake pan. We like this pan from Fat Daddio’s, which fits in a 6-quart pressure cooker.
You can make your own carrier out of foil to lower the pot into the pressure cooker and remove it. Or use this amazing reusable harness if you make a lot of Instant Pot pies, cheesecakes, and other pot-in-pot dishes.
Frequently asked questions about ham and cheese quiche
Of course, you can use whatever cheese you have on hand. However, it should melt or crumble so it is well mixed into the eggs.
Yes, store leftover quiche in an airtight container in the refrigerator for up to four days.
To freeze, let the quiche cool completely, then wrap tightly in plastic wrap and place in an airtight container. Freeze for up to six months. Then thaw in the fridge overnight and serve cold or gently warm portions in the microwave.
Yes. If you have a 7-inch round ovenproof dish, it works well for the quiche. A 1-quart souffle the bowl is large.
More Instant Pot Quiche Recipes
We have tons of great egg recipes that use your Instant Pot, including:
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6 large eggs, well beaten
1/2 cup milk
1/8 tsp salt
1/8 teaspoon freshly ground black pepper
Nonstick cooking spray
1 cup diced ham
2 large green onions, finely chopped
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
- Put a metal mat in the bottom of the pressure cooker and add 1 1/2 dl of water.
- Whisk eggs, milk, salt and pepper in a large bowl. Set aside.
- Spray a 7-inch cake pan with nonstick spray. Add ham, scallions and cheddar and mix well. Pour the eggs over the ham mixture and stir. Sprinkle the top with parmesan.
- Use the harness to place the dish on the pad. Lock the lid in place. Select High pressure and 20 minutes cooking time.
- When the cooking time is up, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the valve falls, carefully remove the cap. Lift out of the barrel.
- You can serve this immediately or pour the dish into a preheated broiler and broil until the top is lightly browned.
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Serving size: 1
Amount per portion:
Calories: 101Total Fat: 7gSaturated fat: 3gTrans fat: 0gUnsaturated fat: 2gCholesterol: 28 mgSodium: 338 mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 9g
Nutritional information is calculated by Nutritionix and may not always be accurate.
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