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GET IT NOWKale quiche in the Instant Pot? Yep, it’s a thing—and honestly, it’s one of my favorite ways to make it. This Instant Pot quiche is loaded with veggies, has a creamy egg base, and that cheesy goodness all the way through. I’m especially obsessed with the caramelized onions in here… they take it to the next level. You won’t even miss the crust, I promise!
What I really love is that it’s so easy to throw together, no oven needed—perfect any time of year. I make it for breakfast, brunch, lunch, or even a simple dinner when I want something cozy but still wholesome. Make it with me!
Why You Need My Instant Pot Quiche Recipe
- Perfectly tender every time – The Instant Pot locks in moisture, so the eggs turn out creamy and soft—not rubbery or dry like some oven-baked quiches can get.
- Simple ingredients, big flavor – You don’t need anything fancy to make this. I used pantry staples and fresh veggies, but it still tastes like something you’d get at a café.
- Totally customizable – I’ve got a simple formula I follow so you can mix and match whatever you have on hand—kind of like I do with my veggie frittata, egg bites, or even a quick omelette. It’s super flexible!
Ingredients & Substitutions
Here I explain the best ingredients for my Instant Pot quiche recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Eggs – I recommend using room temp eggs so they mix in more smoothly. If you’re looking to lighten things up, you can swap in egg whites—about 12 will replace the 6 whole eggs.
- Veggies – I used mushrooms, kale (the dinosaur/lacinato kind), and a small diced onion. I sautéed them right in the Instant Pot, but you could totally use any cooked veggies you’ve got—zucchini, bell peppers, spinach, broccoli… whatever’s hanging out in your fridge.
- Garlic – Fresh minced garlic gives the best flavor, but if I’m in a rush, I’ll use 1 1/2 teaspoons of jarred garlic or even a teaspoon of garlic powder mixed in with the eggs. Leftover roasted garlic? Even better—throw it in!
- Unsalted Butter -I used this to sauté the veggies and grease the pan, but olive oil or avocado oil works too if that’s what you’ve got on hand.
- Heavy Cream – I went with heavy cream for that rich, creamy texture, but you can totally use any milk you like—cow’s milk, almond milk, coconut cream, or even hemp milk. Just go with a dairy-free one if you need it.
- Cheese – I used cheddar and ricotta this time, but you could swap in mozzarella, feta, gouda, swiss cheese, or whatever you love. If you’re dairy-free, just leave it out or try a dairy-free cheese that melts well.
- Optional Meat – I skipped the meat here, but you can absolutely toss in whatever cooked meat you’ve got—Cooked bacon, sausage, ground beef, ham, salami, even prosciutto. It’s super flexible!
- Seasoning – I added a little flavor with lemon zest, dried thyme, and a pinch of sea salt. Feel free to play around with the herbs you like best.
- Water – Don’t forget to add water to the bottom of the Instant Pot—trust me, skipping it means you’ll get that dreaded burn notice.
My Instant Pot Quiche Formula
I went with mushrooms, kale, and two kinds of cheese for this Instant Pot quiche, but honestly, you can make it your own with whatever you’ve got in the fridge. That’s what I love about it — it’s super flexible! Here’s the basic formula I use so you can mix and match your way:
- 6 large eggs
- 1/2 cup cream (or your favorite milk)
- 1 to 1 ½ cups cooked veggies (like sautéed mushrooms, kale, spinach, etc.)
- 1 cup cheese (I did cheddar and ricotta, but anything goes!)
- 1 tsp salt + any herbs or seasonings you like
- Optional: ½ to 1 cup cooked meat (bacon, sausage, ham… all fair game!)
How To Make A Quiche In The Instant Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Sautee veggies. Turn on “Sauté” and melt the butter in your Instant Pot. Add the mushrooms, onion, garlic, and thyme, and cook until they’re soft and golden. Toss in the kale and cook just until it wilts. Hit “Cancel” when you’re done.
- Mix the filling. Whisk the eggs and cream in a bowl. Stir in the salt, lemon zest, most of the cheddar (save a little for the top), and your veggie mix.
- Assemble. Pour the egg mixture into a greased cake pan like this. Add little dollops of ricotta over the top and cover with the lid.
- Prep the pressure cooker. Place the trivet in the Instant Pot, add water to the bottom, and carefully set the covered dish on top. Seal the lid and make sure the valve is set to “Sealing.”
- Pressure Cook. Set the Instant Pot to “Manual” and cook on high pressure for 20 minutes. Once it’s done, let it naturally release a bit, then vent the rest.
