Quiche with Self-Forming Crust USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Start the morning with Quiche! It packs a punch with the fresh, healthy flavors of red bell peppers, eggs, spinach, and cheese.
CACFP Adult Portion Crediting Information
One piece (2” x 3¾”) provides ½ cup vegetable (⅛ cup dark green vegetable, ⅜ cup other vegetable) and 2 oz equivalent meat alternate.
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Ingredients
 

25 Servings

    Weight

    • 2 lb 4 oz Frozen whole eggs, thawed
    • - - Nonfat milk
    • 10 oz Whole-wheat flour
    • - - Baking powder
    • - - Salt
    • - - Ground black or white pepper
    • - - Ground nutmeg
    • 1 lb 12 oz *Fresh red bell peppers, diced
    • 1 lb 12 oz *Fresh onions, chopped
    • 1 lb 4 oz *Fresh spinach, chopped
    • 13 oz Low-fat cheddar cheese, shredded

    Measure

    • 1 qt ½ cup Frozen whole eggs, thawed
    • 1 qt 2 cups Nonfat milk
    • 2 cups Whole-wheat flour
    • ¼ tsp Baking powder
    • 1½ tsp Salt
    • ½ tsp Ground black or white pepper
    • ¼ tsp Ground nutmeg
    • 1 qt 3 cups *Fresh red bell peppers, diced
    • 1 qt 2½ cups *Fresh onions, chopped
    • 1 gal 1 qt *Fresh spinach, chopped
    • 1 qt Low-fat cheddar cheese, shredded

    50 Servings

      Weight

      • 4 lb 8 oz Frozen whole eggs, thawed
      • - - Nonfat milk
      • 1 lb 4 oz Whole-wheat flour
      • - - Baking powder
      • - - Salt
      • - - Ground black or white pepper
      • - - Ground nutmeg
      • 3 lb 8 oz *Fresh red bell peppers, diced
      • 2 lb 8 oz *Fresh onions, chopped
      • 2 lb 8 oz *Fresh spinach, chopped
      • 1 lb 10 oz Low-fat cheddar cheese, shredded

      Measure

      • 2 qt 1 cup Frozen whole eggs, thawed
      • 3 qt Nonfat milk
      • 1 qt Whole-wheat flour
      • ½ tsp Baking powder
      • 1 Tbsp Salt
      • 1 tsp Ground black or white pepper
      • ½ tsp Ground nutmeg
      • 3 qt 2 cups *Fresh red bell peppers, diced
      • 3 qt 1 cup *Fresh onions, chopped
      • 2 gal 2 qt *Fresh spinach, chopped
      • 2 qt Low-fat cheddar cheese, shredded

      Quantity
       

      25 Servings

        Weight

        • 2 lb 4 oz Frozen whole eggs, thawed
        • - - Nonfat milk
        • 10 oz Whole-wheat flour
        • - - Baking powder
        • - - Salt
        • - - Ground black or white pepper
        • - - Ground nutmeg
        • 1 lb 12 oz *Fresh red bell peppers, diced
        • 1 lb 12 oz *Fresh onions, chopped
        • 1 lb 4 oz *Fresh spinach, chopped
        • 13 oz Low-fat cheddar cheese, shredded

        Measure

        • 1 qt ½ cup Frozen whole eggs, thawed
        • 1 qt 2 cups Nonfat milk
        • 2 cups Whole-wheat flour
        • ¼ tsp Baking powder
        • 1½ tsp Salt
        • ½ tsp Ground black or white pepper
        • ¼ tsp Ground nutmeg
        • 1 qt 3 cups *Fresh red bell peppers, diced
        • 1 qt 2½ cups *Fresh onions, chopped
        • 1 gal 1 qt *Fresh spinach, chopped
        • 1 qt Low-fat cheddar cheese, shredded

        50 Servings

          Weight

          • 4 lb 8 oz Frozen whole eggs, thawed
          • - - Nonfat milk
          • 1 lb 4 oz Whole-wheat flour
          • - - Baking powder
          • - - Salt
          • - - Ground black or white pepper
          • - - Ground nutmeg
          • 3 lb 8 oz *Fresh red bell peppers, diced
          • 2 lb 8 oz *Fresh onions, chopped
          • 2 lb 8 oz *Fresh spinach, chopped
          • 1 lb 10 oz Low-fat cheddar cheese, shredded

