Quiche with Self-Forming Crust USDA Recipe for Family Child Care Homes
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Start the morning with Quiche! It packs a punch with the fresh, healthy flavors of red bell peppers, eggs, spinach, and cheese.CACFP Home Childcare Crediting Information One 2” x 3¾” piece provides ½ cup vegetable (⅛ cup additional vegetable, ⅜ cup other vegetable), and 1 oz equivalent meat alternate.
Ingredients
- 8 oz or 1⅛ cups Frozen whole eggs, thawed
- 12 oz or 1½ cups Nonfat milk
- 2½ oz or ½ cup Whole-wheat flour
- ¼ tsp Baking powder
- ½ tsp Salt
- ¼ tsp Ground black or white pepper
- ⅛ tsp Ground nutmeg
- 8 oz or 2 cups Fresh onions, diced
- 8 oz or 2 cups Fresh red bell peppers, diced
- 2 oz or 2 cups Fresh spinach, chopped
- 1 oz or ⅓ cup Low-fat cheddar cheese, shredded
Quantity
- 8 oz or 1⅛ cups Frozen whole eggs, thawed
- 12 oz or 1½ cups Nonfat milk
- 2½ oz or ½ cup Whole-wheat flour
- ¼ tsp Baking powder
- ½ tsp Salt
- ¼ tsp Ground black or white pepper
- ⅛ tsp Ground nutmeg
- 8 oz or 2 cups Fresh onions, diced
- 8 oz or 2 cups Fresh red bell peppers, diced
- 2 oz or 2 cups Fresh spinach, chopped
- 1 oz or ⅓ cup Low-fat cheddar cheese, shredded
Ingredients
- 8 oz or 1⅛ cups Frozen whole eggs, thawed
- 12 oz or 1½ cups Nonfat milk
- 2½ oz or ½ cup Whole-wheat flour
- ¼ tsp Baking powder
- ½ tsp Salt
- ¼ tsp Ground black or white pepper
- ⅛ tsp Ground nutmeg
- 8 oz or 2 cups Fresh onions, diced
- 8 oz or 2 cups Fresh red bell peppers, diced
- 2 oz or 2 cups Fresh spinach, chopped
- 1 oz or ⅓ cup Low-fat cheddar cheese, shredded
Quantity
- 8 oz or 1⅛ cups Frozen whole eggs, thawed
- 12 oz or 1½ cups Nonfat milk
- 2½ oz or ½ cup Whole-wheat flour
- ¼ tsp Baking powder
- ½ tsp Salt
- ¼ tsp Ground black or white pepper
- ⅛ tsp Ground nutmeg
- 8 oz or 2 cups Fresh onions, diced
- 8 oz or 2 cups Fresh red bell peppers, diced
- 2 oz or 2 cups Fresh spinach, chopped
- 1 oz or ⅓ cup Low-fat cheddar cheese, shredded
*See Marketing Guide
Ingredients
- 8 oz or 1⅛ cups Frozen whole eggs, thawed
- 12 oz or 1½ cups Nonfat milk
- 2½ oz or ½ cup Whole-wheat flour
- ¼ tsp Baking powder
- ½ tsp Salt
- ¼ tsp Ground black or white pepper
- ⅛ tsp Ground nutmeg
- 8 oz or 2 cups Fresh onions, diced
- 8 oz or 2 cups Fresh red bell peppers, diced
- 2 oz or 2 cups Fresh spinach, chopped
- 1 oz or ⅓ cup Low-fat cheddar cheese, shredded
Quantity
- 8 oz or 1⅛ cups Frozen whole eggs, thawed
- 12 oz or 1½ cups Nonfat milk
- 2½ oz or ½ cup Whole-wheat flour
- ¼ tsp Baking powder
- ½ tsp Salt
- ¼ tsp Ground black or white pepper
- ⅛ tsp Ground nutmeg
- 8 oz or 2 cups Fresh onions, diced
- 8 oz or 2 cups Fresh red bell peppers, diced
- 2 oz or 2 cups Fresh spinach, chopped
- 1 oz or ⅓ cup Low-fat cheddar cheese, shredded
*See Marketing Guide
