Broccoli Quiche

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 1-1/8 lbs 3-3/8 cup 1-1/3 lbs
BROCCOLI,FROZEN,CHOPPED 6 lbs 1 gal
CHEESE,SWISS,SHREDDED 3-3/4 lbs 1 gal
FLOUR,WHEAT,BREAD 3-1/3 lbs 2 qts 3 cup
MILK,NONFAT,DRY 1-1/4 oz 1/2 cup
SALT 3/8 oz 1/3 tsp
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
BAKING SODA 5/8 oz 1 tbsp
SHORTENING 7-1/4 oz 1 cup
MILK,NONFAT,DRY 11-3/8 oz 1 qts 3/4 cup
WATER,WARM 11-1/2 lbs 1 gal 1-1/2 qts
EGGS,WHOLE,FROZEN 5 lbs 2 qts 1-3/8 cup
GARLIC POWDER 3/4 oz 2-2/3 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp

Method

1 Lightly spray each steam table pan with non-stick cooking spray. Thaw broccoli. Combine broccoli, onions and cheese. Spread
about 2 quarts mixture in each sprayed and floured pan.
2 Combine flour, milk, salt, sugar and soda in mixer bowl.
3 Cut in shortening or oil until evenly distributed and granular in appearance, about 1 minute.
4 Reconstitute milk.
5 Add eggs, nutmeg and black pepper to milk; blend in garlic powder.
6 Add egg-milk mixture gradually to flour mixture. Scrape down bowl; beat 2 minutes at medium speed.
7 Pour about 9-1/2 cups batter over cheese and vegetable mixture in each pan. Stir gently.
8 Using a convection oven, bake at 350 F. 15 minutes on low fan, closed vent; reduce temperature to 325 F.; bake an additional 30
minutes or until set and lightly browned. Let stand 10 minutes. Cut 5 by 5. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
201 cal 16 g 12 g 10 g 114 mg 194 mg 242 mg

Portion

4-1/2 Ounces

Yield

100