Quiche With Self-Forming Crust USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Quiche With Self-Forming Crust is a blend of egg whites, red bell peppers, spinach, cheddar cheese, whole-wheat flour, skim milk, and nutmeg.
NSLP/SBP CREDITING INFORMATION
1 piece provides 1 oz equivalent meat alternate, ¹⁄8 cup additional vegetable, and 0.25 oz equivalent grains.
4 from 3 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Quiche-With-Self-Forming-Crust.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

50 Servings

    Weight

    • 3 lb 1 oz Egg whites (frozen), thawed
    • 1 lb 10 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
    • 2⅔ cups 3 Tbsp 1⅔ tsp Whole eggs (frozen), thawed
    • 3 qt Milk, nonfat
    • 3 cups 2 Tbsp Flour, whole wheat
    • ½ tsp Baking powder
    • 1 Tbsp Salt
    • 1 tsp Black or white pepper, ground
    • ½ tsp Nutmeg, ground
    • 3 cups Red bell peppers, fresh, diced
    • 3 cups 2 Tbsp Onions, fresh, chopped
    • 1 qt ⅔ cup 3 Tbsp 1 tsp Spinach, fresh, chopped
    • 1 qt 2½ cups Cheddar cheese, low-fat, shredded

    100 Servings

      Weight

      • 6 lb 2 oz Egg whites (frozen) thawed
      • 3 lb 4 oz Whole eggs (frozen), thawed
      • - - Milk, nonfat
      • 1 lb 12 oz Flour, whole wheat
      • - - Baking powder
      • - - Salt
      • - - Black or white pepper, ground
      • - - Nutmeg, ground
      • 2 lb Red bell peppers, fresh, diced
      • 2 lb Onions, fresh, chopped
      • 1 lb 8 oz Spinach, fresh, chopped
      • 3 lb 4 oz Cheddar cheese, low-fat, shredded

      Measure

      • 3 qt ¼ cup Egg whites (frozen) thawed
      • 1 qt 1¾ cups 1⅓ tsp Whole eggs (frozen), thawed
      • 1 gal 2 qt Milk, nonfat
      • 1 qt 2¼ cups Flour, whole wheat
      • 1 tsp Baking powder
      • 2 Tbsp Salt
      • 2 tsp Black or white pepper, ground
      • 1 tsp Nutmeg, ground
      • 1 qt 2 cup Red bell peppers, fresh, diced
      • 1 qt 1⅓ cup Onions, fresh, chopped
      • 2 qt 1¾ cup Spinach, fresh, chopped
      • 3 qt 1 cup Cheddar cheese, low-fat, shredded

      Quantity
       

      50 Servings

        Weight

        • 3 lb 1 oz Egg whites (frozen), thawed
        • 1 lb 10 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
        • 2⅔ cups 3 Tbsp 1⅔ tsp Whole eggs (frozen), thawed
        • 3 qt Milk, nonfat
        • 3 cups 2 Tbsp Flour, whole wheat
        • ½ tsp Baking powder
        • 1 Tbsp Salt
        • 1 tsp Black or white pepper, ground
        • ½ tsp Nutmeg, ground
        • 3 cups Red bell peppers, fresh, diced
        • 3 cups 2 Tbsp Onions, fresh, chopped
        • 1 qt ⅔ cup 3 Tbsp 1 tsp Spinach, fresh, chopped
        • 1 qt 2½ cups Cheddar cheese, low-fat, shredded

        100 Servings

          Weight

          • 6 lb 2 oz Egg whites (frozen) thawed
          • 3 lb 4 oz Whole eggs (frozen), thawed
          • - - Milk, nonfat
          • 1 lb 12 oz Flour, whole wheat
          • - - Baking powder
          • - - Salt
          • - - Black or white pepper, ground
          • - - Nutmeg, ground
          • 2 lb Red bell peppers, fresh, diced
          • 2 lb Onions, fresh, chopped
          • 1 lb 8 oz Spinach, fresh, chopped
          • 3 lb 4 oz Cheddar cheese, low-fat, shredded

