Pressure Cooker Crustless Tomato Spinach Quiche

By gbvampy1

I cooked it without foil covering the top. There was some liquid on top of the quiche after cooking, but I just use the corner of a paper towel to soak up the liquid.

Ingredients

• 12 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 cups fresh baby spinach, roughly chopped
• 1 cup diced seeded tomato
• 3 large green onions, sliced
• 4 tomato slices for topping the quiche
• 1/4 cup shredded Parmesan cheese

Preparation

Step 1

Put a trivet in the bottom of the pressure cooker pot and add 1 1/2 cups water.
2.In a large bowl whisk together the eggs, milk, salt and pepper. Add spinach, tomato, and green onions to a 1 1/2 quart baking dish and mix well. Pour egg mixture over the veggies and stir to combine. Gently place sliced tomatoes on top and sprinkle with Parmesan cheese.
3.Use a sling to place the dish on the trivet in the pressure cooking pot. Lock lid in place. Select High Pressure and 20 minutes cook time. When timer beeps, turn off, wait 10 minutes, then use a quick pressure release.
4.Carefully open the lid, lift out the dish and if desired, broil until lightly browned.