Ingredients
The following ingredients have 4 Servings
- 6 lg Eggs
- 1 cup Half and Half
- 1/2 tsp Kosher Salt
- 1/4 tsp Pepper
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder*
- 8 slices Cooked Thick Cut Bacon, (chopped (or cooked ham, diced))
- 1 cup Frozen Chopped Spinach, (thawed and water squeezed out)
- 1 cup Swiss Cheese, (shredded (or your favorite cheese))
Instruction
- Spray a 7" diameter metal pan (such as a cake pan) with cooking spray. Pour 1 1/2 cups of water into the inner liner pot of the pressure cooker.
- Crack the eggs into a mixing bowl and beat them.
- Add the remaining ingredients and mix well.
- Pour the mixture into the prepared pan (leave it uncovered).
- Set the pan on the trivet and carefully lower it into the pot.
- Close the lid of the pressure cooker and seal the vent.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 25 minutes. High Pressure. The pot will take a few minutes to come to pressure.
- When the cook cycle has finished, turn the steam release knob to the Venting position to Quick Release the steam/pressure.
- When the pin in the lid drops back down, open the lid.
- Make sure the center of the quiche is set before removing from the pot. If it is jiggly, just close the lid and let it sit a few minutes to cook a little more in the residual heat.
- Use silicone or other oven mitts to carefully remove the trivet and pan from the pot.
- There may be a small amount of liquid visible on the quiche. That is normal. Just use a paper towel to absorb it, or very carefully drain it.
- Invert onto a plate (very carefully, using a kitchen towel or something that will protect your hands from the heat).
- Slice and serve.
