Mini Quiches

Mini Quiches (dried eggs)

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Yield: 24 servings



Part 1 - Pastry Crust

Ingredients Percent (%) Grams Volume
Flour, all-purpose 43.56 326.73 2 1/2 cups
Shortening 35.64 267.33 1 1/3 cups
Water, cold 19.80 148.51 5 fl. oz.
Salt, fine 1.00 7.43 1 tsp.
Total 100.00 750.00

 Method of Production:

  1. In standing mixer fitted with a paddle attachment, mix the flour and shortening on low speed approximately for 1 minute.
  2. Add the cold water and salt and mix on low speed until dough is formed; do not overmix.
  3. Cover and refrigerate for at least 30-45 minutes.

 

Part 2 – Meat Filling

Ingredients Percent (%) Grams Volume
Cheese, finely shredded (Swiss, Mozzarella, Cheddar or Provolone) 50.00 180.00 1 1/2 cups
Bacon or ham, cooked, minced 50.00 180.00 2 cups
Total 100.00 360.00

  Method of Production:

  1. In a medium bowl, combine the cheese and meat.


Part 3 – Custard

Ingredients Percent (%) Grams Volume
Egg, whole, dried 8.30 74.65 3/4 cup
Water 24.88 223.96 7.5 fl. oz.
Milk, whole 66.36 597.24 19.5 fl. oz.
Onion salt 0.46 4.15 1/2 tsp.
Total 100.00 900.00

  Method of Production:

  1. In a standing mixer fitted with a whisk attachment, mix the whole eggs, water, milk and onion salt on low speed for 30 seconds, or until thoroughly combined.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Crust 37.50 720.00
Part 2 - Meat Filling 18.75 360.00
Part 3 - Custard 43.75 840.00
Total 100.00 1920.00

  Method of Production:

  1. Portion the crust into 0.5 oz balls.
  2. Roll the pastry dough into 3-inch circles.
  3. Press each crust into ¼ cup sized muffin tins.
  4. Portion 1 tablespoon (15g) of the bacon-cheese mixture and 2 ½ tablespoons (35g) custard into each of pastry-lined muffin cups.
  5. Bake at 350° F for 18-22 minutes, until puffed and firm to touch.

Vegetable Quiche: Substitute chopped steamed broccoli or cooked, chopped spinach for the meat.


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