HASH BROWN QUICHE
Yield: 8 (10-inch) pies/48 servings
Ingredients Lb. Oz. Method
Frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg*
-   14   Using a 3-speed mixer at second speed, mix for 30 seconds.
Salt -   1    
Pepper -   .12    
Frozen (thawed) shredded hash brown potatoes 6   -   Blend into eggs.
Frozen cut vegetable blend 5   -   Combine in separate bowl.
Cooked diced chicken 3   -    
Frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg** 4   8   Mix at second speed for 1 minute.
Milk -   56    
Dried marjoram -   .25    
Celery seed -   .12    
Salt -   2    
Sliced almonds -   8    
 
Total approximate weight 23 lb. 9 oz.
*3.5 oz. dried whole egg mixed with 10.5 oz. water
**1 lb. 2 oz. dried whole egg mixed with 54 oz. water
Instructions
Press approximately 13 oz. hash brown mixture into each bottom and up sides of 8 (10-inch) spray-coated pie pans. Bake at 375°F for 10 minutes. Portion 1 lb. chicken-vegetable mixture into each pan. Pour approximately 16 oz. egg mixture over each pan. Sprinkle each pan with 1 oz. almonds. Bake until knife inserted near center comes out clean, about 50-55 minutes. Let stand 5 minutes before serving.
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