Quiche With Self-Forming Crust USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Quiche With Self-Forming Crust is a blend of egg whites, red bell peppers, spinach, cheddar cheese, whole-wheat flour, skim milk, and nutmeg.
CACFP CREDITING INFORMATION
1 piece provides 1 oz meat alternate, ¹⁄8 cup vegetable, and 0.25 oz equivalent grains.
4.34 from 3 votes
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Ingredients
 

25 Servings

    Weight

    • 1 lb 8½ oz Egg whites (frozen), thawed
    • 13 oz Whole eggs (frozen), thawed
    • - - Milk, nonfat
    • 7 oz Flour, whole-wheat
    • - - Baking powder
    • - - Salt
    • - - Black or white pepper, ground
    • - - Nutmeg, ground
    • 8 oz *Red bell peppers, fresh, diced
    • 8 oz *Onions, fresh, chopped
    • 6 oz *Spinach, fresh, chopped
    • 13 oz Cheddar cheese, low-fat, shredded

    Measure

    • 3 cups 1 Tbsp Egg whites (frozen), thawed
    • 1⅓ cups 1 Tbsp 2⅓ tsp Whole eggs (frozen), thawed
    • 1 qt 2 cups Milk, nonfat
    • 1½ cups 1 Tbsp Flour, whole-wheat
    • ¼ tsp Baking powder
    • 1½ tsp Salt
    • ½ tsp Black or white pepper, ground
    • ¼ tsp Nutmeg, ground
    • 1½ cups *Red bell peppers, fresh, diced
    • 1½ cups 1 Tbsp *Onions, fresh, chopped
    • 2¹⁄3 cups 1 Tbsp 2 tsp *Spinach, fresh, chopped
    • 3¼ cups Cheddar cheese, low-fat, shredded

    50 Servings

      Weight

      • 3 lb 1 oz Egg whites (frozen), thawed
      • 3 lb 1 oz Whole eggs (frozen), thawed
      • - - Milk, nonfat
      • 14 oz Flour, whole-wheat
      • - - Baking powder
      • - - Salt
      • - - Black or white pepper, ground
      • - - Nutmeg, ground
      • 1 lb *Red bell peppers, fresh, diced
      • 1 lb *Onions, fresh, chopped
      • 12 oz *Spinach, fresh, chopped
      • 1 lb 10 oz Cheddar cheese, low-fat, shredded

      Measure

      • 1 qt 2 cups 2 Tbsp Egg whites (frozen), thawed
      • 2²⁄3 cups 3 Tbsp 1²⁄3 tsp Whole eggs (frozen), thawed
      • 3 qt Milk, nonfat
      • 3 cups 2 Tbsp Flour, whole-wheat
      • ¹⁄2 tsp Baking powder
      • 1 Tbsp Salt
      • 1 tsp Black or white pepper, ground
      • ¹⁄2 tsp Nutmeg, ground
      • 3 cups *Red bell peppers, fresh, diced
      • 3 cups 2 Tbsp *Onions, fresh, chopped
      • 1 qt ²⁄3 cup 3 Tbsp 1 tsp *Spinach, fresh, chopped
      • 1 qt 2¹⁄2 cups Cheddar cheese, low-fat, shredded

      Quantity
       

      25 Servings

        Weight

        • 1 lb 8½ oz Egg whites (frozen), thawed
        • 13 oz Whole eggs (frozen), thawed
        • - - Milk, nonfat
        • 7 oz Flour, whole-wheat
        • - - Baking powder
        • - - Salt
        • - - Black or white pepper, ground
        • - - Nutmeg, ground
        • 8 oz *Red bell peppers, fresh, diced
        • 8 oz *Onions, fresh, chopped
        • 6 oz *Spinach, fresh, chopped
        • 13 oz Cheddar cheese, low-fat, shredded

