3 spring onions (thinly sliced, reserving tops for garnish)
¾ cup cheddar cheese (shredded)
¼ cup cheddar cheese (shredded , for garnish, optional)
Instructions
Place the metal trivet or the new Instant Pot long handled trivet in the bottom of your Instant Pot and add 1½ cups of water.
Butter or spray your souffle dish, set aside.
In a large mixing bowl whisk together the eggs, milk, salt and pepper. (Or blend the eggs with the half and half and while the blender is running at a low speed drop in chunks of veggies and watch for the right sized dice.)
Add diced Canadian bacon, diced colored peppers, spring onion slices, and cheese to your prepared 1 quart soufflé dish and mix well. Pour egg mixture over to top of the meat and stir to combine.
Loosely cover the souffle dish with aluminum foil or silicone lid cover. Use either an aluminum foil sling or the long handled trivet to place the dish in the Instant Pot liner.
Place the lid on your Instant Pot, lock the lid in place. Select [Manual], High Pressure with a 30 minutes cook time. When the pot timer beeps, allow it to count up to 10 minutes, hit [Cancel] to turn off, then use QPR (a quick pressure release).
Carefully open the lid, lift out the souffle dish and remove the foil. If desired, sprinkle the top of the western quiche with additional cheese. IT will melt nicely or you can broil until lightly browned. Garnish with chopped spring onion tops and serve immediately.