Instant Pot Mini Mushroom Quiche

Breakfast

These mini bites of heaven just became my new favorite brunch item, but they are equally versatile as an appetizer or quick protein-filled snack. Made in only 20 minutes in the Instant Pot, these tasty morsels are sure to please!

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Naturally gluten-free and vegetarian, this recipe pleases a wide range of palates but doesn’t skimp on flavor. The delicate mushrooms are a perfect accompaniment to the bold flavor of the asiago, and the spinach adds a punch of both nutrition and style.

Egg molds like the ones used here are incredibly versatile in the Instant Pot. They can be used for savory items like egg bites and mini quiches as well as desserts like our Oreo Cheesecake Bites. Their unique shape cuts down on cook time and helps with portion control.

Feeding a crowd? This recipe can easily be doubled. Just stack the foil-covered silicone molds slightly offset to allow the bottom mold more room to rise.

Delicate mushrooms are a perfect accompaniment to the bold flavor of the asiago.


Ingredients:

  • 3 oz asiago cheese, shredded
  • 2 oz mushrooms, finely diced
  • 1 tbsp chives, snipped
  • 3 tbsp spinach leaves, cut into thin ribbons
  • 4 eggs, beaten
  • 1/4 cup heavy cream (or half and half)
  • 1/2 tsp garlic salt
  • 1/2 tsp kosher salt
  • 1 cup water
  • Additional asiago cheese for garnish (optional)

Instructions:

  1. Coat the inside of a silicone mold (we love these: https://amzn.to/2Q2dnyq) with nonstick spray.
  2. Firmly press the asiago cheese into the bottom and slightly up the sides of the silicone mold.  Top with diced mushrooms, chives, and spinach.
  3. Combine the eggs, cream, garlic salt and salt in a medium bowl and whisk thoroughly. Pour into molds. Molds should not be more than 3/4 full.
  4. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the mold on to the trivet. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  6. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  7. Carefully remove the mold and turn out onto a plate while still warm. Immediately flip each mini quiche so that the mushrooms are on top and press down lightly with fingers to flatten the bottom of each quiche.
  8. Garnish with additional asiago cheese if desired. Serve warm.

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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