Tex-Mex Quiche in the Pressure Cooker
This Tex-Mex Quiche is a delicious and hearty dish combining smoky paprika, fresh chilies, sweet potato crust, and gooey cheese cooked perfectly in a pressure cooker for a quick and flavorful meal.
Ingredients
Main ingredients
- 6 medium Sweet potatoes peeled and thinly sliced into circles
- 4 Spring onions peeled and sliced finely
- 2 Green chillies finely chopped with seeds left in
- 6 Free-range eggs fluffy and rich
- 60 grams Red Leicester cheese grated
- 1 tsp Smoked paprika
- 1/2 tsp Cumin
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Dried parsley
- to taste Salt and pepper season just right
- as needed Low calorie cooking spray to coat quiche dish
Instructions
Instructions
- Preheat your oven to 180aC (350aF) if you want to finish the quiche with a golden top.
- Spray a quiche or pie dish with low calorie cooking spray so the sweet potatoes slide out easily later.
- Arrange thinly sliced sweet potatoes in the dish forming a base and up the sides, overlapping just a bit to avoid gaps.
- In a bowl, whisk together the eggs with the spice mix (smoked paprika, cumin, garlic powder, onion powder, dried parsley), salt, and pepper until smooth and combined.
- Stir in spring onions, chopped green chillies, and grated Red Leicester cheese into the egg mix.
- Pour egg and cheese mixture over the sweet potato base in the dish evenly.
- Place quiche dish on a trivet inside your pressure cooker. Secure lid, ensure sealing ring is in place, and cook at high pressure for 15 minutes. Use quick release once done.
- Pop quiche into the preheated oven for 10-15 minutes if you want a golden top. Then let cool a bit before serving.
Notes
Serve warm for best flavor. Leftovers keep well in fridge up to 3 days or freeze wrapped in parchment and foil.