Vegetable Quiche
Cook Time: Per recipe
Serving Size: 1 slice Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 375°F
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
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
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Partially cook mixed vegetables. Bake pie shells in 375F/190C oven for 10 min.
Beat eggs, then add cream, milk and seasonings.
Add shredded cheese & vegetables, mushrooms, and peppers to egg mixture.
Pour egg mixture into shells, 3 cups per pie. Bake until set, lightly browned. Cut each quiche in to 6 equal slices.
For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Eggs: Cook to internal temp of 155F/68C held for 17 seconds.
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.
CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
Discard unused product.
Print Recipe Here