Line a springform pan with parchment paper. (If you're using an Instant Pot, a 7" pan is probably ideal, though I fit an 8" in my Lux60 model.) Once your springform pan is lined, wrap the bottom in aluminum foil. Spray the edges with nonstick cooking spray. Set aside.

Drain and rinse the black beans and Rotel. 

Mix all ingredients in a large bowl, adding shredded cheese last. 

You can adjust seasoning to your desired level of spice. In the recipe video, I added a bit of cayenne and black pepper. 

Add the mixture to your pan and tightly cover with aluminum foil.

Fold an additional piece of aluminum foil into a long, thin strip that can go under the pan for easier removal after cooking. If you're using an oven, this step isn't needed.

In the Instant Pot, cook on manual for 45 minutes with 10 minutes NRP (natural release pressure). In the oven, cook covered for 45 minutes at 350 degrees F. (Check to ensure the quiche is solid when it comes out of the oven. If it's not, extend the bake time by 5-10 minutes.)

Once your quiche has cooked, place on a cooling rack or elevated surface to cool to room temperature. Leave covered. 

Ideally, you can cool and store in the refrigerator for at least an hour before serving. If you're going to refrigerate, run a knife around the edges between cooling and refrigeration. Since the quiche will shrink, if it's stuck to the edges of the pan, it might rip as it cools.

Slice into 8 slices and serve warm. Top with fresh pico, guacamole, hot sauce, or any toppings you'd like.