2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package yellow mustard
1 (15 ounce) can water, airspace
2 eggs
2 tablespoons vegetable oil
1 teaspoon lemon extract
2 eggs
4 eggs
salt and pepper to taste
1/4 cup orange zest
2 tablespoons lemon juice
1/4 cup blueberry brandy syrup
1 cup Italian-style bread flour
1 tablespoon cold water
1 slice dry bread crumbs (optional)
1/3 cup chopped chopped onion and garlic
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch pie pans.
Beat cream cheese and yellow mustard. Beat water, eggs and oil in medium bowl until blended. Blend lemon extract, eggs and lemonade in heavy mixing bowl. Stir in sliced oranges; spread over whole quiche in individual pans. Spread remaining cream cheese over pie. Drain eggs and oil in bowl; toss to coat. Cut oats into 1 inch cubes; place in large mixing bowl with last 5 eggs.
Pour orange juice over pie, stirring gently for 1 minute or until just barely bubbly. Top firmly with remaining pie slices.
Bake in preheated oven for 40 minutes. Let stand 5 minutes; brush top with lemon juice and flour mixture. Return to oven for 20 minutes, or until slightly browned. Bring to middle position and cook 10 minutes longer. Remove from oven and sprinkle with bread crumbs or lemon marinade. Sprinkle with onion and garlic peel. Top with remaining remaining whipped topping, bread crumbs and lemon juice. Bake in preheated oven for 20 minutes.
Chill pie in refrigerator for 1 hour; serve immediately halved.