📝 About This Recipe
Experience the most luxurious, custard-like texture ever achieved in a quiche by utilizing the gentle, humid environment of pressure cooking. This method mimics a traditional French bain-marie, ensuring the eggs never become rubbery while the sharp Gruyère and earthy spinach meld into a savory masterpiece. It is the ultimate breakfast hack for those who crave a sophisticated, crustless brunch centerpiece without the risk of a dried-out oven bake.
🥗 Ingredients
The Custard Base
- 6 pieces Large Eggs (at room temperature)
- 1 cup Heavy Cream (full fat for best texture)
- 1/2 cup Whole Milk
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon White Pepper (for a clean look and floral heat)
The Savory Fillings
- 1.5 cups Gruyère Cheese (shredded)
- 2 cups Fresh Baby Spinach (roughly chopped)
- 1 piece Shallot (minced)
- 1 tablespoon Unsalted Butter (for sautéing)
- 4 slices Cooked Bacon (crumbled (optional))
For the Pot
- 1.5 cups Water (for the bottom of the pressure cooker)
👨🍳 Instructions
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1
Prepare a 7-inch springform pan or a heat-proof glass dish that fits inside your pressure cooker by greasing it generously with butter or non-stick spray.
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2
In a small skillet over medium heat, melt 1 tablespoon of butter. Add the minced shallots and sauté for 2-3 minutes until translucent and fragrant.
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3
Add the chopped spinach to the skillet and cook just until wilted (about 1 minute). Remove from heat and squeeze out any excess moisture using a paper towel to prevent a watery quiche.
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4
In a large mixing bowl, whisk together the 6 eggs, heavy cream, and milk until completely homogenous and slightly frothy.
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5
Season the egg mixture with kosher salt, white pepper, and the freshly grated nutmeg, whisking again to distribute the spices.
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6
Layer half of the shredded Gruyère cheese and half of the sautéed spinach (and bacon, if using) into the bottom of the prepared baking dish.
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7
Carefully pour the egg mixture over the fillings, then top with the remaining cheese and spinach. Use a fork to gently swirl the ingredients so they are suspended in the custard.
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8
Cover the baking dish tightly with aluminum foil. This is crucial to prevent steam condensation from dripping onto the surface of your quiche.
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9
Pour 1.5 cups of water into the inner pot of your pressure cooker and place the trivet inside.
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10
Create a 'foil sling' by folding a long piece of foil into a strip; place this under your dish to safely lower it onto the trivet.
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11
Secure the lid, set the valve to 'Sealing', and select 'Manual' or 'Pressure Cook' on High Pressure for 25 minutes.
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12
Once the timer beeps, allow for a 10-minute Natural Pressure Release (NPR) before venting any remaining steam.
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13
Carefully lift the dish out using the sling. Remove the foil—the center may jiggle slightly but will set as it cools.
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14
Optional: For a golden top, place the quiche under an oven broiler for 2-3 minutes until the cheese bubbles and browns.
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15
Let the quiche rest for at least 10 minutes before slicing to ensure the custard structure is stable.
💡 Chef's Tips
Always squeeze the moisture out of cooked vegetables like spinach or mushrooms to avoid a soggy quiche. If you don't have a springform pan, a silicone cake mold works exceptionally well for easy release. For a dairy-free version, substitute the cream and milk with full-fat canned coconut milk. Don't skip the nutmeg; it is the 'secret' ingredient that gives French quiches their authentic, professional flavor profile. If the quiche seems too soft after the 10-minute rest, you can pressure cook for an additional 2-3 minutes, but remember it firms up significantly as it cools.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad with a bright lemon vinaigrette to cut through the richness. Pair with a chilled glass of Mimosa or a dry Sauvignon Blanc for a classic brunch experience. Accompany with toasted sourdough spears or a side of crispy hash browns. A dollop of crème fraîche and a sprinkle of fresh chives on top adds a beautiful finishing touch.