        Measure

        • 3 cups 1 Tbsp Egg whites (frozen), thawed
        • 1⅓ cups 1 Tbsp 2⅓ tsp Whole eggs (frozen), thawed
        • 1 qt 2 cups Milk, nonfat
        • 1½ cups 1 Tbsp Flour, whole-wheat
        • ¼ tsp Baking powder
        • 1½ tsp Salt
        • ½ tsp Black or white pepper, ground
        • ¼ tsp Nutmeg, ground
        • 1½ cups *Red bell peppers, fresh, diced
        • 1½ cups 1 Tbsp *Onions, fresh, chopped
        • 2¹⁄3 cups 1 Tbsp 2 tsp *Spinach, fresh, chopped
        • 3¼ cups Cheddar cheese, low-fat, shredded

        50 Servings

          Weight

          • 3 lb 1 oz Egg whites (frozen), thawed
          • 3 lb 1 oz Whole eggs (frozen), thawed
          • - - Milk, nonfat
          • 14 oz Flour, whole-wheat
          • - - Baking powder
          • - - Salt
          • - - Black or white pepper, ground
          • - - Nutmeg, ground
          • 1 lb *Red bell peppers, fresh, diced
          • 1 lb *Onions, fresh, chopped
          • 12 oz *Spinach, fresh, chopped
          • 1 lb 10 oz Cheddar cheese, low-fat, shredded

          Measure

          • 1 qt 2 cups 2 Tbsp Egg whites (frozen), thawed
          • 2²⁄3 cups 3 Tbsp 1²⁄3 tsp Whole eggs (frozen), thawed
          • 3 qt Milk, nonfat
          • 3 cups 2 Tbsp Flour, whole-wheat
          • ¹⁄2 tsp Baking powder
          • 1 Tbsp Salt
          • 1 tsp Black or white pepper, ground
          • ¹⁄2 tsp Nutmeg, ground
          • 3 cups *Red bell peppers, fresh, diced
          • 3 cups 2 Tbsp *Onions, fresh, chopped
          • 1 qt ²⁄3 cup 3 Tbsp 1 tsp *Spinach, fresh, chopped
          • 1 qt 2¹⁄2 cups Cheddar cheese, low-fat, shredded

          Ingredients
           

          25 Servings

            Weight

            • 1 lb 8½ oz Egg whites (frozen), thawed
            • 13 oz Whole eggs (frozen), thawed
            • - - Milk, nonfat
            • 7 oz Flour, whole-wheat
            • - - Baking powder
            • - - Salt
            • - - Black or white pepper, ground
            • - - Nutmeg, ground
            • 8 oz *Red bell peppers, fresh, diced
            • 8 oz *Onions, fresh, chopped
            • 6 oz *Spinach, fresh, chopped
            • 13 oz Cheddar cheese, low-fat, shredded

            Measure

            • 3 cups 1 Tbsp Egg whites (frozen), thawed
            • 1⅓ cups 1 Tbsp 2⅓ tsp Whole eggs (frozen), thawed
            • 1 qt 2 cups Milk, nonfat
            • 1½ cups 1 Tbsp Flour, whole-wheat
            • ¼ tsp Baking powder
            • 1½ tsp Salt
            • ½ tsp Black or white pepper, ground
            • ¼ tsp Nutmeg, ground
            • 1½ cups *Red bell peppers, fresh, diced
            • 1½ cups 1 Tbsp *Onions, fresh, chopped
            • 2¹⁄3 cups 1 Tbsp 2 tsp *Spinach, fresh, chopped
            • 3¼ cups Cheddar cheese, low-fat, shredded

            50 Servings

              Weight

              • 3 lb 1 oz Egg whites (frozen), thawed
              • 3 lb 1 oz Whole eggs (frozen), thawed
              • - - Milk, nonfat
              • 14 oz Flour, whole-wheat
              • - - Baking powder
              • - - Salt
              • - - Black or white pepper, ground
              • - - Nutmeg, ground
              • 1 lb *Red bell peppers, fresh, diced
              • 1 lb *Onions, fresh, chopped
              • 12 oz *Spinach, fresh, chopped
              • 1 lb 10 oz Cheddar cheese, low-fat, shredded

