1/2 cup milk
1/2 cup heavy cream
1/2 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/4 tsp thyme
1 tsp sweet paprika
1/4 cup grated parmesan
1/2 cup grated Swiss cheese
2 green onions, sliced
*2 cups (8 oz) cooked crab meat (real or imitation)
*NOTE: You can use any shellfish for this. Just make sure it's cooked. Raw shellfish gives off too much moisture. Shrimp, scallops, lobster - whatever you like.
Cover the bottom of a 7-inch pan (a regular pan, not a loose-bottom cheesecake pan) with parchment paper and spray with baking spray. Or use a 6-cup bundt pan and spray that.
Whisk the eggs, milk, cream, herbs and seasonings until smooth. Stir in the cheeses (any combination of cheeses), green onions and crab meat.
Pour the crab mixture into the pan and cover loosely with tin foil.
Put 1 1/2 cups of water and the trivet in the Instant Pot. Put the pan in and close the lid. Make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 38 minutes. When it beeps that it's done, leave it for 15 minutes natural release.
Flip the valve from Sealing to Venting for a quick release and when the pin drops, open the pot and remove the quiche. Let it cool for 10 minutes on the counter and then invert it onto a plate. Serve with lemon wedges.