SUPER EASY / QUICK RELEASE / CAN BE GLUTEN-FREE
4 servings
A traditional quiche is none too satisfying from the pot. The crust gets gummy and even bubbles up. We know: We’ve seen a zillion internet recipes, too. They’ve never worked for us.
But a crustless quiche does. We use a springform pan (rather than a 2-quart dish) so we can get even slices when unmolded. The spinach mixture gets packed into the pan, sitting at the seam to help seal it. That said, the pan’s seam must be tight. Test your 7-inch round springform pan by filling it with water to see if it leaks.
Cooking spray or butter for greasing the baking dish
1½ cups water
One 10-ounce box frozen chopped spinach, thawed and squeezed dry by the handful
4 ounces smoked ham, any coatings removed, the meat diced
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon table salt (optional)
3 ounces shredded Swiss or Monterey Jack cheese (¾ cup)
4 large eggs
½ cup whole milk
2 tablespoons all-purpose flour (for a gluten-free alternative, see the Beyond section)
1. Generously coat or butter the inside of a 7-inch round springform pan. Pour the water into a 6- or 8-quart cooker. Set a heat- and pressure-safe trivet inside the pot. Make an aluminum foil sling (see here) and set the springform pan in the middle of it.
2. Mix the spinach, ham, oregano, pepper, and salt (if using) in a medium bowl and smooth it into an even layer in the pan. (Do not clean the bowl.) Sprinkle the cheese evenly over this mixture.
3. Whisk the eggs, milk, and flour in that same bowl until smooth, about 2 minutes. Gently pour this mixture over the ingredients in the pan (so as not to dislodge them). Cover the pan tightly with foil. Use the sling to pick it up and lower it onto the trivet in the pot. Fold the ends of the sling down to fit in the cooker. Lock the lid onto the pot.
4.
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: LOW
The valve must be: Closed
Set the time for: 25 minutes with the KEEP WARM setting off
If necessary, press: START
5. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use the sling to transfer the hot baking dish to a wire rack. Uncover and cool for 10 minutes. Run a flatware knife around the inside perimeter of the pan (or use a nonstick-safe knife for a nonstick pan). Unlatch the sides and remove the ring. Slice the quiche into quarters to serve.