Spray your dish with cooking spray.
Whisk the eggs and almond milk together in a large bowl. Stir in the broccoli and red bell peppers. Pour the mixture into your dish and sprinkle the cheese over the top.
Pour a cup of water into the pot.
Use your sling to lower your quiche into the pot.
Lock the lid and set the vent to seal. Choose the pressure cook (or manual, depening on your pot) setting on high for 25 minutes.
Let the pressure release naturally for ten minutes, and then switch the valve to vent the rest.
Remove the quiche with the sling using heat-safe gloves. Let it sit and absorb any extra liquid for at least five minutes.
Serve directly from the dish you cooked it in. I had my mom over and she had to work some magic to get it out of the dish for the pictures...just trust me when I say it's easier to keep it in the dish, already.