Crustless Artichoke and Kalamata Olive Quiche
Press the Manual or Pressure Cook button and adjust cook time to 8 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Ingreadient
- 6 large eggs
- 1/4 cup whole milk
- 2 tsp chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 Roma Tomato
- 1/4 cup diced jarred artichokes
- 1/4 cup sliced pitted Kalamata olives
- 1/4 cup crumbled feta cheese
- 1/4 cup peeled and diced red onion
- 2 cups Water
Direction
- In a medium bowl, whisk eggs, milk, dill, salt, and pepper. Stir in tomato, artichokes, olives, feta cheese, and onion. Set aside.
- Add egg mixture to a 7-cup glass dish greased with either oil or cooking spray.
- Add water to the Instant Pot®. Insert steam rack. Place dish with egg mixture on steam rack. Lock lid.
- Press the Manual or Pressure Cook button and adjust cook time to 8 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
- Remove dish from pot and let sit 10 minutes. Slice and serve warm.
