Cheese Quiche
Cook Time: 35 Min.
Serving Size: 1 slice Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 375°F
Nutritional Content
Allergens: AllergenMilk; AllergenEggs; AllergenSoy; AllergenWheat
Calories: 400 Kcal
Carbohydrates: 24 g
Protein: 16 g
Total Fat: 27 g
Calcium: 350 mg
Sodium: 470 mg
Ingredients
10 Servings
Pie Shell, 10 in RTB 1.67 each
Egg, Liquid 1.0 Cup
Milk, 2% Bulk 3 1/8 Cup
Margarine, Solids melted 1/3 Cup
Salt, Iodized 1/4 tsp
Pepper Black Ground 1/8 tsp
Cheese, Swiss Sliced Grated 7.5 Oz
Cheese Parmesan Grated 1.5 Oz
25 Servings
Pie Shell, 10 in RTB 4.17 each
Egg, Liquid 2 2/3 Cup
Milk, 2% Bulk 2 Qt
Margarine, Solids melted 3/4 Cup
Salt, Iodized 3/4 tsp
Pepper Black Ground 1/4 tsp
Cheese, Swiss Sliced Grated 1 lb 3 Oz
Cheese Parmesan Grated 4 Oz
50 Servings
Pie Shell, 10 in RTB 8.33 each
Egg, Liquid 1 1/4 Qt
Milk, 2% Bulk 4 Qt
Margarine, Solids melted 1 1/2 Cup
Salt, Iodized 1 1/2 tsp
Pepper Black Ground 1/2 tsp
Cheese, Swiss Sliced Grated 2 lb 5 Oz
Cheese Parmesan Grated 8.5 Oz
100 Servings
Pie Shell, 10 in RTB 16.66 each
Egg, Liquid 2 1/2 Qt
Milk, 2% Bulk 1 Gal 6 Cup
Margarine, Solids melted 3 1/8 Cup
Salt, Iodized 1 Tbsp
Pepper Black Ground 1 1/8 tsp
Cheese, Swiss Sliced Grated 4 lb 11 Oz
Cheese Parmesan Grated 1 lb 1 Oz
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Pre-bake pie shells for 10 min. in preheated 400F/204C oven.
Beat eggs well.
Cool melted margarine.
Add milk, margarine and seasonings to eggs and mix well.
Stir cheeses into egg mixture.
Scale egg mixture approx. 3 cups per pie. Bake quiche mixture to set and lightly browned, approximately 30-35 min.
Cut each quiche into 6 equal pieces and serve.
Casserole & Reheated Leftovers: Cook to internal temp of 165F/74C held for 15 sec.
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 135F/57C 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.