Pressure Cooker Low Carb Mini Mushroom Quiche make a perfect Keto Friendly, Gluten Free breakfast or snack. Mushrooms blanketed in Fluffy Eggs with a Swiss Cheese Crust is totally and completely delicious.
Firmly press the Swiss Cheese into the bottom of the Silicone Mold and slightly up the sides. Divide up the Mushrooms and place on top of Cheese. Top with chopped Scallions.
Use a Vitamix or blender and blend the Eggs, Cream and Salt and pour over the Cheese and Mushrooms.
Add one cup of Water to Pressure Cooker cooking pot and place Trivet into pot. Place Silicone Tray on top of Trivet.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait 5 minutes and then release the pressure.
Flip over Silicone Tray and remove Mini Quiche. Turn the Mini Quiche over, so that the Mushrooms are on top and the Cheese Crust is on the bottom.