Instructions
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Coat the inside of a silicone mold with a nonstick spray
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Firmly press the asiago cheese into the bottom and slightly up the sides of the silicone mold. Top with diced mushrooms, chives, and spinach.
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Combine the eggs, cream, garlic salt, and salt in a medium bowl and whisk thoroughly. Pour into molds. Molds should not be more than 3/4 full.
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Pour 1 cup of water into the Instant Pot and insert the trivet. Carefully lower the mold onto the trivet. Secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
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When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
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Carefully remove the mold and turn it out onto a plate while still warm. Immediately flip each mini quiche so that the mushrooms are on top and press down lightly with your fingers to flatten the bottom of each quiche.
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Garnish with additional asiago cheese if desired. Serve warm.
Go to the next page to get the Amount Per Serving