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Mini Quiches
Yield: 48 (2-quiche) servings
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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.
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2.5 oz.
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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. |
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*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.
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