Magic Pancake Mix Quiche Food

PANCAKE QUICHE (FOR ONE)

Steps:

• Spray or butter Pan. Mix pancake mix, 2 TBS. of egg mixture, 2 Tbs. Coffee Creamer, Pour in pan. Cook in toaster oven on 350 for 5-7 minutes. Take out and let cool (the top should not be liquid).
• Mix 1 egg, 2 TBS. of Coffee Creamer, onion in a cup.
• Place 1 slice of cheese on top of pancake, and pour over quiche mixture.
• Place 1 piece of cheese on top of 1 slice of honey ham and roll tightly. Cut off the ends. Then cut in small pieces to make small pinwheels. Place them into the egg mixture.
• Bake 350 for 15 minutes or until quiche is just about done. Place 2 thin slices of tomato on top, sprinkle shreaded cheese and broil until top is crunchy.
• It's really easier than it sounds. Great for taking it with you. Good hot or cold.

MAGIC CRUST BLENDER QUICHE

Steps:

• Preheat oven to 350 degrees F. Grease a 9-inch deep glass dish pie plate with 1 tablespoon olive oil.
• In a blender, combine milk, eggs, baking mix, 1 teaspoon salt, and 3/4 teaspoon pepper. Blend until smooth. Add parsley and blend just to combine.
• Sprinkle cheddar in an even layer on bottom of pie plate. Top with zucchini, broccoli, and scallions. Pour egg mixture over vegetables. Top with tomatoes and drizzle with remaining 2 tablespoons olive oil. Transfer to oven.
• Bake until quiche is puffed and golden brown and bottom of quiche look baked about 1 hour. Remove and let cool, 15 minutes, before slicing into wedges.

CLASSIC QUICHE LORRAINE

Steps:

• Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 400°F.
• Line a 9-inch pie or tart pan with the pastry, pinch the edges of the pastry to flute, line the bottom with foil, and weight down with pie weights (uncooked dried beans work well). Bake on the center rack for 15 minutes or until the edges are lightly browned. Remove from the oven; remove the pie weights (you can do this by simply lifting them in the foil out of the pan). Cool on a wire rack.
• Reduce the oven temperature to 325°F. Evenly distribute the bacon and Gruyère on the bottom of the pastry shell. Beat the eggs and cream together until blended and pour over the Gruyère. Grate the nutmeg over the filling.
• Bake the quiche on the center rack for 30 to 35 minutes, until the custard is set (a knife inserted just off center will come out clean). Cool on a wire rack. Cut into wedges to serve.