          Measure

          • 3 qt ¼ cup Egg whites (frozen) thawed
          • 1 qt 1¾ cups 1⅓ tsp Whole eggs (frozen), thawed
          • 1 gal 2 qt Milk, nonfat
          • 1 qt 2¼ cups Flour, whole wheat
          • 1 tsp Baking powder
          • 2 Tbsp Salt
          • 2 tsp Black or white pepper, ground
          • 1 tsp Nutmeg, ground
          • 1 qt 2 cup Red bell peppers, fresh, diced
          • 1 qt 1⅓ cup Onions, fresh, chopped
          • 2 qt 1¾ cup Spinach, fresh, chopped
          • 3 qt 1 cup Cheddar cheese, low-fat, shredded

          Ingredients
           

          50 Servings

            Weight

            • 3 lb 1 oz Egg whites (frozen), thawed
            • 1 lb 10 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
            • 2⅔ cups 3 Tbsp 1⅔ tsp Whole eggs (frozen), thawed
            • 3 qt Milk, nonfat
            • 3 cups 2 Tbsp Flour, whole wheat
            • ½ tsp Baking powder
            • 1 Tbsp Salt
            • 1 tsp Black or white pepper, ground
            • ½ tsp Nutmeg, ground
            • 3 cups Red bell peppers, fresh, diced
            • 3 cups 2 Tbsp Onions, fresh, chopped
            • 1 qt ⅔ cup 3 Tbsp 1 tsp Spinach, fresh, chopped
            • 1 qt 2½ cups Cheddar cheese, low-fat, shredded

            100 Servings

              Weight

              • 6 lb 2 oz Egg whites (frozen) thawed
              • 3 lb 4 oz Whole eggs (frozen), thawed
              • - - Milk, nonfat
              • 1 lb 12 oz Flour, whole wheat
              • - - Baking powder
              • - - Salt
              • - - Black or white pepper, ground
              • - - Nutmeg, ground
              • 2 lb Red bell peppers, fresh, diced
              • 2 lb Onions, fresh, chopped
              • 1 lb 8 oz Spinach, fresh, chopped
              • 3 lb 4 oz Cheddar cheese, low-fat, shredded

              Measure

              • 3 qt ¼ cup Egg whites (frozen) thawed
              • 1 qt 1¾ cups 1⅓ tsp Whole eggs (frozen), thawed
              • 1 gal 2 qt Milk, nonfat
              • 1 qt 2¼ cups Flour, whole wheat
              • 1 tsp Baking powder
              • 2 Tbsp Salt
              • 2 tsp Black or white pepper, ground
              • 1 tsp Nutmeg, ground
              • 1 qt 2 cup Red bell peppers, fresh, diced
              • 1 qt 1⅓ cup Onions, fresh, chopped
              • 2 qt 1¾ cup Spinach, fresh, chopped
              • 3 qt 1 cup Cheddar cheese, low-fat, shredded

              Quantity
               

              50 Servings

                Weight

                • 3 lb 1 oz Egg whites (frozen), thawed
                • 1 lb 10 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
                • 2⅔ cups 3 Tbsp 1⅔ tsp Whole eggs (frozen), thawed
                • 3 qt Milk, nonfat
                • 3 cups 2 Tbsp Flour, whole wheat
                • ½ tsp Baking powder
                • 1 Tbsp Salt
                • 1 tsp Black or white pepper, ground
                • ½ tsp Nutmeg, ground
                • 3 cups Red bell peppers, fresh, diced
                • 3 cups 2 Tbsp Onions, fresh, chopped
                • 1 qt ⅔ cup 3 Tbsp 1 tsp Spinach, fresh, chopped
                • 1 qt 2½ cups Cheddar cheese, low-fat, shredded

