Instant Pot Crustless Quiche Lorraine

Ingredients

• 227 gbacon
• 4 largeeggs
• 355 mldouble cream
• ¼ teaspoonground nutmeg
• ¼ teaspoonsalt
• to tasteblack pepper
• 113 gSwiss cheese, grated
• 38 gSwiss cheese, grated

Instructions

1. 1

   Fry the bacon

   Set the Instant Pot to medium sauté. Chop the bacon and fry until crisp, then transfer it to a paper towel to drain.

2. 2

   Whisk the filling

   Whisk the eggs, double cream, nutmeg, salt and black pepper to taste in a mixing bowl.

3. 3

   Prepare the tin

   Grease the inside of a 15 cm cake tin. Spread the larger amount of grated Swiss cheese evenly over the base.

4. 4

   Add the bacon

   Crumble the cooked bacon and distribute it evenly over the cheese.

5. 5

   Pour in the filling

   Carefully pour the egg mixture into the cake tin.

6. 6

   Set up the pot

   Place the steam rack inside the Instant Pot and add 240 ml water. Carefully lower the cake tin onto the rack. If you like, cover the tin with loosely tented foil; otherwise, wipe away any water from the top after cooking.

7. 7

   Pressure cook

   Lock the lid, select high pressure and set the timer for 25 minutes. When cooking is complete, leave it for 10 minutes before performing a quick pressure release, unless the pressure lock has already released.

8. 8

   Remove the tin

   Carefully lift the cake tin out of the pressure cooker. Pat any water from the top with a paper towel.

9. 9

   Brown the cheese

   Scatter the remaining grated Swiss cheese over the quiche. Place it under the grill for 5–10 minutes, until the cheese has browned slightly. A toaster oven grill can also be used.

10. 10

    Turn out the quiche

    Run a silicone spatula around the edges. Carefully turn the quiche out onto a plate, then turn it again onto the serving plate.

What is quiche Lorraine?

Quiche Lorraine is a French savoury tart traditionally made with bacon and a creamy egg filling. This version leaves out the pastry and cooks the filling in a cake tin inside an Instant Pot.

Bacon and Swiss cheese bring savoury, salty flavour, while the pressure cooker helps the egg mixture set without a crust. A short spell under the grill browns the cheese on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 848 calories, 38g protein, 4g carbs, 78g fat.

The eggs contribute protein, while the bacon and Swiss cheese add protein and much of the fat; the double cream is also a major source of fat. The small amount of carbohydrate comes mainly from the dairy. Balance a slice with salad or vegetables for a fresher plate.

Why cook it without pastry?

No pastry means there is no dough to roll or blind-bake, and the filling is the focus. The cake tin gives the crustless quiche a shape that is easy to turn out and slice.

Use a 15 cm tin that fits inside your Instant Pot with room to lower it onto the steam rack. Grease the tin well so the set egg mixture releases more easily.

Build the layers

Cheese base: the larger quantity goes directly into the tin, making a layer beneath the egg mixture. Spread it evenly for a more consistent result.

Bacon topping: crisp the chopped bacon first and let it drain, then crumble it over the cheese. This helps keep excess bacon fat out of the filling.

Get the texture right

Egg mixture: whisk the eggs, cream and seasonings together until combined, without needing to whip in lots of air. Pour slowly so the bacon and cheese stay distributed.

Water on top: steam can collect on the tin or foil during pressure cooking. Pat it away gently before adding the final cheese so the surface is ready for browning.

Pressure and finishing time

Pressure stage: cook on high pressure for 25 minutes, then leave the pot undisturbed for 10 minutes before a quick release if the pressure lock has not already dropped. Follow the cooker’s usual safe procedure when releasing pressure.

Grill stage: the final 5–10 minutes are for browning the topping, not pressure cooking. Watch closely, as grill strength varies and the cheese can colour quickly.

Serving ideas

Serve warm in wedges, with a crisp green salad or steamed vegetables to add freshness alongside the rich filling. Roasted tomatoes or lightly dressed leaves also pair well.

Let the quiche settle briefly after grilling before turning it out and slicing. A thin silicone spatula helps loosen the edges without tearing the sides.

Recipe notes & tips

• Use a cake tin that fits comfortably on the Instant Pot steam rack.
• Drain the crisp bacon on paper towel before adding it to the tin.
• Pour the filling carefully to avoid shifting the cheese and bacon layers.
• Tented foil can help shield the top from condensation during pressure cooking.
• Keep an eye on the quiche while it is under the grill, as the cheese browns quickly.
• Use a silicone spatula to loosen the edges before turning the quiche out.

Variations

• Use Gruyère: swap it for the Swiss cheese for a nuttier flavour.
• Add chives: scatter finely chopped chives into the egg mixture for a gentle onion note.
• Include mushrooms: cook sliced mushrooms first and drain off their liquid before layering them in.
• Try smoked bacon: use smoked bacon for a more pronounced smoky taste.
• Add spinach: wilt and squeeze spinach dry before adding a thin layer to the tin.

Common mistakes to avoid

• Wet bacon: drain it on paper towel after frying so excess fat does not pool in the quiche.
• Loose tin: grease the cake tin thoroughly and run a spatula around the edges before turning it out.
• Overfilled pot: check that the tin sits securely on the rack and does not obstruct the lid.
• Skipping the rest: allow the full 10-minute pause after pressure cooking before a quick release, unless the lock has already dropped.
• Excess condensation: pat water from the top before adding the finishing cheese.
• Unwatched grill: check frequently during the 5–10 minutes so the topping browns without burning.

How to store

Cool leftovers promptly, cover or place in an airtight container and refrigerate for up to 3 days. Reheat individual slices until hot throughout in the microwave or in a covered ovenproof dish in the oven; the topping may soften after storage.

Frequently asked questions