Four 3-inch (7.5cm) fully cooked pork link sausages, chopped

6 large eggs

¹⁄₂ cup 100% liquid egg whites

4¹⁄₂ tbsp mild salsa (green or red), divided

3 tbsp heavy cream

3 tbsp canned mild green chiles

¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

¹⁄₄ cup full-fat sour cream

¹⁄₂ cup shredded cheddar cheese

1 Spray a 6 x 3-inch (15.25 x 7.5cm) 1-quart (1l) soufflé dish with nonstick coconut oil cooking spray. Arrange the sausage in an even layer in the bottom of the dish. Set aside.

2 In a large bowl, combine the eggs, egg whites, 3 tbsp salsa, heavy cream, green chiles, sea salt, and black pepper. Whisk thoroughly.

3 Pour the egg mixture over the sausage. Set aside.

4 Make the sour cream topping by combining the sour cream and remaining salsa in a small bowl. Stir until blended.

5 Working in small amounts, evenly spoon the sour cream mixture over top of the egg mixture. (The sour cream mixture will sink to the bottom, but will rise back to the top during cooking.) Tightly cover the top of the soufflé dish with a sheet of aluminum foil.

6 Pour 1¹⁄₂ cups water into the bottom of the inner pot. Place the soufflé dish on the steam rack, grasp the steam rack handles, and carefully lower the rack and dish into the pot.

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 32 minutes.

8 When the cook time is complete, allow the pressure to release naturally for 12 minutes and then quick release the remaining pressure.

9 Open the lid and carefully remove the aluminum foil from the dish. Sprinkle the cheddar cheese over top of the quiche, replace the lid, and wait 3 minutes for the residual heat to melt the cheese.

10 Open the lid, grasp the rack handles and carefully lift the rack and dish out of the pot.

11 Allow the quiche to cool for 8–10 minutes before transferring to a serving plate. Slice into 8 equal-sized wedges. Serve warm.

tip 100% liquid egg whites are sold in cartons and can be found in the egg section at the grocery store. If you don’t have liquid egg whites, you can replace them with the whites from 4 large eggs.