This easy Ham and Cheese Quiche is a mostly hands-off Instant Pot recipe for a quicker breakfast or brunch dish that’s packed with protein and melty cheddar and parmesan.
❤️ Why You’ll Love This Recipe: This crustless quiche requires no baking and is ready in a fraction of the time of oven-baked egg pies. Plus, it’s loaded with mix-ins with classic family-friendly flavors.
This recipe comes from our Electric Pressure Cooker Cookbook. It’s a staple on the weekends at our house, as kids and adults can’t get enough of the classic pairing of ham and cheesee.
Eggs are one of our favorite things to make in the Instant Pot. Whether it’s an egg loaf for potato salad, egg muffins for an on-the-go breakfast, egg bites, or a fully-loaded meat lover’s quiche, eggs seem to always come out perfectly in the pressure cooker. And this recipe is no egg-ception!
INGREDIENTS YOU NEED
Here’s what you need for quick crustless quiche in the Instant Pot:
- Eggs: If you don’t have large eggs, add an extra!
- Milk: We use whole milk, but any kind will work.
- Ham: We like to use the pre-diced ham from the grocery store.
- Green onions: Whether you call them green onions or scallions, go ahead and use both the white and green parts in the quiche.
- Cheese: We love the combo of melty cheddar and salty parm.
How to Make Ham and Cheese Quiche in an Instant Pot
You’ll start by setting up your pressure cooking pot with a trivet and 1 1/2 cups of water. Beat the eggs and spices together, then prepare your baking dish with cooking spray and fill it with the ham, scallions, and cheddar cheese.
Pour the beaten egg mixture over the ingredients in the cake pan, then sprinkle the top with grated parmesan. Use a sling to carefully lower the filled pan into the pressure cooking pot on the trivet, then cook at high pressure.
Carefully remove the pan with the sling, then serve! Or, for more browning on top, you can place the quiche under the oven broiler for a few minutes.
Important Tips for Making Crustless Quiche
Before you add the ham and cheese to your eggs, be sure they’re well beaten. There should be no whole yolks or clumps of whites for a totally uniform, smooth texture.
Be sure to thoroughly grease the cake pan for easy removal. We recommend a nonstick pan as well so your quiche comes right out.
Before you close the lid, make sure to push the sling down into the pot so it doesn’t interfere with sealing.
You’ll need a few key products to make this quiche, which is steamed, rather than baked. First, a trivet. Most Instant Pot models come with one. But if yours didn’t, we love this trivet.
You’ll also need a 7-inch round cake pan. We like this pan from Fat Daddio’s, which fits into a 6-quart pressure cooker.
You can make your own sling out of foil to lower the pot into the pressure cooker and remove it. Or use this great reusable sling if you make a lot of Instant Pot quiches, cheesecakes, and other pot-in-pot dishes.
Frequently Asked Questions about Ham and Cheese Quiche
Certainly, you can feel free to use any cheese you have on hand. It should be melted or crumbled so it mixes well into the eggs, though.
Yes, store leftover quiche in an airtight container in the fridge for up to four days.
To freeze, let the quiche cool fully, then wrap tightly in plastic wrap and place in an airtight container. Freeze for up to six months. Then defrost in the fridge overnight and serve cold or gently warm servings in the microwave.
Yes. If you have a 7-inch round oven-proof baking dish, it will work well for the quiche. A 1-quart souffle dish is great.
More Instant Pot Quiche Recipes
We have plenty of great egg recipes that use your Instant Pot, including:
- Crustless Meat Lovers Quiche, which is full of ham, sausage, and bacon.
- Crustless Tomato Spinach Quiche is a great summertime recipe with plenty of veggies.
- Caprese Breakfast Casserole is similar to a quiche, with the addition of savory bread cubes.
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- 6 large eggs, well beaten
- 1/2 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Nonstick cooking spray
- 1 cup diced ham
- 2 large green onions, finely chopped
- 1 cup shredded Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- Put a metal trivet in the bottom of the pressure cooking pot and add 1 1/2 cups water.
- In a large bowl, whisk the eggs, milk, salt, and pepper. Set aside.
- Spray a 7-inch cake pan with nonstick cooking spray. Add the ham, green onions, and Cheddar and mix well. Pour the eggs over the ham mixture and stir to combine. Sprinkle the top with Parmesan.
- Use sling to place the dish on the trivet. Lock the lid in place. Select High Pressure and 20 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. Lift out the dish.
- You can serve this immediately or pop the dish in a preheated broiler and broil until the top is lightly browned.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 338mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 9g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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