3/4 cup milk
1 1/2 cups thin sliced ham, diced
1 1/2 cups cobly jack grated
1/2 large red bell pepper finely diced
2 large handfuls s;pinach
1/2 cup green onion tops sliced thin
Lightly oil an 8 inch round pan ( my pan was 8 inch with a 2 inch depth)
In a medium bowl whisk your eggs and milk. Add the rest of your ingredients and stir just to get them all mixed up. Pour into your prepared pan. Pour 1 1/4 cups of water into your instant pot. Place the pan on your trivet with handles, place a piece of foil loosely on top of your pan. Lower the trivet into your instant pot.
Place the lid on the instant pot. Make sure the pressure valve is set to sealing. Manually set IP to high pressure for 17 minutes. When time is up, immediately and carefully release the pressure. After the pressure is released, take the lid off and carefully remove your pan. Let the quiche rest 5 minutes before serving.
I serve a wedge sprinkled with a little arugula, some cherub tomatoes and an avocado wedge. Of course you can get creative with what you have on hand.
This recipe will serve 6 large portions.