Pressure Cooker Crustless Crab Quiche

Directions

1. 1
   In a large bowl, beat together eggs and half-and-half with a whisk. (I dont know if this will work with non-dairy milk since it needs to set).
2. 2
   Add salt, pepper, sweet smoked paprika, Herbes de Provence, and shredded cheese, and stir with a fork to mix.Stir in chopped green onions.
3. 3
   Add in EITHER the imitation crab meat OR the real crab meat OR some combination of crab meat and chopped raw shrimp. You only want 2 cups of seafood however you do this
4. 4
   Lay out a sheet of aluminum foil that is cut bigger than the pan you intend to use.
5. 5
   Place the spring form pan on this sheet and crimp the sheet about the bottom
6. 6
   You are doing this as most spring form pans can leak a little with liquids. The aluminum foil reduces the mess a little.
7. 7
   Pour in the egg mixture into your spring form pan. Cover loosely with foil or a silicone lid.Into the inner pot of your Instant Pot or pressure cooker, place 2 cups of water.
8. 8
   Place a steamer rack in the pot.
9. 9
   Place the covered spring form pan on the trivet.Cook at high pressure for 40 minutes.
10. 10
    Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.Very carefully take out the hot silicone pan. Using a knife, loosen the edges of the quiche from the pan.
11. 11
    Remove the outer ring, and serve your delicious crab quiche either hot or at room temperature.