Broccoli Cheese Quiche

Cook Time: 35 Min.

Serving Size: 1 slice Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 375°F

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Nutritional Content

Allergens: Broccoli, AllergenMilk, AllergenWheat, AllergenSoy, AllergenEggs

Calories: 390 Kcal

Carbohydrates: 24 g

Protein: 14 g

Total Fat: 27 g

Calcium: 300 mg

Sodium: 460 mg

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Ingredients

10 Servings

• 1.67 each Pie Shell, 10 in

• 2 1/2 Cup Broccoli, Florets Fresh

• 1 2/3 Cup Milk, 2% Bulk

• 2/3 Cup Cream, Whipping Heavy

• 3.75 each Egg, Shell Large

• 1/4 tsp Salt, Iodized

• 1/8 tsp Pepper, Black Ground

• 10 Oz Cheese, Cheddar Shredded

25 Servings

• 4.17 each Pie Shell, 10 in

• 1 1/2 Qt Broccoli, Florets Fresh

• 1 Qt Milk, 2% Bulk

• 1 1/2 Cup Cream, Whipping Heavy

• 9.38 each Egg, Shell Large

• 3/4 tsp Salt, Iodized

• 1/4 tsp Pepper, Black Ground

• 1 lb 9 Oz Cheese, Cheddar Shredded

50 Servings

• 8.33 each Pie Shell, 10 in

• 3 1/8 Qt Broccoli, Florets Fresh

• 2 1/8 Qt Milk, 2% Bulk

• 3 1/8 Cup Cream, Whipping Heavy

• 18.75 each Egg, Shell Large

• 1 1/4 tsp Salt, Iodized

• 3/4 tsp Pepper, Black Ground

• 3 lb 2 Oz Cheese, Cheddar Shredded

100 Servings

• 16.67 each Pie Shell, 10 in

• 1 Gal 4 Cup Broccoli, Florets Fresh

• 1 Gal Milk, 2% Bulk

• 1 1/2 Qt Cream, Whipping Heavy

• 37.5 each Egg, Shell Large

• 2 1/2 tsp Salt, Iodized

• 1 1/4 tsp Pepper, Black Ground

• 6 lb 4 Oz Cheese, Cheddar Shredded

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Prick bottom and sides of each pie shell with a fork.

3. If steaming broccoli, place in steamtable pan in compartment steamer about 6 minutes or until tender crisp. If boiling, place broccoli in pot of boiling water to cover, reduce heat to a simmer, cook 8-10 minutes, and set aside to cool.

4. In a bowl, combine milk, cream, egg, salt, and pepper.

5. Divide cheese and cooked broccoli evenly into each crust, reserving some cheese to sprinkle on top later. Pour egg mixture over broccoli in each crust.

6. Bake quiche at 375F/190C 30-35 minutes, then remove, top each with about 1/4 cup shredded cheese, cover with foil, and bake again at 375F/190C for 15 minutes.

7. Cut each quiche in to 6 equal pieces, and serve.

8. For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Eggs: Cook to internal temp of 155F/68C held for 17 seconds.

9. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

10. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

11. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

12. Discard unused product.

    
    
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