          Measure

          • 2 qt 1 cup Frozen whole eggs, thawed
          • 3 qt Nonfat milk
          • 1 qt Whole-wheat flour
          • ½ tsp Baking powder
          • 1 Tbsp Salt
          • 1 tsp Ground black or white pepper
          • ½ tsp Ground nutmeg
          • 3 qt 2 cups *Fresh red bell peppers, diced
          • 3 qt 1 cup *Fresh onions, chopped
          • 2 gal 2 qt *Fresh spinach, chopped
          • 2 qt Low-fat cheddar cheese, shredded

          Ingredients
           

          25 Servings

            Weight

            • 2 lb 4 oz Frozen whole eggs, thawed
            • - - Nonfat milk
            • 10 oz Whole-wheat flour
            • - - Baking powder
            • - - Salt
            • - - Ground black or white pepper
            • - - Ground nutmeg
            • 1 lb 12 oz *Fresh red bell peppers, diced
            • 1 lb 12 oz *Fresh onions, chopped
            • 1 lb 4 oz *Fresh spinach, chopped
            • 13 oz Low-fat cheddar cheese, shredded

            Measure

            • 1 qt ½ cup Frozen whole eggs, thawed
            • 1 qt 2 cups Nonfat milk
            • 2 cups Whole-wheat flour
            • ¼ tsp Baking powder
            • 1½ tsp Salt
            • ½ tsp Ground black or white pepper
            • ¼ tsp Ground nutmeg
            • 1 qt 3 cups *Fresh red bell peppers, diced
            • 1 qt 2½ cups *Fresh onions, chopped
            • 1 gal 1 qt *Fresh spinach, chopped
            • 1 qt Low-fat cheddar cheese, shredded

            50 Servings

              Weight

              • 4 lb 8 oz Frozen whole eggs, thawed
              • - - Nonfat milk
              • 1 lb 4 oz Whole-wheat flour
              • - - Baking powder
              • - - Salt
              • - - Ground black or white pepper
              • - - Ground nutmeg
              • 3 lb 8 oz *Fresh red bell peppers, diced
              • 2 lb 8 oz *Fresh onions, chopped
              • 2 lb 8 oz *Fresh spinach, chopped
              • 1 lb 10 oz Low-fat cheddar cheese, shredded

              Measure

              • 2 qt 1 cup Frozen whole eggs, thawed
              • 3 qt Nonfat milk
              • 1 qt Whole-wheat flour
              • ½ tsp Baking powder
              • 1 Tbsp Salt
              • 1 tsp Ground black or white pepper
              • ½ tsp Ground nutmeg
              • 3 qt 2 cups *Fresh red bell peppers, diced
              • 3 qt 1 cup *Fresh onions, chopped
              • 2 gal 2 qt *Fresh spinach, chopped
              • 2 qt Low-fat cheddar cheese, shredded

              Quantity
               

              25 Servings

                Weight

                • 2 lb 4 oz Frozen whole eggs, thawed
                • - - Nonfat milk
                • 10 oz Whole-wheat flour
                • - - Baking powder
                • - - Salt
                • - - Ground black or white pepper
                • - - Ground nutmeg
                • 1 lb 12 oz *Fresh red bell peppers, diced
                • 1 lb 12 oz *Fresh onions, chopped
                • 1 lb 4 oz *Fresh spinach, chopped
                • 13 oz Low-fat cheddar cheese, shredded

                Measure

                • 1 qt ½ cup Frozen whole eggs, thawed
                • 1 qt 2 cups Nonfat milk
                • 2 cups Whole-wheat flour
                • ¼ tsp Baking powder
                • 1½ tsp Salt
                • ½ tsp Ground black or white pepper
                • ¼ tsp Ground nutmeg
                • 1 qt 3 cups *Fresh red bell peppers, diced
                • 1 qt 2½ cups *Fresh onions, chopped
                • 1 gal 1 qt *Fresh spinach, chopped
                • 1 qt Low-fat cheddar cheese, shredded

                50 Servings

                  Weight

                  • 4 lb 8 oz Frozen whole eggs, thawed
                  • - - Nonfat milk
                  • 1 lb 4 oz Whole-wheat flour
                  • - - Baking powder
                  • - - Salt
                  • - - Ground black or white pepper
                  • - - Ground nutmeg
                  • 3 lb 8 oz *Fresh red bell peppers, diced
                  • 2 lb 8 oz *Fresh onions, chopped
                  • 2 lb 8 oz *Fresh spinach, chopped
                  • 1 lb 10 oz Low-fat cheddar cheese, shredded

