Servings: 8 servings servings Prep: 10 min Cook: 30 min

Meet the easiest egg dish: the impossible quiche. Using eggs, milk and our Gluten Free Pancake Mix, you can transform your favorite leftovers (cooked sausage, roasted potatoes, sautéed veggies, etc.) into a fluffy and tender quiche. While there’s no crust like a traditional quiche, the pancake mix in the egg batter gives this dish enough structure to be sliceable with a golden, slightly crisp, crust. When choosing mix-ins, select ingredients that are already thoroughly cooked. Raw vegetables will release too much liquid; instead opt for sautéed or roasted vegetables. Shredded or crumbled cheese, fresh herbs and spices can all be customized to your liking!

Servings

8 servings

Prep time

10 minutes

Cook time

30 minutes

Passive time

n/a

Ingredients

4 Eggs (200 g)
1 ½ cups Milk (365 mL)
1 cup Gluten Free Pancake Mix (160 g)
½ tsp Kosher Salt
½ tsp freshly cracked Pepper
1 ½ cups Mix-ins

Mix-in Ideas

½ cup cooked, crumbled Italian Sausage, ½ cup Feta Cheese, ¼ cup Sundried Tomatoes, ¼ cup fresh Basil
¾ cup cubed Ham, ½ cup shredded Sharp Cheddar Cheese, ¼ cup sliced Green Onion
½ cup roasted Potatoes, ½ cup caramelized Onions, ½ cup shredded Gruyere Cheese

Instructions

Preheat the oven to 425°F. Spray or butter a 10-inch pie plate.
Prepare your add-ins, chopping any large ingredients into small ½-inch cubes. Add ingredients to the prepared pie plate in an even layer.
In a large bowl, vigorously whisk together eggs, milk, pancake mix, salt and pepper for 45 seconds until frothy and free of lumps. Pour batter over the ingredients in the pie plate.
Bake for 30-35 minutes, or until puffed and deeply golden. Let cool for 10 minutes before slicing and serving. The quiche will deflate slightly as it cools. Store leftovers covered in the refrigerator.