Vegetable Quiche

Cook Time: Per recipe

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

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Nutritional Content

Allergens: Eggs, milk, wheat, soy

Calories: 350 Kcal

Carbohydrates: 25 g

Protein: 14 g

Total Fat: 22 g

Calcium: 300 mg

Sodium: 380 mg

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Ingredients

10 Servings

• 6.5 Oz Vegetable Mix, Garden

• 1.67 each Pie Shell, 10 in

• 1 1/8 Cup Egg, Liquid

• 1 1/8 Cup Cream, Half & Half

• 1 1/8 Cup Milk, 2% Bulk

• 1/4 Cup tsp Salt, Iodized

• 1/8 tsp Pepper, White

• 6.5 Oz Tbsp Cheese, Swiss, Shredded

• 5 Oz Mushrooms, Pieces Cnd

• 3 Tbsp 1 Tsp Peppers, Red Diced Cnd

25 Servings

• 1 lb 1 Oz Vegetable Mix, Garden

• 4.17 each Pie Shell, 10 in

• 2 3/4 Cup Egg, Liquid

• 2 3/4 Cup Cream, Half & Half

• 2 3/4 Cup Milk, 2% Bulk

• 1/2 tsp Salt, Iodized

• 1/8 tsp Pepper, White

• 1 lb 1 Oz Tbsp Cheese, Swiss, Shredded

• 12.5 Oz Mushrooms, Pieces Cnd

• 1/2 Cup Peppers, Red Diced Cnd

50 Servings

• 2 lb 1 Oz Vegetable Mix, Garden

• 8.33 each Pie Shell, 10 in

• 1 1/2 Qt Egg, Liquid

• 1 1/2 Qt Cream, Half & Half

• 1 1/2 Qt Milk, 2% Bulk

• 1 1/8 tsp Salt, Iodized

• 1/4 tsp Pepper, White

• 2 lb 1 Oz Tbsp Cheese, Swiss, Shredded

• 1 lb 9 Oz Mushrooms, Pieces Cnd

• 1 Cup Peppers, Red Diced Cnd

100 Servings

• 4 lb 3 Oz Vegetable Mix, Garden

• 16.67 each Pie Shell, 10 in

• 2 3/4 Qt Egg, Liquid

• 2 3/4 Qt Cream, Half & Half

• 2 3/4 Qt Milk, 2% Bulk

• 2 1/8 tsp Salt, Iodized

• 3/4 tsp Pepper, White

• 4 lb 3 Oz Tbsp Cheese, Swiss, Shredded

• 3 lb 2 Oz Mushrooms, Pieces Cnd

• 2 1/8 Cup Peppers, Red Diced Cnd

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Instructions

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

2. Partially cook mixed vegetables. Bake pie shells in 375F/190C oven for 10 min.

3. Beat eggs, then add cream, milk and seasonings.

4. Add shredded cheese & vegetables, mushrooms, and peppers to egg mixture.

5. Pour egg mixture into shells, 3 cups per pie. Bake until set, lightly browned. Cut each quiche in to 6 equal slices.

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

7. 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.

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

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

10. Discard unused product.
    
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