Impossible Quiche

I m p o s s i b l e Q u i c h e

Ingredients 4 eggs 1½ cups milk salt & pepper, to taste 1 tsp. mustard Tarragon, to taste 1 cup grated cheese 1 onion, finely chopped 3 bacon slices cooked, crumbled ½ cup self-rising Flour

Directions 1. Preheat oven to 400°F. 2. Combine eggs, milk, salt, pepper, mustard and tarragon in a Quick

Shake Container, insert the blender wheel, cover and shake well to blend. 2. In a medium Thatsa Bowl add cheese, onion, bacon and flour, pour contents from the Quick shake, stir to combine. 3. Pour in to UltraPro Quiche Pan and bake for 30-35 minutes. Check for doneness by poking the center with a toothpick. It if comes out clean. 4. Let the quiche cool for 15 minutes before serving.

J e r k C h i c ke n M a r i n a de

Ingredients 6 Tbsp. vegetable oil, divided ¼ cup fresh lime juice 4 scallions, chopped 2-4 Scotch bonnet or habanero chiles, stemmed, seeded, finely chopped 3 garlic cloves, minced 2 Tbsp. fresh thyme, chopped 1 Tbsp. Fresh ginger, minced 1 Tbsp. (packed) dark brown sugar 1 tsp. allspice 1 tsp. kosher salt plus more ¼ tsp. ground black pepper 2 Tbsp. distilled white vinegar

Directions 1. In the Quick Shake Container, add all marinade ingredients, cover and shake until well combined. Reserve ¼ cup for sauce. 2. Place chicken in the Season Serve Container, pour marinade over 2chicken, seal and shake container to coat all chicken pieces; chill for 3-8 hours. 3. Remove meat from marinade, pat dry, and grill.