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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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