Mini crustless quiche in those little jars, so easy, so handy, so delicious, did i mention so easy?

I like little quiches and I can never ever be bothered to deal with pastry in the morning.  I have been making little mini quiches in little mini muffin tins for about a hundred years.  when I got my pressure cookers a few years ago, I went through a phase of seeing what I could cook in little jars in the pressure cooker.  The list was LONG and basically I haven't had any failures yet.  I started making quiche in these little jars a few years back and never thought they were particularly recipe worthy or video worthy.  A friend asked me if I would please do a recipe and a video so here it is.

You don't need any fancy equipment.  I use these little 4 oz jars but you can use ramekins or whatever little vessels you have  NO need for any high ticket items.  I do own some silicone mini holder things that work fine but I think I actually prefer the little jars for cooking, storing, cleaning and just I may be a card carrying little jar addict.

  

Here's the

TRACY'S MINI CRUST-LESS QUICHE 

IN LITTLE JARS; IN THE PRESSURE COOKER

INGREDIENTS

eggs
milk
salt, pepper, herbs if you like
green onions
any other item you like in a quiche
peppers
onions
garlic
bacon
cheese
cooked vegetables
tomatoes
anything from the garden
anything from the freezer
anything from the pantry

truly, the list is endless, use what you like.

METHOD

Butter jars or ramekins well.  Half fill them loosely with whatever filling you like.  Fill the jars with eggs (one per jar/ramekin) and some milk mixed with salt, pepper and herbs if you like.

Place jars, uncovered, on trivet in pressure cooker over TWO CUPS of water.
LOCK AND LOAD on HIGH pressure for 8 minutes, leave for 3 minutes after timer stops.
Release remaining pressure, remove to rack (with tongs!) and allow to cool before covering and storing.  OR run a knife around the edge, and tip out onto a plate and eat eat eat

Here's the video, these are so easy, seriously, just go make these

Mini Pressure Cooker Cheesecake in Jars

**** for those looking, the recipe for the 7" pressure cooker cheesecake with topping is here:
http://www.tracycooksinaustin.com/2016/09/the-pressure-cooker-creamy-cheesecake.html

I ALSO have done a fudge lava cake in a jar in the pressure cooker, oh yes I did, baby, there's also a howto video on my youtube channel
http://www.tracycooksinaustin.com/2017/08/pressure-cooker-molten-chocolate-lava.html


OK, the mini cheesecakes, there's nothing I won't cook in a jar OR in a pressure cooker

Seriously? Cheesecake, mini cheesecake, in jars, in the pressure cooker and you're just going to wing it?

OH.YES.I.DID! and it was GREAT!!!

I had a kitchen alchemy day today and you will not BELIEVE how good these mini cheesecakes turned out! I created a recipe that will be my new go-to.  There is a second batch cooking now and if they turn out as brilliantly, then I'll get this post completed for you in the morning.

I have been doing cheesecakes in jars, all sorts of pies in jars actually, forever.  I laugh when I see people talking about the "new" trend, seriously?  Anyway I had to try to come up with a recipe for the pressure cooker because I'm on a mission to expand my repertoire.

You will NEVER believe the silky texture of these little gems.  These are quick to make, quick to cook (SEVEN minutes) and quick to chill, mine only took about an hour and a half.

Tracy's Mini Pressure Cooker Cheesecake in a Jar

2 graham crackers, crushed
1 tbsp room temperature butter (no need to melt)
pinch of salt
1 Tbsp sugar

4 oz cream cheese
2 Tbsp sour cream
a little lemon zest
the juice of a lemon
tsp vanilla paste (or vanilla extract)
1/4 cup sugar (more or less for taste)
pinch of salt
1 egg

Quickie instructions 

Combine crumbs, butter, salt, sugar in mixer or by hand.
Divide into 4 mini mason jars, tamp lightly.
Mix remaining ingredients until very smooth
Divide between jars, cover each with foil, loosely.
Pressure cook jars on trivet, over 2 cups water for 7 minutes.
Allow to release naturally.
Remove, cool, eat.

Longwinded, rambling, commentary with some pictures instructions:

Ok, so I absolutely cannot believe how well these turned out, crazy!  Who pressure cooks a cheesecake, well I guess *I* do now and so do you.  The taste is delicious, any cheesecake recipe will work I suppose but this is mine.  The texture is light and airy while still being dense and creamy and delicious, I am dying to hear how you like it. 

Throw the crackers and a blob of butter in your fabulous Magic Bullet.  Whirrrrr and press it into 4 waiting mini mason jars.  See how pretty mine are tamped down?  I actually HAVE a wooden tamper, really, we all already knew that I would.  However, when I cannot find it in the very chaotic drawer, I just use the handle end of my biggest wooden spoon to gently press the crumbs into these jars.  Works well when we line with pastry too, just a FYI.  

I get my jars here: 

 I'm classy like that. I cook, steam, bake, freeze and bake from frozen in them.  Take the plunge and load up on them.  

  
Here's the mixture, just beat the heck out of it in a measuring cup, it's about 1 1/2 liquid.  Be sure to TASTE this for the tartness level you like!!!  If you're squeamish then taste before the egg if you're not then after.  TASTE TASTE TASTE.  LOOK how evenly this divided, wow, I'm on a roll this year.  Cover each loosely with a piece of foil, just to keep the water off the top, and put on a trivet in the pressure cooker.
  

LOCK AND LOAD 7 MINUTES!  Leave to release on it's own, I left it 8 minutes and opened, there was a little squirt but that's all.

Here is one of them the next morning, I didn't tighten the foil so it separated a little more from the side of the jar.  Big whoop, I'm going to remove it anyway. Run around the side with a tiny knife, being sure you're all the way at the bottom to release the crust too, loosen the cake from the jar.  *Are there sweeter words to be spoken?*
  
Let's just take a moment...  yeah, it's creamy and thick and ... well, we all know this is going to be good.  When you loosen it, gently turn the knife with the jar on it's side and it will gently slip onto your waiting fingers, look for a moment, avoid the temptation to pop it in your mouth and put it on a plate.
   

*sigh*  I'm so proud.  Admire it for a moment then... with a very hot knife cut it in half and look at it.  Smooth and creamy and thick and delicious...  then...  oh alright, go on, dive in.
  

There you go, mini cheesecake in a jar in the pressure cooker.  You can tart it up any way you can think of, I'm already thinking of ways to chocolate it and will post any creations I devise. 

I'm sure you have 2 graham crackers and a half a pack of cream cheese in your fridge, seriously, go make this. 

/enjoy