Join me in my kitchen as I whip up a delicious Crustless Quiche in my Crockpot Express! This recipe is perfect for those busy days when you want a hearty meal without the fuss. Watch how simple it is to create a flavorful, healthy dish that’s sure to impress. Don’t forget to hit ‘Like’ and ‘Subscribe’ for more quick and easy recipes!

Links

Crockpot Express https://amzn.to/493DlcA

Crockpot Express Turbo https://amzn.to/4cqAUE0

Springform Tin https://amzn.eu/d/0l21qza

Silicone gloves https://amzn.to/4comILG

Silicone sling https://amzn.to/3ILWuFj

Crustless Quiche Lorraine
Ingredients

140g (2 cups) Mature Cheddar
120ml (1/2 cup) Double Cream
4 x Diced Bacon Rashers
8 x Eggs
30g (2 Tbsp) Butter
• 1/4 tsp Grated Nutmeg
• 1/2 tsp Salt & Pepper

Crustless Quiche Lorraine
Method

1). Whisk together the eggs and cream in a large bowl until completely blended. Stir the salt and all pepper and set aside. 

2). Add the butter to the insert of the pot and turn on the sauté setting. 
Once the butter has melted, add the sliced Bacon to the pot. Stir to coat and then sauté for a few minutes, stirring frequently, until cooked. 
3). Turn the sauté function off and transfer the Bacon and to a bowl to cool slightly and wash the pot, ready for the next step.
4). Butter an 8inch springform pan generously. If you have a smaller Instant Pot you can use a tall 6 or 7inch springform pan.

5). Add the Cheese and Bacon mixture to the whisked egg. Fold in the cheese. Pour the egg mixture into the Springform pan.

6). Place a cup of water in the bottom of the insert.

7). Place the springform pan onto a silicone sling and transfer springform into the pressure cooker. Close the lid and turn on the egg setting for 25 minutes

8). Manually release the steam and make sure the quiche is firm. Remove from the pressure cooker using the heatproof gloves to lift the sling and place onto a large plate.

9). Allow the quiche to rest for a few minutes and then remove the springform. Slice and serve

Timestamps
00:00 Intro
01:25 Sauté bacon
03:14 Combining ingredients
04:33 Preparing the pan
05:40 Pouring the quiche
05:57 Pressure cooking the quiche
06:40 Topping & garnish
08:00 Depressurise
08:25 Transferring the quiche
09:16 Plating the quiche
11:37 Tasting
12:48 Outro