              Measure

              • 1 qt 2 cups 2 Tbsp Egg whites (frozen), thawed
              • 2²⁄3 cups 3 Tbsp 1²⁄3 tsp Whole eggs (frozen), thawed
              • 3 qt Milk, nonfat
              • 3 cups 2 Tbsp Flour, whole-wheat
              • ¹⁄2 tsp Baking powder
              • 1 Tbsp Salt
              • 1 tsp Black or white pepper, ground
              • ¹⁄2 tsp Nutmeg, ground
              • 3 cups *Red bell peppers, fresh, diced
              • 3 cups 2 Tbsp *Onions, fresh, chopped
              • 1 qt ²⁄3 cup 3 Tbsp 1 tsp *Spinach, fresh, chopped
              • 1 qt 2¹⁄2 cups Cheddar cheese, low-fat, shredded

              Quantity
               

              25 Servings

                Weight

                • 1 lb 8½ oz Egg whites (frozen), thawed
                • 13 oz Whole eggs (frozen), thawed
                • - - Milk, nonfat
                • 7 oz Flour, whole-wheat
                • - - Baking powder
                • - - Salt
                • - - Black or white pepper, ground
                • - - Nutmeg, ground
                • 8 oz *Red bell peppers, fresh, diced
                • 8 oz *Onions, fresh, chopped
                • 6 oz *Spinach, fresh, chopped
                • 13 oz Cheddar cheese, low-fat, shredded

                Measure

                • 3 cups 1 Tbsp Egg whites (frozen), thawed
                • 1⅓ cups 1 Tbsp 2⅓ tsp Whole eggs (frozen), thawed
                • 1 qt 2 cups Milk, nonfat
                • 1½ cups 1 Tbsp Flour, whole-wheat
                • ¼ tsp Baking powder
                • 1½ tsp Salt
                • ½ tsp Black or white pepper, ground
                • ¼ tsp Nutmeg, ground
                • 1½ cups *Red bell peppers, fresh, diced
                • 1½ cups 1 Tbsp *Onions, fresh, chopped
                • 2¹⁄3 cups 1 Tbsp 2 tsp *Spinach, fresh, chopped
                • 3¼ cups Cheddar cheese, low-fat, shredded

                50 Servings

                  Weight

                  • 3 lb 1 oz Egg whites (frozen), thawed
                  • 3 lb 1 oz Whole eggs (frozen), thawed
                  • - - Milk, nonfat
                  • 14 oz Flour, whole-wheat
                  • - - Baking powder
                  • - - Salt
                  • - - Black or white pepper, ground
                  • - - Nutmeg, ground
                  • 1 lb *Red bell peppers, fresh, diced
                  • 1 lb *Onions, fresh, chopped
                  • 12 oz *Spinach, fresh, chopped
                  • 1 lb 10 oz Cheddar cheese, low-fat, shredded

                  Measure

                  • 1 qt 2 cups 2 Tbsp Egg whites (frozen), thawed
                  • 2²⁄3 cups 3 Tbsp 1²⁄3 tsp Whole eggs (frozen), thawed
                  • 3 qt Milk, nonfat
                  • 3 cups 2 Tbsp Flour, whole-wheat
                  • ¹⁄2 tsp Baking powder
                  • 1 Tbsp Salt
                  • 1 tsp Black or white pepper, ground
                  • ¹⁄2 tsp Nutmeg, ground
                  • 3 cups *Red bell peppers, fresh, diced
                  • 3 cups 2 Tbsp *Onions, fresh, chopped
                  • 1 qt ²⁄3 cup 3 Tbsp 1 tsp *Spinach, fresh, chopped
                  • 1 qt 2¹⁄2 cups Cheddar cheese, low-fat, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 1 lb 8½ oz Egg whites (frozen), thawed
                    • 13 oz Whole eggs (frozen), thawed
                    • - - Milk, nonfat
                    • 7 oz Flour, whole-wheat
                    • - - Baking powder
                    • - - Salt
                    • - - Black or white pepper, ground
                    • - - Nutmeg, ground
                    • 8 oz *Red bell peppers, fresh, diced
                    • 8 oz *Onions, fresh, chopped
                    • 6 oz *Spinach, fresh, chopped
                    • 13 oz Cheddar cheese, low-fat, shredded

