Crustless Artichoke and Kalamata Olive Quiche
Bring a little Greece to your breakfast table with this crustless quiche. The tangy flavor of the feta is a tried-and-true sidekick of the fruity yet briny flavor of the Kalamata olive. Taste aside, six of these little drupes contain as much fiber as an orange, which is perfect if you are on a gluten-free diet trying to compensate for the fiber you had to give up with whole-wheat breads.
Servings Prep Time
6servings 10minutes
Cook Time
8minutes
Servings Prep Time
6servings 10minutes
Cook Time
8minutes
Ingredients
  • 6 large eggs
  • 1/4cup whole milk
  • 2tsp chopped fresh dill
  • 1/2tsp salt
  • 1/4tsp ground black pepper
  • 1 Roma Tomatoseeded and diced
  • 1/4cup diced jarred artichokesdrained
  • 1/4cup sliced pitted Kalamata olives
  • 1/4cup crumbled feta cheese
  • 1/4cup peeled and diced red onion
  • 2cups Water
Instructions
  1. In a medium bowl, whisk eggs, milk, dill, salt, and pepper. Stir in tomato, artichokes, olives, feta cheese, and onion. Set aside.
  2. Add egg mixture to a 7-cup glass dish greased with either oil or cooking spray.
  3. Add water to the Instant Pot®. Insert steam rack. Place dish with egg mixture on steam rack. Lock lid.
  4. 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.
  5. Remove dish from pot and let sit 10 minutes. Slice and serve warm.