Ingredients
- 8 oz or 1⅛ cups Frozen whole eggs, thawed
- 12 oz or 1½ cups Nonfat milk
- 2½ oz or ½ cup Whole-wheat flour
- ¼ tsp Baking powder
- ½ tsp Salt
- ¼ tsp Ground black or white pepper
- ⅛ tsp Ground nutmeg
- 8 oz or 2 cups Fresh onions, diced
- 8 oz or 2 cups Fresh red bell peppers, diced
- 2 oz or 2 cups Fresh spinach, chopped
- 1 oz or ⅓ cup Low-fat cheddar cheese, shredded
Quantity
- 8 oz or 1⅛ cups Frozen whole eggs, thawed
- 12 oz or 1½ cups Nonfat milk
- 2½ oz or ½ cup Whole-wheat flour
- ¼ tsp Baking powder
- ½ tsp Salt
- ¼ tsp Ground black or white pepper
- ⅛ tsp Ground nutmeg
- 8 oz or 2 cups Fresh onions, diced
- 8 oz or 2 cups Fresh red bell peppers, diced
- 2 oz or 2 cups Fresh spinach, chopped
- 1 oz or ⅓ cup Low-fat cheddar cheese, shredded
*See Marketing Guide
Ingredients
- 8 oz or 1⅛ cups Frozen whole eggs, thawed
- 12 oz or 1½ cups Nonfat milk
- 2½ oz or ½ cup Whole-wheat flour
- ¼ tsp Baking powder
- ½ tsp Salt
- ¼ tsp Ground black or white pepper
- ⅛ tsp Ground nutmeg
- 8 oz or 2 cups Fresh onions, diced
- 8 oz or 2 cups Fresh red bell peppers, diced
- 2 oz or 2 cups Fresh spinach, chopped
- 1 oz or ⅓ cup Low-fat cheddar cheese, shredded
Quantity
- 8 oz or 1⅛ cups Frozen whole eggs, thawed
- 12 oz or 1½ cups Nonfat milk
- 2½ oz or ½ cup Whole-wheat flour
- ¼ tsp Baking powder
- ½ tsp Salt
- ¼ tsp Ground black or white pepper
- ⅛ tsp Ground nutmeg
- 8 oz or 2 cups Fresh onions, diced
- 8 oz or 2 cups Fresh red bell peppers, diced
- 2 oz or 2 cups Fresh spinach, chopped
- 1 oz or ⅓ cup Low-fat cheddar cheese, shredded
*See Marketing Guide
Instructions
- Preheat oven: Conventional oven: 400 °F.Convection oven: 375 °F.
- Pour eggs into a 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 (optional). Mix for 4 minutes on low speed.
- Combine onions, peppers, spinach, and egg mixture in a large mixing bowl. Stir well.
- Pour egg and vegetable mixture into a baking dish (8” x 8” x 2”) lightly coated with pan release spray.
- Sprinkle cheese over egg mixture.
- Reduce heat on oven and bake at:Conventional oven: 375 °F for 35 minutes. Convection oven: 325 °F for 25 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Critical Control Point: Hold at 140 °F or higher until served.
- Cut each dish into 6 pieces (2” x 3¾”).
- Serve one - 2” x 3¾” piece.
Nutrition INFORMATION
Quiche with Self-Forming Crust USDA Recipe for Family Child Care Homes
Amount Per Serving
1 piece
Calories
149
Total Fat
4
g
6
%
Saturated Fat
1
g
6
%
Cholesterol
143
mg
48
%
Sodium
344
mg
15
%
Total Carbohydrate
18
g
6
%
Dietary Fiber
2
g
8
%
Total Sugars
6
g
7
%
Protein
11
g
22
%
Vitamin A
192
mcg
Vitamin C
64
mg
78
%
Vitamin D
60
IU
400
%
Calcium
140
mg
14
%
Iron
1
mg
6
%
Potassium
343
mg
10
%
N/A=data not available
*Marketing Guide
Yield / Volume
