To begin, heat your ghee or preferred cooking fat by pressing the Sauté button. Toss in your onion and mushrooms and cook them for 5–8 minutes, shifting them regularly, until they are soft and beginning to brown. Remove them from the stainless steel bowl and set them aside. Now in a mixing bowl, whisk together your eggs, dairy-free milk and all of the remaining ingredients, including the sautéed onions and mushrooms.
Divide the quiche mixture into 3 or 4 individual-sized greased casserole dishes. This can be anything from a stainless steel tart pan, soufflé dish, a ceramic ramekin or a glass pan. Make sure the dishes are heat tolerant. Pour 1 cup (240 ml) of water into the IP stainless steel bowl and place the steaming rack into the bowl. Now lower your uncooked quiche pans onto the steaming rack. If you do not have room for all of them, you can actually stack them on top of each other and they will still cook through.
Secure the lid and close off the pressure valve. Press the Manual button and press the "-" button until the time reflects 10 minutes. Allow the cooking cycle to complete, and then quick-release the pressure valve and remove the lid when safe to do so. Carefully remove the mini quiches and serve warm. You can also make them ahead and refrigerate them covered. Then you can just reheat through the week and breakfast is served!
Alternative: Follow preparation steps above, and then lower the quiche pans into you