- Finish Instant Pot Quiche. Take the dish out, uncover it, and sprinkle on the rest of the cheddar. You can melt the cheese by placing the lid back on for a few minutes or pop the dish under a broiler to get that golden top.
My Recipe Tips
- Go low and slow with the veggies. Don’t rush the sauté step—I like to give the mushrooms and onions time to caramelize. It brings out a ton of flavor and makes the quiche extra delicious.
- Use the trivet! It keeps the casserole dish above the water so the quiche steams gently instead of sitting in a hot water bath.
- You’ll need a 1.5-quart casserole dish with a lid that fits inside your Instant Pot. I use this one. Just make sure whatever you use actually fits, or the recipe won’t work. No lid? No problem—just cover the dish tightly with aluminum foil instead.
- Natural release matters. I let the pressure release naturally for a bit before venting. It helps the quiche finish cooking gently and avoids that jiggly middle.
- A quiche can fall flat if it cools too fast. I’ve found that if you crack open the Instant Pot lid but leave the quiche inside for a few minutes, it sets better and holds its shape.
- Use oven mitts when lifting the dish. The casserole dish gets super hot, and it’s a tight fit in the pot—I’ve nearly dropped it a few times without mitts. Learned that one the hard way!
More Easy Quiche Recipes
If you’re into easy, fuss-free meals like this Instant Pot quiche, you’re gonna love these other quiche recipes too.
Instant Pot Quiche
My Instant Pot quiche is creamy, cheesy, and packed with veggies—plus it’s super easy to customize with whatever you’ve got in the fridge!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Add the butter to the Instant Pot and press "Saute." Once the fat has melted, add the mushrooms, onion, garlic and thyme, sauteing for 10 minutes until lightly caramelized. Add the kale and saute for another 2 minutes just until wilted. Press the "Keep Warm/Cancel" button.
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Use butter to grease a 1.5-quart (1.5-L) casserole dish with a glass lid that fits inside the Instant Pot. Set aside.
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In a large mixing bowl, whisk the eggs and cream together. Add the sea salt, lemon zest, 3/4 of the cheddar cheese (reserving the rest for the top) and the mushroom-kale mixture, gently stirring to fully combine.
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Pour the mixture into a greased casserole dish. Evenly drop little dollops of ricotta into the custard filling. Place the glass lid on top of the casserole dish.
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Place the Instant Pot trivet inside the Instant Pot. Pour 1 cup (237 ml) of water into the Instant Pot. Carefully transfer the covered casserole dish to the Instant Pot on top of the trivet. Place the lid on the Instant Pot, making sure the steam release valve is sealed.
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Press the "Manual" setting and decrease the time using the "-" button until you reach 20 minutes. When the Instant Pot is done and beeps, press "Keep Warm/Cancel." Allow the Instant Pot to release pressure naturally for 10 minutes.
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Using an oven mitt, "Quick Release"/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
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Carefully remove the casserole dish from the Instant Pot and remove the lid. Add the leftover cheese to the top of the quiche. Either place the Instant Pot lid back on the Instant Pot for about 3 minutes to melt the cheese or carefully remove the casserole dish and place under a preheated broiler for 3-5 minutes to brown the cheese on the top.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/6 of entire recipe
- Tips: Check out my recipe tips above to help you get the best flavor, perfect texture, and a smooth, stress-free Instant Pot cooking experience!
- Store: Pop leftovers in the fridge—they’ll stay good for 2–4 days.
- Meal Prep: You can make it ahead, but it’s so quick, I usually just make it fresh.
- Reheat: Warm it up in the oven or microwave until heated through. I haven’t tested it in the Instant Pot.
- Freeze: Freeze in individual slices, then stash in a freezer bag for up to 3 months.
- Note on nutrition info: Changing up the veggies, cheese, or adding meat? Just know the carb count might shift a bit depending on what you use.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Instant Pot Quiche
29 Comments
Kip Ingram
0This is a great recipe. I’ve tried it several times now, and it’s always a hit. Very tasty, very filling, and always leaves us with some leftovers for the next day. Thanks for sharing! — Kip
Maya | Wholesome Yum
0I’m so glad you liked it, Kip! Thanks for stopping by and hope you make it again soon.
Phyllis
0Can you use stackable pot n pot pans and make two quiche at a time? If so how do you adjust cook time or is adjusting cook time necessary?
