Set the Instant Pot to the medium saute setting. Chop up the bacon slices and fry until crisp. Set the bacon aside on a paper towel to drain.

In a mixing bowl whisk together the eggs, heavy whipping cream, nutmeg, salt, and the pepper (to taste).

Grease the inside of a 6 inch cake pan. Add the larger amount listed of the shredded Swiss cheese and spread evenly in bottom of pan.

Crumble the cooked bacon, then put it evenly on top of the cheese.

Carefully pour the egg batter into the cake pan.

Place the steam rack inside of the Instant Pot and add 1 cup of water. Carefully lower the cake pan inside of the Instant Pot and place on top of the steam rack. You can cover the cake pan with tented foil if you like, but I typically just wipe any water off the top when it's done cooking.

Lock the Instant Pot lid, then select high pressure and set the timer for 25 minutes. When it's done cooking, let it sit for 10 minutes before performing a quick pressure release (if the lock has not already released on its own at this point).

Carefully remove the cake pan from the pressure cooker. Pat any water off the top with a paper towel.

Top with the remaining shredded Swiss cheese. Place under a broiler for 5-10 minutes or until the cheese has browned a bit. For simplicity, I just use the broiler in my toaster oven.

Run a silicone spatula around the edges of the quiche. Carefully flip out onto a plate, then flip again onto the serving plate.