The lower carb eating I’ve been doing has been working for me to slowly shed the weight. So while I’m cooking Tres Leches Croissant Bread Pudding and Arroz con Piña Colada for the cookbook, I needed to make myself something to eat. I decided to make a crustless egg Quiche with half and half and cheese, and to keep it Mexican themed, I added poblano peppers and cumin to it.
I must say, I love the texture of eggs cooked in the Instant Pot. The only issue is, the don’t look great and so they need a little browning for sure. For this recipe, I broiled them with some cheese, and the sound of the cheese after I was done broiling—mmm, music to my ears. Listen to it below!
This recipe makes a lovely little pie, which in my house serves 4 but you may need more if you have people with larger appetites. I’d suggest serving it with a salad on the side. For this recipe I used canned whole green poblano chiles because I wasn’t sure if raw ones would cook along with the eggs. I think this was the right way to go because the chilis were soft and creamy. One thing I’ll say with this is, be cautious with the salt you add. The canned chiles have salt, the cheese has salt, and you don’t want to overdo the salt. You can always add some at the table.
- Cut up drained green chilis
- Beat eggs and combine with half and half, salt, cumin, and 1/2 c of the shredded cheese.
- Pour into a 6 inch pan, cover with foil.
- Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet
- Cook at high pressure for 20 minutes, allow natural release for 10 minutes, and then release any remaining pressure.
- Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.