                100 Servings

                  Weight

                  • 6 lb 2 oz Egg whites (frozen) thawed
                  • 3 lb 4 oz Whole eggs (frozen), thawed
                  • - - Milk, nonfat
                  • 1 lb 12 oz Flour, whole wheat
                  • - - Baking powder
                  • - - Salt
                  • - - Black or white pepper, ground
                  • - - Nutmeg, ground
                  • 2 lb Red bell peppers, fresh, diced
                  • 2 lb Onions, fresh, chopped
                  • 1 lb 8 oz Spinach, fresh, chopped
                  • 3 lb 4 oz Cheddar cheese, low-fat, shredded

                  Measure

                  • 3 qt ¼ cup Egg whites (frozen) thawed
                  • 1 qt 1¾ cups 1⅓ tsp Whole eggs (frozen), thawed
                  • 1 gal 2 qt Milk, nonfat
                  • 1 qt 2¼ cups Flour, whole wheat
                  • 1 tsp Baking powder
                  • 2 Tbsp Salt
                  • 2 tsp Black or white pepper, ground
                  • 1 tsp Nutmeg, ground
                  • 1 qt 2 cup Red bell peppers, fresh, diced
                  • 1 qt 1⅓ cup Onions, fresh, chopped
                  • 2 qt 1¾ cup Spinach, fresh, chopped
                  • 3 qt 1 cup Cheddar cheese, low-fat, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 3 lb 1 oz Egg whites (frozen), thawed
                    • 1 lb 10 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
                    • 2⅔ cups 3 Tbsp 1⅔ tsp Whole eggs (frozen), thawed
                    • 3 qt Milk, nonfat
                    • 3 cups 2 Tbsp Flour, whole wheat
                    • ½ tsp Baking powder
                    • 1 Tbsp Salt
                    • 1 tsp Black or white pepper, ground
                    • ½ tsp Nutmeg, ground
                    • 3 cups Red bell peppers, fresh, diced
                    • 3 cups 2 Tbsp Onions, fresh, chopped
                    • 1 qt ⅔ cup 3 Tbsp 1 tsp Spinach, fresh, chopped
                    • 1 qt 2½ cups Cheddar cheese, low-fat, shredded

                    100 Servings

                      Weight

                      • 6 lb 2 oz Egg whites (frozen) thawed
                      • 3 lb 4 oz Whole eggs (frozen), thawed
                      • - - Milk, nonfat
                      • 1 lb 12 oz Flour, whole wheat
                      • - - Baking powder
                      • - - Salt
                      • - - Black or white pepper, ground
                      • - - Nutmeg, ground
                      • 2 lb Red bell peppers, fresh, diced
                      • 2 lb Onions, fresh, chopped
                      • 1 lb 8 oz Spinach, fresh, chopped
                      • 3 lb 4 oz Cheddar cheese, low-fat, shredded

                      Measure

                      • 3 qt ¼ cup Egg whites (frozen) thawed
                      • 1 qt 1¾ cups 1⅓ tsp Whole eggs (frozen), thawed
                      • 1 gal 2 qt Milk, nonfat
                      • 1 qt 2¼ cups Flour, whole wheat
                      • 1 tsp Baking powder
                      • 2 Tbsp Salt
                      • 2 tsp Black or white pepper, ground
                      • 1 tsp Nutmeg, ground
                      • 1 qt 2 cup Red bell peppers, fresh, diced
                      • 1 qt 1⅓ cup Onions, fresh, chopped
                      • 2 qt 1¾ cup Spinach, fresh, chopped
                      • 3 qt 1 cup Cheddar cheese, low-fat, shredded

                      Quantity
                       

                      50 Servings

                        Weight

                        • 3 lb 1 oz Egg whites (frozen), thawed
                        • 1 lb 10 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
                        • 2⅔ cups 3 Tbsp 1⅔ tsp Whole eggs (frozen), thawed
                        • 3 qt Milk, nonfat
                        • 3 cups 2 Tbsp Flour, whole wheat
                        • ½ tsp Baking powder
                        • 1 Tbsp Salt
                        • 1 tsp Black or white pepper, ground
                        • ½ tsp Nutmeg, ground
                        • 3 cups Red bell peppers, fresh, diced
                        • 3 cups 2 Tbsp Onions, fresh, chopped
                        • 1 qt ⅔ cup 3 Tbsp 1 tsp Spinach, fresh, chopped
                        • 1 qt 2½ cups Cheddar cheese, low-fat, shredded

