These creamy, savory quiche-style custards are made directly in 8oz Mason jars using your Instant Pot. Evaporated milk creates a smooth, rich texture without feeling heavy, while the individual jars make them perfect for make-ahead breakfasts, brunch spreads, or grab-and-go mornings.

Ingredients (for 6 jars)

• 3/4 cup evaporated milk
• 3/4 cup milk (whole or 2%)
• 6 large eggs
• 3/4 teaspoon salt
• 3/8 teaspoon black pepper
• 3/8 teaspoon garlic powder (optional)
• 3/4 cup cooked vegetables and/or meats (see filling options below)
• 3/4 cup shredded cheese (cheddar, Swiss, Gruyère, Monterey Jack, or similar)

Suggested Filling Options (mix and match)

• Spinach & Swiss – sautéed spinach, Swiss cheese
• Bacon & Cheddar – cooked crumbled bacon, sharp cheddar
• Mushroom & Gruyère – sautéed mushrooms, Gruyère
• Ham & Swiss – diced ham, Swiss cheese
• Bell Pepper & Onion – sautéed peppers and onions, Monterey Jack
• Sausage & Pepper Jack – cooked breakfast sausage, Pepper Jack

Keep total fillings to about 2 Tablespoons per jar for best texture.

Preparation

1. Prep the Jars: Lightly grease six 8oz Mason jars with butter or nonstick spray.
2. Mix the Custard: In a bowl, whisk together evaporated milk, milk, eggs, salt, black pepper, and garlic powder until completely smooth.
3. Add Fillings: Evenly divide the cooked vegetables, meats, and cheese among the jars. Pour the custard mixture over the fillings, leaving about 1/2 inch of space at the top.
4. Seal the Jars: Screw the lids on loosely—finger-tight only—to allow steam to escape during cooking.
5. Prepare the Instant Pot:mAdd 1 cup water to the Instant Pot and insert the trivet. Arrange the jars on the trivet.
6. Cook: Close the lid, set the valve to sealing, and pressure cook on Low Pressure for:
   
   • 8 minutes for a softer, creamier custard
   • 10 minutes for a firmer, sliceable texture
7. Release Pressure: Carefully perform a quick release, then allow jars to cool slightly before handling.
8. Serve or Store: Enjoy warm directly from the jar or let cool, seal tightly, and refrigerate for up to 3 days. Reheat gently in the microwave or enjoy at room temperature.

Using a Vitamix (Ultra-Smooth, Bistro-Level Custard)

Blending the custard base in a Vitamix takes this recipe from rustic quiche to silky French custard. The result is lighter, more uniform, and impossibly smooth.

Updated Preparation – Vitamix Method

1. Prep the Jars: Generously butter six 8oz Mason jars and set aside.
2. Warm the Dairy: Gently heat the evaporated milk and whole milk until just steaming (do not boil). This improves emulsification and texture.
3. Blend the Custard: Add the following directly to the Vitamix:
   
   • Warm milk mixture
   • 6 large eggs
   • 1 additional egg yolk
   • 3/4 teaspoon kosher salt
   • 1/2 teaspoon black pepper
   • 1/4 teaspoon garlic powder
   • 1/8 teaspoon ground nutmeg
4. Blend on low, then increase to medium for 10–15 seconds—just until fully smooth and lightly aerated.
   Do not overblend or you’ll incorporate too much air.
5. Layer Fillings: Divide cooked fillings evenly among the jars, finishing with cheese on top.
6. Fill the Jars: Pour the blended custard into the jars, leaving about 1/2 inch of headspace. Lightly tap jars to release any trapped air.
7. Seal & Cook: Screw lids on finger-tight. Place jars on the trivet with 1 cup water in the Instant Pot.
   Cook on Low Pressure:
   
   • 9 minutes for custard-soft
   • 11 minutes for quiche-firm
8. Release & Rest: Quick release carefully, then let jars rest uncovered for 5 minutes before serving or chilling.

Why Vitamix Works

• Fully emulsifies eggs and dairy for a silkier set
• Eliminates streaking or uneven egg texture
• Produces a consistent result across all jars

Optional Chef Upgrade

Blend 1 Tablespoon melted butter or 1 Tablespoon crème fraîche into the custard for added richness without heaviness.

This method gives you a refined, café-quality breakfast custard—still in a humble Mason jar, but with serious polish.