Mix together the eggs, milk, oregano, paprika and salt in a bowl.
Lightly oil the cake pan and then layer the ingredients starting with the cauliflowers, red pepper, spring onions, bacon and cheddar cheese.
Pour on the egg mixture, wrap the cake pan in aluminium foil and place cake pan on the trivet.
Add the water into the Instant Pot insert and add in the trivet.
Lock the lid, set to sealing, select pressure cook (or manual) on high pressure and set time for 20 mins.
Let cook until done, natural pressure release for 10 mins, then do a quick pressure release.
Remove pan from Instant Pot, remove the foil and let cool in the pan for 10 mins. Then carefully invert, transfer to a wire cooling rack and let cool.