                        100 Servings

                          Weight

                          • 6 lb 2 oz Egg whites (frozen) thawed
                          • 3 lb 4 oz Whole eggs (frozen), thawed
                          • - - Milk, nonfat
                          • 1 lb 12 oz Flour, whole wheat
                          • - - Baking powder
                          • - - Salt
                          • - - Black or white pepper, ground
                          • - - Nutmeg, ground
                          • 2 lb Red bell peppers, fresh, diced
                          • 2 lb Onions, fresh, chopped
                          • 1 lb 8 oz Spinach, fresh, chopped
                          • 3 lb 4 oz Cheddar cheese, low-fat, shredded

                          Measure

                          • 3 qt ¼ cup Egg whites (frozen) thawed
                          • 1 qt 1¾ cups 1⅓ tsp Whole eggs (frozen), thawed
                          • 1 gal 2 qt Milk, nonfat
                          • 1 qt 2¼ cups Flour, whole wheat
                          • 1 tsp Baking powder
                          • 2 Tbsp Salt
                          • 2 tsp Black or white pepper, ground
                          • 1 tsp Nutmeg, ground
                          • 1 qt 2 cup Red bell peppers, fresh, diced
                          • 1 qt 1⅓ cup Onions, fresh, chopped
                          • 2 qt 1¾ cup Spinach, fresh, chopped
                          • 3 qt 1 cup Cheddar cheese, low-fat, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 3 lb 1 oz Egg whites (frozen), thawed
                            • 1 lb 10 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
                            • 2⅔ cups 3 Tbsp 1⅔ tsp Whole eggs (frozen), thawed
                            • 3 qt Milk, nonfat
                            • 3 cups 2 Tbsp Flour, whole wheat
                            • ½ tsp Baking powder
                            • 1 Tbsp Salt
                            • 1 tsp Black or white pepper, ground
                            • ½ tsp Nutmeg, ground
                            • 3 cups Red bell peppers, fresh, diced
                            • 3 cups 2 Tbsp Onions, fresh, chopped
                            • 1 qt ⅔ cup 3 Tbsp 1 tsp Spinach, fresh, chopped
                            • 1 qt 2½ cups Cheddar cheese, low-fat, shredded

                            100 Servings

                              Weight

                              • 6 lb 2 oz Egg whites (frozen) thawed
                              • 3 lb 4 oz Whole eggs (frozen), thawed
                              • - - Milk, nonfat
                              • 1 lb 12 oz Flour, whole wheat
                              • - - Baking powder
                              • - - Salt
                              • - - Black or white pepper, ground
                              • - - Nutmeg, ground
                              • 2 lb Red bell peppers, fresh, diced
                              • 2 lb Onions, fresh, chopped
                              • 1 lb 8 oz Spinach, fresh, chopped
                              • 3 lb 4 oz Cheddar cheese, low-fat, shredded

                              Measure

                              • 3 qt ¼ cup Egg whites (frozen) thawed
                              • 1 qt 1¾ cups 1⅓ tsp Whole eggs (frozen), thawed
                              • 1 gal 2 qt Milk, nonfat
                              • 1 qt 2¼ cups Flour, whole wheat
                              • 1 tsp Baking powder
                              • 2 Tbsp Salt
                              • 2 tsp Black or white pepper, ground
                              • 1 tsp Nutmeg, ground
                              • 1 qt 2 cup Red bell peppers, fresh, diced
                              • 1 qt 1⅓ cup Onions, fresh, chopped
                              • 2 qt 1¾ cup Spinach, fresh, chopped
                              • 3 qt 1 cup Cheddar cheese, low-fat, shredded

