Step 1

Put a metal trivet in the bottom of the pressure cooking pot and add 1 cup water.

Step 2

In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.

Step 3

In a 1-quart soufflé dish, add bacon, sausage, ham, green onions, and cheese and mix well.

Step 4

Pour egg mixture over to top of the meat and stir to combine.

Step 5

Loosely cover the souffle dish with aluminum foil. Center the souffle dish on an foil sling and carefully lower it onto the trivet in the cooking pot. Lock lid in place. Select High Pressure and 30 minutes cook time.

Step 6

When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.

Step 7

When the valve drops, carefully open the lid,. Lift out the souffle dish and remove the foil. If desired, sprinkle the top of the quiche with additional cheese and broil until melted and lightly browned. Serve immediately.