MINI QUICHES
Yield: 48 (2-quiche) servings

CRUST

          
Ingredients Lb. Oz. Method
All-purpose flour
 1   6   Using 3-speed mixer at first speed, mix for 1 minute.
Shortening 1   2  
Cold water -   10   Add.
Salt -   .5    
Total approximate weight 3 lb. 2.5 oz.
Instructions
Mix on first speed until dough is formed. Cover and refrigerate 30-45 minutes. Portion into
.5-oz. balls. Roll into 3-inch circles. Press each into quarter-cup size mini-muffin tins.
 

FILLING

          
Ingredients Lb. Oz. Method
Finely shredded cheese
(Swiss, Mozzarella, Cheddar, Provolone)
 -   12   Blend.
Fully-cooked minced bacon or ham -   12  
Frozen (thawed) or refrigerated liquid whole egg or reconsititued dried whole egg* 1   2   Using 3-speed mixer at first speed, mix for 30 seconds.
Milk -   36    
Onion salt -   .25    
Total approximate weight 4 lb. 14.25 oz.
 
*4.5 oz. dried whole egg mixed with 13.5 oz. water
Instructions

Portion 1 tablespoon bacon-cheese mixture topped with 1 tablespoon (.5 oz.) custard into
each of 96 pastry-lined muffin cups. Bake at 350°F for 18-22 minutes, until puffed and firm to touch.

Vegetable Quiche: Substitute 12 oz. finely chopped steamed broccoli or pressed spinach for bacon.
Return to Product Formulations Main Page for more Recipes