Wholesome Yum D
0Hi Phyllis, I have never used a stacking pan, so I can’t say for sure if this would work.
Laurel
0Can you use a springform pan instead of a casserole dish?
Wholesome Yum D
0Hi Laurel, I have never tried to make this recipe in a springform pan. If you try let me know the results.
Kip Ingram
0Yes, I’ve done this and it generally works fine. It does leak a tad, though – the custard is too liquid for the pan to seal it in perfectly. It’s still quite workable, though, and you still wind up with an excellent quiche. The cooked result never “sticks” to the pan, though, and is easy to get out of a solid pan – I bought a metal pan the right size to fit my Instant Pot and a silicone lifter to make it easy to get it in and out. I cover it with foil and poke a single hole in it with a toothpick for venting.
Beverly Wengstrom
0I re-read the recipe but see no raisins included, and can’t imagine them in this quiche, either. Your letter must belong somewhere else. Hmm!
Wholesome Yum D
0Hi Beverly, This recipe has been changed and republished to no longer include raisins.
Edmeral
0Can I use frozen kale/spinach in this recipe. BTW, all your recipes have been a hit in my house. Thank you so much.
Wholesome Yum M
0Hi Edmeral, Yes, but let defrost and squeeze the excess water out before using. Some of the water will work out during the saute process, but it will take a lot longer if you don’t remove the excess liquid first.
Brenda
0We made this today for breakfast and it was very good! I subbed a 5 oz. clamshell of Baby spinach and arugula for the kale, and cottage cheese for the ricotta, both due to using what I had on hand. It cooked up so nice and moist, we really enjoyed it. The lemon was subtle, but it really enhanced the flavor. Make sure to include it if you have it! I know we will have this again!
GUNJAN C Dudani
0I have never made quiche myself but I was intrigued by your recipe. I must say that we licked every bit of it and loved it. Will definitely make it make it gain.
Riz
0The instant pot has been such a game changer in my house! I had never even thought of making a quiche in it, this is something I’ve got to try this weekend!
Lauralee Ence
0Good site! I really love how it is simple on my eyes and the data are well written. I’m wondering how I might be notified whenever a new post has been made. I’ve subscribed to your feed which must do the trick! Have a great day!
Wholesome Yum M
0Hi Lauralee, If you subscribed, then you are all set! Welcome!
Dale
0I’m just curious what the Instant Pot brings to the party here? Don’t misunderstand, I use mine all the time, but in this recipe, it isn’t saving much time, or using less cookware. I make crustless quiche all the time in the oven. Perhaps this cooks the egg custard better somehow?
Wholesome Yum M
0Hi Dale, The prep process in the Instant Pot is not really adding anything special to the recipe. The magic is in the final cooking process. Pressure cooking this dish gives it a unique lightness and texture that you wouldn’t get by baking this in the oven. I hope you give it a try!
Reagan
0This quiche recipe is delicious! A must-try recipe.
Rosemary Foster
0Hi. Fairly new to Instant Potting. The recipe has varying measurements fir different number of servings. (Thanks for that!) If I cut it to 3 servings, does that change the cooking time? By how much?
Maya | Wholesome Yum
0Hi Rosemary, I think it might reduce the cook time a bit, but not sure for how long since this wasn’t my recipe (it was from a friend’s cookbook referenced in the post). I think a better option is to make the whole recipe and save any extra for leftovers. 🙂
AMac
0Lovely recipe. However, being a Type 2 diabetic, I would omit the raisins which also lowers the carbs to 7 total carbs per serving, 6 net carbs per serving.
Maya | Wholesome Yum
0Thank you for sharing! Yes, you can definitely omit the raisins.
Florence Spratt
0Hi, Do I need to use an Instant Pot? I don’t have one but would like to try the recipe in my oven. Can I do that just like I cook my other quiche recipes?
Maya | Wholesome Yum
0Hi Florence, Yes, the oven should be fine! Just do the saute part on the stove and the baking in the oven. I haven’t tested it so don’t have an exact time, but it should be similar to other quiche recipes.
Florence Spratt
0Thanks so much! I plan to try it out soon.
Kip Ingram
0Florence, you want an Instant Pot. Trust me on this – I use ours ALL THE TIME.
Dee
0Kale really does a number on my tummy. I can manage swiss chard. Can it be subbed for the kale? Will it change the cook times? I just love my Instant Pot. Thanks, D
Maya | Wholesome Yum
0Hi Dee, Yes, I think you can definitely use Swiss chard! The cook times should be the same.