                  Measure

                  • 2 qt 1 cup Frozen whole eggs, thawed
                  • 3 qt Nonfat milk
                  • 1 qt Whole-wheat flour
                  • ½ tsp Baking powder
                  • 1 Tbsp Salt
                  • 1 tsp Ground black or white pepper
                  • ½ tsp Ground nutmeg
                  • 3 qt 2 cups *Fresh red bell peppers, diced
                  • 3 qt 1 cup *Fresh onions, chopped
                  • 2 gal 2 qt *Fresh spinach, chopped
                  • 2 qt Low-fat cheddar cheese, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 2 lb 4 oz Frozen whole eggs, thawed
                    • - - Nonfat milk
                    • 10 oz Whole-wheat flour
                    • - - Baking powder
                    • - - Salt
                    • - - Ground black or white pepper
                    • - - Ground nutmeg
                    • 1 lb 12 oz *Fresh red bell peppers, diced
                    • 1 lb 12 oz *Fresh onions, chopped
                    • 1 lb 4 oz *Fresh spinach, chopped
                    • 13 oz Low-fat cheddar cheese, shredded

                    Measure

                    • 1 qt ½ cup Frozen whole eggs, thawed
                    • 1 qt 2 cups Nonfat milk
                    • 2 cups Whole-wheat flour
                    • ¼ tsp Baking powder
                    • 1½ tsp Salt
                    • ½ tsp Ground black or white pepper
                    • ¼ tsp Ground nutmeg
                    • 1 qt 3 cups *Fresh red bell peppers, diced
                    • 1 qt 2½ cups *Fresh onions, chopped
                    • 1 gal 1 qt *Fresh spinach, chopped
                    • 1 qt Low-fat cheddar cheese, shredded

                    50 Servings

                      Weight

                      • 4 lb 8 oz Frozen whole eggs, thawed
                      • - - Nonfat milk
                      • 1 lb 4 oz Whole-wheat flour
                      • - - Baking powder
                      • - - Salt
                      • - - Ground black or white pepper
                      • - - Ground nutmeg
                      • 3 lb 8 oz *Fresh red bell peppers, diced
                      • 2 lb 8 oz *Fresh onions, chopped
                      • 2 lb 8 oz *Fresh spinach, chopped
                      • 1 lb 10 oz Low-fat cheddar cheese, shredded

                      Measure

                      • 2 qt 1 cup Frozen whole eggs, thawed
                      • 3 qt Nonfat milk
                      • 1 qt Whole-wheat flour
                      • ½ tsp Baking powder
                      • 1 Tbsp Salt
                      • 1 tsp Ground black or white pepper
                      • ½ tsp Ground nutmeg
                      • 3 qt 2 cups *Fresh red bell peppers, diced
                      • 3 qt 1 cup *Fresh onions, chopped
                      • 2 gal 2 qt *Fresh spinach, chopped
                      • 2 qt Low-fat cheddar cheese, shredded

                      Quantity
                       

                      25 Servings

                        Weight

                        • 2 lb 4 oz Frozen whole eggs, thawed
                        • - - Nonfat milk
                        • 10 oz Whole-wheat flour
                        • - - Baking powder
                        • - - Salt
                        • - - Ground black or white pepper
                        • - - Ground nutmeg
                        • 1 lb 12 oz *Fresh red bell peppers, diced
                        • 1 lb 12 oz *Fresh onions, chopped
                        • 1 lb 4 oz *Fresh spinach, chopped
                        • 13 oz Low-fat cheddar cheese, shredded

                        Measure

                        • 1 qt ½ cup Frozen whole eggs, thawed
                        • 1 qt 2 cups Nonfat milk
                        • 2 cups Whole-wheat flour
                        • ¼ tsp Baking powder
                        • 1½ tsp Salt
                        • ½ tsp Ground black or white pepper
                        • ¼ tsp Ground nutmeg
                        • 1 qt 3 cups *Fresh red bell peppers, diced
                        • 1 qt 2½ cups *Fresh onions, chopped
                        • 1 gal 1 qt *Fresh spinach, chopped
                        • 1 qt Low-fat cheddar cheese, shredded

