Impossible Quiche

This is a recipe I got with a wedding present from a lovely lady named DeAnn Anderson. Don't let the name fool you. "Impossible" refers to the amazing way the quiche makes its own crust, not to the difficulty of the recipe. Ours had cheddar cheese, tomatoes, onions, and the leftover ground turkey from our asian lettuce wraps the night before. The ginger and cilantro in the meat added an interesting flavor - pretty darn good.

Difficulty: easy
Prep time: 10 minutes
Cook time: 45 minutes
Tools required: blender, quiche dish (a biggish pie pan would probably be fine)

Ingredients

• 3 eggs
• 1/2 cup pancake mix
• 1/4 cup melted butter
• 1 1/2 cups milk
• 1 cup cheese (we used cheddar, but swiss or anything else you want is great) 
• Whatever else you like in your quiche - meat (ham, bacon, crab, shrimp, sausage - whatever), mushrooms, tomatoes, green peppers, onions, olives, zucchini

Please ignore my bathrobe. 

Preheat the oven to 350 degrees. 

In a blender, combine eggs, pancake mix, butter, and milk. Pour the mixture into the quiche pan.

 

Add cheese, meat, other toppings. We just sprinkled them over the top and it was great. 

Bake at 350 for 45 minutes, then let it set for about 10 minutes. Don't just muscle through and eat it hot - we found that letting it sit longer made the crustiness form better, and that made it 10 times more delicious. It should form a thin crust on the bottom and sides, and it should be just a little crunchy on top too. Easy, delicious, no need to make pie crust.