Like others said, this is not a traditional quiche, but regardless it is still a great fast recipe for breakfast/brunch that you can modify to suit what is in your kitchen and to your family's tastes. It is easy to make it more "eggy" for more of a quiche-like consistency by increasing eggs or decreasing the baking mix. I used 4 full eggs and 2 egg whites. I also used a whole grain baking mix and cut the amount to 2/3 Cup. I made a variation with left overs in the fridge and included flaked salmon, 1/4 C frozen spinach drained and thawed, a small zucchini shredded, some provencal herb seasoning, garlic powder, and did 3/4 C of Swiss/Emmenthal Cheese. Once I mixed it all together, I threw in a splash of milk to moisten it a bit more, and baked in full sized muffin tins. Everyone loved them, and even my very picky 16mo toddler gobbled it up.
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Like others said, this is not a traditional quiche, but regardless it is still a great fast...