                    Measure

                    • 3 cups 1 Tbsp Egg whites (frozen), thawed
                    • 1⅓ cups 1 Tbsp 2⅓ tsp Whole eggs (frozen), thawed
                    • 1 qt 2 cups Milk, nonfat
                    • 1½ cups 1 Tbsp Flour, whole-wheat
                    • ¼ tsp Baking powder
                    • 1½ tsp Salt
                    • ½ tsp Black or white pepper, ground
                    • ¼ tsp Nutmeg, ground
                    • 1½ cups *Red bell peppers, fresh, diced
                    • 1½ cups 1 Tbsp *Onions, fresh, chopped
                    • 2¹⁄3 cups 1 Tbsp 2 tsp *Spinach, fresh, chopped
                    • 3¼ cups Cheddar cheese, low-fat, shredded

                    50 Servings

                      Weight

                      • 3 lb 1 oz Egg whites (frozen), thawed
                      • 3 lb 1 oz Whole eggs (frozen), thawed
                      • - - Milk, nonfat
                      • 14 oz Flour, whole-wheat
                      • - - Baking powder
                      • - - Salt
                      • - - Black or white pepper, ground
                      • - - Nutmeg, ground
                      • 1 lb *Red bell peppers, fresh, diced
                      • 1 lb *Onions, fresh, chopped
                      • 12 oz *Spinach, fresh, chopped
                      • 1 lb 10 oz Cheddar cheese, low-fat, shredded

                      Measure

                      • 1 qt 2 cups 2 Tbsp Egg whites (frozen), thawed
                      • 2²⁄3 cups 3 Tbsp 1²⁄3 tsp Whole eggs (frozen), thawed
                      • 3 qt Milk, nonfat
                      • 3 cups 2 Tbsp Flour, whole-wheat
                      • ¹⁄2 tsp Baking powder
                      • 1 Tbsp Salt
                      • 1 tsp Black or white pepper, ground
                      • ¹⁄2 tsp Nutmeg, ground
                      • 3 cups *Red bell peppers, fresh, diced
                      • 3 cups 2 Tbsp *Onions, fresh, chopped
                      • 1 qt ²⁄3 cup 3 Tbsp 1 tsp *Spinach, fresh, chopped
                      • 1 qt 2¹⁄2 cups Cheddar cheese, low-fat, shredded

                      Quantity
                       

                      25 Servings

                        Weight

                        • 1 lb 8½ oz Egg whites (frozen), thawed
                        • 13 oz Whole eggs (frozen), thawed
                        • - - Milk, nonfat
                        • 7 oz Flour, whole-wheat
                        • - - Baking powder
                        • - - Salt
                        • - - Black or white pepper, ground
                        • - - Nutmeg, ground
                        • 8 oz *Red bell peppers, fresh, diced
                        • 8 oz *Onions, fresh, chopped
                        • 6 oz *Spinach, fresh, chopped
                        • 13 oz Cheddar cheese, low-fat, shredded

                        Measure

                        • 3 cups 1 Tbsp Egg whites (frozen), thawed
                        • 1⅓ cups 1 Tbsp 2⅓ tsp Whole eggs (frozen), thawed
                        • 1 qt 2 cups Milk, nonfat
                        • 1½ cups 1 Tbsp Flour, whole-wheat
                        • ¼ tsp Baking powder
                        • 1½ tsp Salt
                        • ½ tsp Black or white pepper, ground
                        • ¼ tsp Nutmeg, ground
                        • 1½ cups *Red bell peppers, fresh, diced
                        • 1½ cups 1 Tbsp *Onions, fresh, chopped
                        • 2¹⁄3 cups 1 Tbsp 2 tsp *Spinach, fresh, chopped
                        • 3¼ cups Cheddar cheese, low-fat, shredded

