Pressure Cooker Crustless Tomato Spinach Quiche

• Vegetarian
• Gluten free

• Produce

  • 3 cups Baby spinach, fresh
  • 3 Green onions, large
  • 1 cup Tomato
  • 4 Tomato, slices

• Refrigerated

  • 12 Eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper, fresh ground
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Milk
  • 1/4 cup Parmesan cheese

Found on pressurecookingtoday.com

Description

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

Directions

• Put a trivet in the bottom of the pressure cooker pot and add 1 1/2 cups water.
• 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.
• 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.
• Carefully open the lid, lift out the dish and if desired, broil until lightly browned.