Quiche Lorraine

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 4-6 servings

Ingredients:

 

8 slices bacon

8 large eggs

¼ cup (60 ml) whipping cream

½ teaspoon (2.5 ml) salt

¾ teaspoon (3.75 ml) ground nutmeg

¼ cup (60 ml) diced chives, plus more for garnish

¼ cup (60 ml) diced ham

1 cup (240 ml) grated Swiss cheese, divided

1 cup (240 ml) grated cheddar cheese, divided

 

Special Equipment

7-inch (18 cm) springform pan, greased, and bottom lined with parchment paper

 

Method:

Set multi-cooker to Sauté and add bacon. Cook bacon until crispy on all sides, then remove to a paper towel-lined plate. Turn off Sauté function. Once bacon is cool enough to handle, crumble into pieces.

In a large bowl, whisk together eggs, whipping cream, salt, and nutmeg. Fold in chives, ham, ¾ of the bacon, ¾ cup (180 ml) Swiss cheese, and ¾ cup (180 ml) cheddar cheese. Poor into the springform pan. Cover with foil.

Pour 1 ½ cups (350 ml) water into multi-cooker. Insert steamer rack and place the springform pan on top. Close lid and lock. Close vent. Set to Pressure Cook on high for 27 minutes.

Once cooking has finished, allow the steam to naturally release for 10 minutes, then quick release the remainder by opening the valve, making sure to vent steam away from you.

Remove foil from quiche and carefully pat off any condensation sitting on the top of the quiche with a paper towel.

Sprinkle with reserved bacon and cheese, and the chives.