                        50 Servings

                          Weight

                          • 4 lb 8 oz Frozen whole eggs, thawed
                          • - - Nonfat milk
                          • 1 lb 4 oz Whole-wheat flour
                          • - - Baking powder
                          • - - Salt
                          • - - Ground black or white pepper
                          • - - Ground nutmeg
                          • 3 lb 8 oz *Fresh red bell peppers, diced
                          • 2 lb 8 oz *Fresh onions, chopped
                          • 2 lb 8 oz *Fresh spinach, chopped
                          • 1 lb 10 oz Low-fat cheddar cheese, shredded

                          Measure

                          • 2 qt 1 cup Frozen whole eggs, thawed
                          • 3 qt Nonfat milk
                          • 1 qt Whole-wheat flour
                          • ½ tsp Baking powder
                          • 1 Tbsp Salt
                          • 1 tsp Ground black or white pepper
                          • ½ tsp Ground nutmeg
                          • 3 qt 2 cups *Fresh red bell peppers, diced
                          • 3 qt 1 cup *Fresh onions, chopped
                          • 2 gal 2 qt *Fresh spinach, chopped
                          • 2 qt Low-fat cheddar cheese, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 2 lb 4 oz Frozen whole eggs, thawed
                            • - - Nonfat milk
                            • 10 oz Whole-wheat flour
                            • - - Baking powder
                            • - - Salt
                            • - - Ground black or white pepper
                            • - - Ground nutmeg
                            • 1 lb 12 oz *Fresh red bell peppers, diced
                            • 1 lb 12 oz *Fresh onions, chopped
                            • 1 lb 4 oz *Fresh spinach, chopped
                            • 13 oz Low-fat cheddar cheese, shredded

                            Measure

                            • 1 qt ½ cup Frozen whole eggs, thawed
                            • 1 qt 2 cups Nonfat milk
                            • 2 cups Whole-wheat flour
                            • ¼ tsp Baking powder
                            • 1½ tsp Salt
                            • ½ tsp Ground black or white pepper
                            • ¼ tsp Ground nutmeg
                            • 1 qt 3 cups *Fresh red bell peppers, diced
                            • 1 qt 2½ cups *Fresh onions, chopped
                            • 1 gal 1 qt *Fresh spinach, chopped
                            • 1 qt Low-fat cheddar cheese, shredded

                            50 Servings

                              Weight

                              • 4 lb 8 oz Frozen whole eggs, thawed
                              • - - Nonfat milk
                              • 1 lb 4 oz Whole-wheat flour
                              • - - Baking powder
                              • - - Salt
                              • - - Ground black or white pepper
                              • - - Ground nutmeg
                              • 3 lb 8 oz *Fresh red bell peppers, diced
                              • 2 lb 8 oz *Fresh onions, chopped
                              • 2 lb 8 oz *Fresh spinach, chopped
                              • 1 lb 10 oz Low-fat cheddar cheese, shredded

                              Measure

                              • 2 qt 1 cup Frozen whole eggs, thawed
                              • 3 qt Nonfat milk
                              • 1 qt Whole-wheat flour
                              • ½ tsp Baking powder
                              • 1 Tbsp Salt
                              • 1 tsp Ground black or white pepper
                              • ½ tsp Ground nutmeg
                              • 3 qt 2 cups *Fresh red bell peppers, diced
                              • 3 qt 1 cup *Fresh onions, chopped
                              • 2 gal 2 qt *Fresh spinach, chopped
                              • 2 qt Low-fat cheddar cheese, shredded

                              Quantity
                               

                              25 Servings

                                Weight

                                • 2 lb 4 oz Frozen whole eggs, thawed
                                • - - Nonfat milk
                                • 10 oz Whole-wheat flour
                                • - - Baking powder
                                • - - Salt
                                • - - Ground black or white pepper
                                • - - Ground nutmeg
                                • 1 lb 12 oz *Fresh red bell peppers, diced
                                • 1 lb 12 oz *Fresh onions, chopped
                                • 1 lb 4 oz *Fresh spinach, chopped
                                • 13 oz Low-fat cheddar cheese, shredded

