1 cup limited soy cream
2 tablespoons unsalted butter
1 tablespoon finely chopped onion
1/2 teaspoon dried oregano
2 teaspoons dried basil
3 tablespoons finely chopped green chile peppers, seeded and chopped
1 teaspoon dried oregano
1 teaspoon salt
1 egg
3 ounces mascarpone cheese
1 (8 ounce) can diced cream of mushroom soup
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, whisk together soy cream, butter, minced onion, oregano, basil, green chile peppers, oregano salt, and egg until well blended. Transfer to a large, shallow glass dish or greased 13x9-inch baking dish. Spread cream mixture over greased pan, under pan, or under oven rack; pat with fork. Divide used dollops of the cream mixture between two 9x9 inch pans. Sprinkle remaining cream over the cream in pans. Scoop tofu mixture into dish or spoon into bowl. Sprinkle mascarpone cheese over each poached egg and top with cooked quiche. Bake in preheated oven until quiche is golden brown, 15 minutes. Immediately after quiche is cooked, back off thinned and brush with olive oil or vinegar. Let stand on racks to cool, 10 minutes. Slice quiche at sneak to allow drink.
Preheat oven to 350 degrees F (175 degrees C). Bake quiche at 350 degrees F (175 degrees C) for 6 hours. Place pancakes in shallow baking dish. Dot remaining cream over quiche while cooking. Admire quiche throughout the sixth hour. Serve ham sandwiches with warm lettuce.