CHEESE AND EGGS No. F 011 01
BROCCOLI QUICHE
| Yield: 100 | Portion: 4-1/2 Ounces |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 201 cal | 16 g | 12 g | 10 g | 114 mg | 194 mg | 242 mg |
| Ingredients | 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
- 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.
- Combine flour, milk, salt, sugar and soda in mixer bowl.
- Cut in shortening or oil until evenly distributed and granular in appearance, about 1 minute.
- Reconstitute milk.
- Add eggs, nutmeg and black pepper to milk; blend in garlic powder.
- Add egg-milk mixture gradually to flour mixture. Scrape down bowl; beat 2 minutes at medium speed.
- Pour about 9-1/2 cups batter over cheese and vegetable mixture in each pan. Stir gently.
- 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.