                                Measure

                                • 1 qt ½ cup Frozen whole eggs, thawed
                                • 1 qt 2 cups Nonfat milk
                                • 2 cups Whole-wheat flour
                                • ¼ tsp Baking powder
                                • 1½ tsp Salt
                                • ½ tsp Ground black or white pepper
                                • ¼ tsp Ground nutmeg
                                • 1 qt 3 cups *Fresh red bell peppers, diced
                                • 1 qt 2½ cups *Fresh onions, chopped
                                • 1 gal 1 qt *Fresh spinach, chopped
                                • 1 qt Low-fat cheddar cheese, shredded

                                50 Servings

                                  Weight

                                  • 4 lb 8 oz Frozen whole eggs, thawed
                                  • - - Nonfat milk
                                  • 1 lb 4 oz Whole-wheat flour
                                  • - - Baking powder
                                  • - - Salt
                                  • - - Ground black or white pepper
                                  • - - Ground nutmeg
                                  • 3 lb 8 oz *Fresh red bell peppers, diced
                                  • 2 lb 8 oz *Fresh onions, chopped
                                  • 2 lb 8 oz *Fresh spinach, chopped
                                  • 1 lb 10 oz Low-fat cheddar cheese, shredded

                                  Measure

                                  • 2 qt 1 cup Frozen whole eggs, thawed
                                  • 3 qt Nonfat milk
                                  • 1 qt Whole-wheat flour
                                  • ½ tsp Baking powder
                                  • 1 Tbsp Salt
                                  • 1 tsp Ground black or white pepper
                                  • ½ tsp Ground nutmeg
                                  • 3 qt 2 cups *Fresh red bell peppers, diced
                                  • 3 qt 1 cup *Fresh onions, chopped
                                  • 2 gal 2 qt *Fresh spinach, chopped
                                  • 2 qt Low-fat cheddar cheese, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 2 lb 4 oz Frozen whole eggs, thawed
                                    • - - Nonfat milk
                                    • 10 oz Whole-wheat flour
                                    • - - Baking powder
                                    • - - Salt
                                    • - - Ground black or white pepper
                                    • - - Ground nutmeg
                                    • 1 lb 12 oz *Fresh red bell peppers, diced
                                    • 1 lb 12 oz *Fresh onions, chopped
                                    • 1 lb 4 oz *Fresh spinach, chopped
                                    • 13 oz Low-fat cheddar cheese, shredded

                                    Measure

                                    • 1 qt ½ cup Frozen whole eggs, thawed
                                    • 1 qt 2 cups Nonfat milk
                                    • 2 cups Whole-wheat flour
                                    • ¼ tsp Baking powder
                                    • 1½ tsp Salt
                                    • ½ tsp Ground black or white pepper
                                    • ¼ tsp Ground nutmeg
                                    • 1 qt 3 cups *Fresh red bell peppers, diced
                                    • 1 qt 2½ cups *Fresh onions, chopped
                                    • 1 gal 1 qt *Fresh spinach, chopped
                                    • 1 qt Low-fat cheddar cheese, shredded

                                    50 Servings

                                      Weight

                                      • 4 lb 8 oz Frozen whole eggs, thawed
                                      • - - Nonfat milk
                                      • 1 lb 4 oz Whole-wheat flour
                                      • - - Baking powder
                                      • - - Salt
                                      • - - Ground black or white pepper
                                      • - - Ground nutmeg
                                      • 3 lb 8 oz *Fresh red bell peppers, diced
                                      • 2 lb 8 oz *Fresh onions, chopped
                                      • 2 lb 8 oz *Fresh spinach, chopped
                                      • 1 lb 10 oz Low-fat cheddar cheese, shredded

                                      Measure

                                      • 2 qt 1 cup Frozen whole eggs, thawed
                                      • 3 qt Nonfat milk
                                      • 1 qt Whole-wheat flour
                                      • ½ tsp Baking powder
                                      • 1 Tbsp Salt
                                      • 1 tsp Ground black or white pepper
                                      • ½ tsp Ground nutmeg
                                      • 3 qt 2 cups *Fresh red bell peppers, diced
                                      • 3 qt 1 cup *Fresh onions, chopped
                                      • 2 gal 2 qt *Fresh spinach, chopped
                                      • 2 qt Low-fat cheddar cheese, shredded

