North Dakota Adult Nutrition

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Cheese Quiche

Brooke Wojdynski

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

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

  2. Pre-bake pie shells for 10 min. in preheated 400F/204C oven.

  3. Beat eggs well.

  4. Cool melted margarine.

  5. Add milk, margarine and seasonings to eggs and mix well.

  6. Stir cheeses into egg mixture.

  7. Scale egg mixture approx. 3 cups per pie. Bake quiche mixture to set and lightly browned, approximately 30-35 min.

  8. Cut each quiche into 6 equal pieces and serve.

  9. Casserole & Reheated Leftovers: Cook to internal temp of 165F/74C held for 15 sec.

  10. 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.

  11. CCP — Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

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



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