                        50 Servings

                          Weight

                          • 3 lb 1 oz Egg whites (frozen), thawed
                          • 3 lb 1 oz Whole eggs (frozen), thawed
                          • - - Milk, nonfat
                          • 14 oz Flour, whole-wheat
                          • - - Baking powder
                          • - - Salt
                          • - - Black or white pepper, ground
                          • - - Nutmeg, ground
                          • 1 lb *Red bell peppers, fresh, diced
                          • 1 lb *Onions, fresh, chopped
                          • 12 oz *Spinach, fresh, chopped
                          • 1 lb 10 oz Cheddar cheese, low-fat, shredded

                          Measure

                          • 1 qt 2 cups 2 Tbsp Egg whites (frozen), thawed
                          • 2²⁄3 cups 3 Tbsp 1²⁄3 tsp Whole eggs (frozen), thawed
                          • 3 qt Milk, nonfat
                          • 3 cups 2 Tbsp Flour, whole-wheat
                          • ¹⁄2 tsp Baking powder
                          • 1 Tbsp Salt
                          • 1 tsp Black or white pepper, ground
                          • ¹⁄2 tsp Nutmeg, ground
                          • 3 cups *Red bell peppers, fresh, diced
                          • 3 cups 2 Tbsp *Onions, fresh, chopped
                          • 1 qt ²⁄3 cup 3 Tbsp 1 tsp *Spinach, fresh, chopped
                          • 1 qt 2¹⁄2 cups Cheddar cheese, low-fat, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 1 lb 8½ oz Egg whites (frozen), thawed
                            • 13 oz Whole eggs (frozen), thawed
                            • - - Milk, nonfat
                            • 7 oz Flour, whole-wheat
                            • - - Baking powder
                            • - - Salt
                            • - - Black or white pepper, ground
                            • - - Nutmeg, ground
                            • 8 oz *Red bell peppers, fresh, diced
                            • 8 oz *Onions, fresh, chopped
                            • 6 oz *Spinach, fresh, chopped
                            • 13 oz Cheddar cheese, low-fat, shredded

                            Measure

                            • 3 cups 1 Tbsp Egg whites (frozen), thawed
                            • 1⅓ cups 1 Tbsp 2⅓ tsp Whole eggs (frozen), thawed
                            • 1 qt 2 cups Milk, nonfat
                            • 1½ cups 1 Tbsp Flour, whole-wheat
                            • ¼ tsp Baking powder
                            • 1½ tsp Salt
                            • ½ tsp Black or white pepper, ground
                            • ¼ tsp Nutmeg, ground
                            • 1½ cups *Red bell peppers, fresh, diced
                            • 1½ cups 1 Tbsp *Onions, fresh, chopped
                            • 2¹⁄3 cups 1 Tbsp 2 tsp *Spinach, fresh, chopped
                            • 3¼ cups Cheddar cheese, low-fat, shredded

                            50 Servings

                              Weight

                              • 3 lb 1 oz Egg whites (frozen), thawed
                              • 3 lb 1 oz Whole eggs (frozen), thawed
                              • - - Milk, nonfat
                              • 14 oz Flour, whole-wheat
                              • - - Baking powder
                              • - - Salt
                              • - - Black or white pepper, ground
                              • - - Nutmeg, ground
                              • 1 lb *Red bell peppers, fresh, diced
                              • 1 lb *Onions, fresh, chopped
                              • 12 oz *Spinach, fresh, chopped
                              • 1 lb 10 oz Cheddar cheese, low-fat, shredded

