Barbara Schieving is the creator of the blog PressureCookingToday.com.

Crustless Tomato-Spinach Quiche

This veggie quiche is especially delicious when made with ripe, juicy summer tomatoes.

PREP TIME: 20 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 1 hour 15 minutes

TOTAL TIME: 1 hour 35 minutes

RELEASE: Natural

SERVES: 6

• 1½ cups water
• 12 large eggs
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups fresh baby spinach, roughly chopped (one 5-ounce package)
• 1 cup diced, seeded tomato
• 3 large green onions, sliced (green part only)
• 4 tomato slices
• ¼ cup shredded Parmesan cheese

PREP

Place the trivet in the pot. Pour the water into the Instant Pot®.

In a large bowl whisk together the eggs, milk, salt, and pepper. Add spinach, diced tomato, and green onions to egg mixture and stir to combine. Lightly grease a 1½-quart baking dish. Transfer to prepared dish. Gently place sliced tomatoes on top and sprinkle with Parmesan cheese.

Cover top of dish with foil. Tear an 18-inch-long sheet of foil. Fold the sheet lengthwise into thirds to make a long, narrow sling. Use the sling to place the dish on the trivet in the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 20 minutes. When cooking is complete, use a natural release to depressurize.

Carefully open the lid and lift out the dish.

SERVE

If desired, broil until top is lightly browned.