Wonton Quiche (liquid eggs)

Wonton Quiche (liquid eggs)

View dried egg formulation

Yield: 12 servings


Part 1 - Chorizo Filling

Ingredients Percent (%) Grams Volume
Vegetable oil 2.07 4.13 1 tsp.
Onion, diced 20.66 41.32 1/4 cup
Red bell pepper, diced 10.33 20.66 2 tbsp.
Green bell pepper, diced 10.33 20.66 2 tbsp.
Garlic, minced 1.65 3.31 1 tsp.
Chorizo, casing removed 41.33 82.64 1/3 cup
Taco seasoning 1.65 3.31 2 tsp.
Salt, fine 1.65 3.31 1/2 tsp.
Crushed tomatoes, canned 10.33 20.66 4 tsp.
Total 100.00 200.00

 Method of Production:

  1. In a medium sauté pan, heat oil.
  2. Sauté onions, peppers and garlic with chorizo until onions become translucent; add seasonings and continue cooking until color begins to form.
  3. Add the tomatoes to pan.
  4. Remove from heat and transfer to sheet pan to cool.

Chef’s Tip: For increased spice add 1 tablespoon per lb. of crushed red pepper flakes when sautéing the onion and peppers. 


Part 2 - Vegetable Filling

Ingredients Percent (%) Grams Volume
Vegetable oil 2.03 4.05 1 tsp.
Onion, diced 20.33 40.65 1/4 cup
Red bell pepper, diced 10.16 20.33 2 tbsp.
Green bell pepper, diced 10.16 20.33 2 tbsp.
Garlic, minced 1.63 3.25 1 tsp.
Mushrooms, diced 9.35 18.70 1/4 cup
Artichoke hearts, diced 9.35 18.70 1 tbsp.
Italian seasoning 1.63 3.25 2 tsp.
Salt, fine 0.81 1.63 1/4 tsp.
Tomato, canned, crushed 9.35 18.70 4 tsp.
Feta cheese, crumbled 25.20 50.41 1/3 cup
Total 100.00 200.00

 Method of Production:

  1. In a medium sauté pan, heat oil.
  2. Sauté onions, peppers and garlic until onions become translucent.
  3. Add the mushrooms, artichoke hearts and seasonings, continue cooking until color beings to form.
  4. Add tomatoes to pan.
  5. Remove from heat and transfer to sheet to cool; add feta cheese once cooled.

Chef’s Tip: Substitute the bell peppers for zucchini and summer squash for a different flavor profile.


Part 3 - Custard

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 19.78 59.33 2 fl. oz.
Egg yolk, liquid 5.29 15.88 0.5 fl. oz.
Cream, heavy 61.56 184.68 6 fl. oz.
Flour, all-purpose 1.67 5.01 2 tsp.
Salt, fine 0.56 1.67 1/2 tsp.
Black pepper 0.28 0.84 1/2 tsp.
Pesto 10.86 32.59 2 tbsp.
Total 100.00 300.00

 Method of Production:

  1. Combine all the ingredients, mix well.
  2. Continue to assembly.


Assembly

Ingredients Percent (%) Grams Volume
Wonton wrappers, 3.5 to 4-inch square 25.53 204.26 7 oz.
Part 1 - Chorizo Filling 21.28 170.21
Part 2 - Vegetable Filling 21.28 170.21
Part 3 - Custard 31.91 255.32
Total 100.00 800.00

 Assembly

  1. Preheat oven to 350° F.
  2. Spray a 12-compartment muffin pan (2-inch diameter) with non-stick spray.
  3. Line with wonton wrappers, allowing wrappers to extend past edges.
  4. Portion 1 tablespoon of filling into each muffin cup.
  5. Portion 4.5 teaspoons of custard mix into each muffin cup.
  6. Bake for 15 minutes or until custard sets.


Locate a U.S. supplier of REAL egg products


Desserts

Main Dishes


Eggcyclopedia

Egg facts