                              Measure

                              • 1 qt 2 cups 2 Tbsp Egg whites (frozen), thawed
                              • 2²⁄3 cups 3 Tbsp 1²⁄3 tsp Whole eggs (frozen), thawed
                              • 3 qt Milk, nonfat
                              • 3 cups 2 Tbsp Flour, whole-wheat
                              • ¹⁄2 tsp Baking powder
                              • 1 Tbsp Salt
                              • 1 tsp Black or white pepper, ground
                              • ¹⁄2 tsp Nutmeg, ground
                              • 3 cups *Red bell peppers, fresh, diced
                              • 3 cups 2 Tbsp *Onions, fresh, chopped
                              • 1 qt ²⁄3 cup 3 Tbsp 1 tsp *Spinach, fresh, chopped
                              • 1 qt 2¹⁄2 cups Cheddar cheese, low-fat, shredded

                              Quantity
                               

                              25 Servings

                                Weight

                                • 1 lb 8½ oz Egg whites (frozen), thawed
                                • 13 oz Whole eggs (frozen), thawed
                                • - - Milk, nonfat
                                • 7 oz Flour, whole-wheat
                                • - - Baking powder
                                • - - Salt
                                • - - Black or white pepper, ground
                                • - - Nutmeg, ground
                                • 8 oz *Red bell peppers, fresh, diced
                                • 8 oz *Onions, fresh, chopped
                                • 6 oz *Spinach, fresh, chopped
                                • 13 oz Cheddar cheese, low-fat, shredded

                                Measure

                                • 3 cups 1 Tbsp Egg whites (frozen), thawed
                                • 1⅓ cups 1 Tbsp 2⅓ tsp Whole eggs (frozen), thawed
                                • 1 qt 2 cups Milk, nonfat
                                • 1½ cups 1 Tbsp Flour, whole-wheat
                                • ¼ tsp Baking powder
                                • 1½ tsp Salt
                                • ½ tsp Black or white pepper, ground
                                • ¼ tsp Nutmeg, ground
                                • 1½ cups *Red bell peppers, fresh, diced
                                • 1½ cups 1 Tbsp *Onions, fresh, chopped
                                • 2¹⁄3 cups 1 Tbsp 2 tsp *Spinach, fresh, chopped
                                • 3¼ cups Cheddar cheese, low-fat, shredded

                                50 Servings

                                  Weight

                                  • 3 lb 1 oz Egg whites (frozen), thawed
                                  • 3 lb 1 oz Whole eggs (frozen), thawed
                                  • - - Milk, nonfat
                                  • 14 oz Flour, whole-wheat
                                  • - - Baking powder
                                  • - - Salt
                                  • - - Black or white pepper, ground
                                  • - - Nutmeg, ground
                                  • 1 lb *Red bell peppers, fresh, diced
                                  • 1 lb *Onions, fresh, chopped
                                  • 12 oz *Spinach, fresh, chopped
                                  • 1 lb 10 oz Cheddar cheese, low-fat, shredded

                                  Measure

                                  • 1 qt 2 cups 2 Tbsp Egg whites (frozen), thawed
                                  • 2²⁄3 cups 3 Tbsp 1²⁄3 tsp Whole eggs (frozen), thawed
                                  • 3 qt Milk, nonfat
                                  • 3 cups 2 Tbsp Flour, whole-wheat
                                  • ¹⁄2 tsp Baking powder
                                  • 1 Tbsp Salt
                                  • 1 tsp Black or white pepper, ground
                                  • ¹⁄2 tsp Nutmeg, ground
                                  • 3 cups *Red bell peppers, fresh, diced
                                  • 3 cups 2 Tbsp *Onions, fresh, chopped
                                  • 1 qt ²⁄3 cup 3 Tbsp 1 tsp *Spinach, fresh, chopped
                                  • 1 qt 2¹⁄2 cups Cheddar cheese, low-fat, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 1 lb 8½ oz Egg whites (frozen), thawed
                                    • 13 oz Whole eggs (frozen), thawed
                                    • - - Milk, nonfat
                                    • 7 oz Flour, whole-wheat
                                    • - - Baking powder
                                    • - - Salt
                                    • - - Black or white pepper, ground
                                    • - - Nutmeg, ground
                                    • 8 oz *Red bell peppers, fresh, diced
                                    • 8 oz *Onions, fresh, chopped
                                    • 6 oz *Spinach, fresh, chopped
                                    • 13 oz Cheddar cheese, low-fat, shredded