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 2 lb 4 oz Frozen whole eggs, thawed
                                        • - - Nonfat milk
                                        • 10 oz Whole-wheat flour
                                        • - - Baking powder
                                        • - - Salt
                                        • - - Ground black or white pepper
                                        • - - Ground nutmeg
                                        • 1 lb 12 oz *Fresh red bell peppers, diced
                                        • 1 lb 12 oz *Fresh onions, chopped
                                        • 1 lb 4 oz *Fresh spinach, chopped
                                        • 13 oz Low-fat cheddar cheese, shredded

                                        Measure

                                        • 1 qt ½ cup Frozen whole eggs, thawed
                                        • 1 qt 2 cups Nonfat milk
                                        • 2 cups Whole-wheat flour
                                        • ¼ tsp Baking powder
                                        • 1½ tsp Salt
                                        • ½ tsp Ground black or white pepper
                                        • ¼ tsp Ground nutmeg
                                        • 1 qt 3 cups *Fresh red bell peppers, diced
                                        • 1 qt 2½ cups *Fresh onions, chopped
                                        • 1 gal 1 qt *Fresh spinach, chopped
                                        • 1 qt Low-fat cheddar cheese, shredded

                                        50 Servings

                                          Weight

                                          • 4 lb 8 oz Frozen whole eggs, thawed
                                          • - - Nonfat milk
                                          • 1 lb 4 oz Whole-wheat flour
                                          • - - Baking powder
                                          • - - Salt
                                          • - - Ground black or white pepper
                                          • - - Ground nutmeg
                                          • 3 lb 8 oz *Fresh red bell peppers, diced
                                          • 2 lb 8 oz *Fresh onions, chopped
                                          • 2 lb 8 oz *Fresh spinach, chopped
                                          • 1 lb 10 oz Low-fat cheddar cheese, shredded

                                          Measure

                                          • 2 qt 1 cup Frozen whole eggs, thawed
                                          • 3 qt Nonfat milk
                                          • 1 qt Whole-wheat flour
                                          • ½ tsp Baking powder
                                          • 1 Tbsp Salt
                                          • 1 tsp Ground black or white pepper
                                          • ½ tsp Ground nutmeg
                                          • 3 qt 2 cups *Fresh red bell peppers, diced
                                          • 3 qt 1 cup *Fresh onions, chopped
                                          • 2 gal 2 qt *Fresh spinach, chopped
                                          • 2 qt Low-fat cheddar cheese, shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Preheat oven:
                                            Conventional oven: 375 °F.
                                            Convection oven: 325 °F.
                                          • Pour eggs into a commercial mixer. Using a wire whip attachment, mix on low speed for 2 minutes. DO NOT OVERMIX.
                                          • Add milk, flour, baking powder, salt, pepper, and nutmeg. Mix for 4 minutes on low speed.
                                          • Combine peppers, onions, spinach, and egg mixture in a large bowl. Stir well.
                                          • Pour 1 gal 3 qt (about 12 lb) egg and vegetable mixture into a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Sprinkle 1 qt (about 13 oz) cheese over each pan.
                                          • Bake:
                                            Conventional oven: 375 °F for 50-60 minutes.
                                            Convection oven: 325 °F for 25-35 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Portion:
                                            Cut each pan 5 x 5 (25 pieces per pan).
                                          • Serve 1 piece (2” x 3¾” square).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Quiche with Self-Forming Crust USDA Recipe for Adults in CACFP
                                          Amount Per Serving 1 piece (2” x 3¾” square)
                                          Calories 166 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 2g13%
                                          Cholesterol 156mg52%
                                          Sodium 370mg16%
                                          Potassium 377mg11%
                                          Total Carbohydrate 17g6%
                                          Dietary Fiber 2g8%
                                          Total Sugars 6g7%
                                          Protein 13g26%
                                          Vitamin C 55mg67%
                                          Vitamin D 62IU413%
                                          Calcium 190mg19%
                                          Iron 2mg11%
                                          Vitamin A 247mcg
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Fresh onions: 2 lb 4 oz
                                          Fresh red bell peppers: 2 lb 7 oz
                                          Fresh spinach: 1 lb 4 oz
                                          50 Servings:
                                          Fresh onions: 4 lb 8 oz
                                          Fresh red bell peppers: 4 lb 14 oz
                                          Fresh spinach: 2 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          25 Servings:
                                          About 11 lb 10 oz
                                          About 1 steam table pan
                                          (12” x 20” x 2½”)
                                          50 Servings:
                                          About 23 lb 4 oz
                                          About 2 steam table pans
                                          (12” x 20” x 2½”)