1 cup Dietz & Watson Originals Colby Jack Cheese, grated
Butter a 1½-quart soufflé dish or a 7-cup round heatproof glass container.
Fold a 20-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the soufflé dish to act as a sling for lifting the dish into and out of the Instant Pot. Pour 1 1/2cups water into the pot and add the trivet.
In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the broccoli, green onions, and cheese.
Pour the egg mixture into the prepared dish. Then, holding the ends of the foil sling, lift the dish and lower it into the Instant Pot. Fold over the ends of the sling so they fit inside the pot.
Secure the lid and set the Pressure Release to Sealing. Select Manual setting and set the cooking time for 25 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam.
Open the pot and, wearing heat-resistant mitts, grasp the ends of the foil sling and lift the quiche out of the Instant Pot. Let the quiche cool for at least 5 minutes, giving it time to reabsorb any liquid and set up.