                                    Measure

                                    • 3 cups 1 Tbsp Egg whites (frozen), thawed
                                    • 1⅓ cups 1 Tbsp 2⅓ tsp Whole eggs (frozen), thawed
                                    • 1 qt 2 cups Milk, nonfat
                                    • 1½ cups 1 Tbsp Flour, whole-wheat
                                    • ¼ tsp Baking powder
                                    • 1½ tsp Salt
                                    • ½ tsp Black or white pepper, ground
                                    • ¼ tsp Nutmeg, ground
                                    • 1½ cups *Red bell peppers, fresh, diced
                                    • 1½ cups 1 Tbsp *Onions, fresh, chopped
                                    • 2¹⁄3 cups 1 Tbsp 2 tsp *Spinach, fresh, chopped
                                    • 3¼ cups Cheddar cheese, low-fat, shredded

                                    50 Servings

                                      Weight

                                      • 3 lb 1 oz Egg whites (frozen), thawed
                                      • 3 lb 1 oz Whole eggs (frozen), thawed
                                      • - - Milk, nonfat
                                      • 14 oz Flour, whole-wheat
                                      • - - Baking powder
                                      • - - Salt
                                      • - - Black or white pepper, ground
                                      • - - Nutmeg, ground
                                      • 1 lb *Red bell peppers, fresh, diced
                                      • 1 lb *Onions, fresh, chopped
                                      • 12 oz *Spinach, fresh, chopped
                                      • 1 lb 10 oz Cheddar cheese, low-fat, shredded

                                      Measure

                                      • 1 qt 2 cups 2 Tbsp Egg whites (frozen), thawed
                                      • 2²⁄3 cups 3 Tbsp 1²⁄3 tsp Whole eggs (frozen), thawed
                                      • 3 qt Milk, nonfat
                                      • 3 cups 2 Tbsp Flour, whole-wheat
                                      • ¹⁄2 tsp Baking powder
                                      • 1 Tbsp Salt
                                      • 1 tsp Black or white pepper, ground
                                      • ¹⁄2 tsp Nutmeg, ground
                                      • 3 cups *Red bell peppers, fresh, diced
                                      • 3 cups 2 Tbsp *Onions, fresh, chopped
                                      • 1 qt ²⁄3 cup 3 Tbsp 1 tsp *Spinach, fresh, chopped
                                      • 1 qt 2¹⁄2 cups Cheddar cheese, low-fat, shredded

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 1 lb 8½ oz Egg whites (frozen), thawed
                                        • 13 oz Whole eggs (frozen), thawed
                                        • - - Milk, nonfat
                                        • 7 oz Flour, whole-wheat
                                        • - - Baking powder
                                        • - - Salt
                                        • - - Black or white pepper, ground
                                        • - - Nutmeg, ground
                                        • 8 oz *Red bell peppers, fresh, diced
                                        • 8 oz *Onions, fresh, chopped
                                        • 6 oz *Spinach, fresh, chopped
                                        • 13 oz Cheddar cheese, low-fat, shredded

                                        Measure

                                        • 3 cups 1 Tbsp Egg whites (frozen), thawed
                                        • 1⅓ cups 1 Tbsp 2⅓ tsp Whole eggs (frozen), thawed
                                        • 1 qt 2 cups Milk, nonfat
                                        • 1½ cups 1 Tbsp Flour, whole-wheat
                                        • ¼ tsp Baking powder
                                        • 1½ tsp Salt
                                        • ½ tsp Black or white pepper, ground
                                        • ¼ tsp Nutmeg, ground
                                        • 1½ cups *Red bell peppers, fresh, diced
                                        • 1½ cups 1 Tbsp *Onions, fresh, chopped
                                        • 2¹⁄3 cups 1 Tbsp 2 tsp *Spinach, fresh, chopped
                                        • 3¼ cups Cheddar cheese, low-fat, shredded

