Hash Brown Quiche

Hash Brown Quiche – Liquid Egg

View dried egg formulation

Makes 1, 10-inch quiche

 

Part 1 – Hash Brown Crust

Ingredients Percent (%) Grams Volume
Whole egg, liquid 12.61 50.41 2 fl. oz.
Salt, fine 0.88 3.53 1/2 tsp.
Black pepper 0.10 0.41 1/4 tsp.
Hash brown potatoes, frozen 86.41 345.65 1 1/2 cups
Total 100.00 400.00

 Method of Production

  1. In a standing mixer fitted with a paddle attachment, mix whole eggs, salt and black pepper at medium speed for 30 seconds.
  2. Add the hash brown potatoes into egg mixture and mix.
  3. Press approximately 13 oz. of the hash brown mixture into the bottom and up the sides of a 10-inch spray-coated pie pan.
  4. Bake at 375° F for 10 minutes.

Part 2 – Assembly

Ingredients Percent (%) Grams Volume
Vegetable blend, cut, frozen 30.03 285.30 1 3/4 cups
Chicken, cooked, diced 18.03 171.26 1 1/4 cups
Whole egg, liquid 27.03 256.75 9 fl. oz.
Milk, whole 21.02 199.67 7 fl. oz.
Marjoram, dried 0.10 0.94 1 1/2 tsp.
Celery seed 0.04 0.40 1/4 tsp.
Salt, fine 0.75 7.14 2 tsp.
Almonds, sliced 3.00 28.54 1/3 cup
Total 100.00 950.00

  Method of Production

  1. Sprinkle the vegetables and chicken over the cooked crust and set aside.
  2. In a standing mixer fitted with a paddle attachment, mix the whole eggs with the milk, marjoram, celery seed and salt at medium speed for 1 minute.
  3. Pour approximately 16 oz. of the egg mixture over the chicken and vegetables; sprinkle the sliced almonds on top.
  4. Bake at 375° F until knife inserted near center comes out clean, about 50-55 minutes.
  5. Let stand at 5 minutes before serving.

 

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