                                        50 Servings

                                          Weight

                                          • 3 lb 1 oz Egg whites (frozen), thawed
                                          • 3 lb 1 oz Whole eggs (frozen), thawed
                                          • - - Milk, nonfat
                                          • 14 oz Flour, whole-wheat
                                          • - - Baking powder
                                          • - - Salt
                                          • - - Black or white pepper, ground
                                          • - - Nutmeg, ground
                                          • 1 lb *Red bell peppers, fresh, diced
                                          • 1 lb *Onions, fresh, chopped
                                          • 12 oz *Spinach, fresh, chopped
                                          • 1 lb 10 oz Cheddar cheese, low-fat, shredded

                                          Measure

                                          • 1 qt 2 cups 2 Tbsp Egg whites (frozen), thawed
                                          • 2²⁄3 cups 3 Tbsp 1²⁄3 tsp Whole eggs (frozen), thawed
                                          • 3 qt Milk, nonfat
                                          • 3 cups 2 Tbsp Flour, whole-wheat
                                          • ¹⁄2 tsp Baking powder
                                          • 1 Tbsp Salt
                                          • 1 tsp Black or white pepper, ground
                                          • ¹⁄2 tsp Nutmeg, ground
                                          • 3 cups *Red bell peppers, fresh, diced
                                          • 3 cups 2 Tbsp *Onions, fresh, chopped
                                          • 1 qt ²⁄3 cup 3 Tbsp 1 tsp *Spinach, fresh, chopped
                                          • 1 qt 2¹⁄2 cups Cheddar cheese, low-fat, shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Pour egg whites and eggs into a commercial mixer (batch as needed). Using a wire whip attachment, mix on low speed for 2 minutes.
                                            DO NOT OVERMIX.
                                          • Add milk, flour, baking powder, salt, pepper, and nutmeg (optional). Mix for 4 minutes on low speed.
                                          • Combine peppers, onions, spinach and egg mixture in a large bowl. Stir well.
                                          • Pour 3 qt 2 cups (about 7 lb) egg and vegetable mixture into a steam table pan (12" x 20" x 2¹⁄2") lightly coated with pan release spray.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Sprinkle 3¹⁄4 cup (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 (about 2³⁄8" x 4").

                                          Nutrition INFORMATION

                                          Quiche With Self-Forming Crust USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          1 piece
                                          Calories
                                          116
                                          Total Fat
                                           
                                          3
                                          g
                                          5
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          59
                                          mg
                                          20
                                          %
                                          Sodium
                                           
                                          369
                                          mg
                                          16
                                          %
                                          Total Carbohydrate
                                           
                                          11
                                          g
                                          4
                                          %
                                          Dietary Fiber
                                           
                                          1
                                          g
                                          4
                                          %
                                          Total Sugars
                                           
                                          4
                                          g
                                          4
                                          %
                                          Protein
                                           
                                          12
                                          g
                                          24
                                          %
                                          Vitamin D
                                           
                                          40
                                          IU
                                          267
                                          %
                                          Calcium
                                           
                                          152
                                          mg
                                          15
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          203
                                          mg
                                          6
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 10 oz
                                          Spinach: 6 oz
                                          Red bell peppers: 10 oz
                                          50 Servings:
                                          Mature onions: 1 lb 4 oz
                                          Spinach: 12 oz
                                          Red bell peppers: 1 lb 4 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 8 lb 1 oz
                                          About 1 gal ¹⁄8 cup/1 steam table pan (12" x 20" x 2¹⁄2")
                                          50 Servings:
                                          About 16 lb 2 oz
                                          About 2 gal ¹⁄4 cup/2 steam table pan (12" x 20" x 2¹⁄2")