                              Quantity
                               

                              50 Servings

                                Weight

                                • 3 lb 1 oz Egg whites (frozen), thawed
                                • 1 lb 10 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
                                • 2⅔ cups 3 Tbsp 1⅔ tsp Whole eggs (frozen), thawed
                                • 3 qt Milk, nonfat
                                • 3 cups 2 Tbsp Flour, whole wheat
                                • ½ tsp Baking powder
                                • 1 Tbsp Salt
                                • 1 tsp Black or white pepper, ground
                                • ½ tsp Nutmeg, ground
                                • 3 cups Red bell peppers, fresh, diced
                                • 3 cups 2 Tbsp Onions, fresh, chopped
                                • 1 qt ⅔ cup 3 Tbsp 1 tsp Spinach, fresh, chopped
                                • 1 qt 2½ cups Cheddar cheese, low-fat, shredded

                                100 Servings

                                  Weight

                                  • 6 lb 2 oz Egg whites (frozen) thawed
                                  • 3 lb 4 oz Whole eggs (frozen), thawed
                                  • - - Milk, nonfat
                                  • 1 lb 12 oz Flour, whole wheat
                                  • - - Baking powder
                                  • - - Salt
                                  • - - Black or white pepper, ground
                                  • - - Nutmeg, ground
                                  • 2 lb Red bell peppers, fresh, diced
                                  • 2 lb Onions, fresh, chopped
                                  • 1 lb 8 oz Spinach, fresh, chopped
                                  • 3 lb 4 oz Cheddar cheese, low-fat, shredded

                                  Measure

                                  • 3 qt ¼ cup Egg whites (frozen) thawed
                                  • 1 qt 1¾ cups 1⅓ tsp Whole eggs (frozen), thawed
                                  • 1 gal 2 qt Milk, nonfat
                                  • 1 qt 2¼ cups Flour, whole wheat
                                  • 1 tsp Baking powder
                                  • 2 Tbsp Salt
                                  • 2 tsp Black or white pepper, ground
                                  • 1 tsp Nutmeg, ground
                                  • 1 qt 2 cup Red bell peppers, fresh, diced
                                  • 1 qt 1⅓ cup Onions, fresh, chopped
                                  • 2 qt 1¾ cup Spinach, fresh, chopped
                                  • 3 qt 1 cup Cheddar cheese, low-fat, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 3 lb 1 oz Egg whites (frozen), thawed
                                    • 1 lb 10 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
                                    • 2⅔ cups 3 Tbsp 1⅔ tsp Whole eggs (frozen), thawed
                                    • 3 qt Milk, nonfat
                                    • 3 cups 2 Tbsp Flour, whole wheat
                                    • ½ tsp Baking powder
                                    • 1 Tbsp Salt
                                    • 1 tsp Black or white pepper, ground
                                    • ½ tsp Nutmeg, ground
                                    • 3 cups Red bell peppers, fresh, diced
                                    • 3 cups 2 Tbsp Onions, fresh, chopped
                                    • 1 qt ⅔ cup 3 Tbsp 1 tsp Spinach, fresh, chopped
                                    • 1 qt 2½ cups Cheddar cheese, low-fat, shredded

                                    100 Servings

                                      Weight

                                      • 6 lb 2 oz Egg whites (frozen) thawed
                                      • 3 lb 4 oz Whole eggs (frozen), thawed
                                      • - - Milk, nonfat
                                      • 1 lb 12 oz Flour, whole wheat
                                      • - - Baking powder
                                      • - - Salt
                                      • - - Black or white pepper, ground
                                      • - - Nutmeg, ground
                                      • 2 lb Red bell peppers, fresh, diced
                                      • 2 lb Onions, fresh, chopped
                                      • 1 lb 8 oz Spinach, fresh, chopped
                                      • 3 lb 4 oz Cheddar cheese, low-fat, shredded

                                      Measure

                                      • 3 qt ¼ cup Egg whites (frozen) thawed
                                      • 1 qt 1¾ cups 1⅓ tsp Whole eggs (frozen), thawed
                                      • 1 gal 2 qt Milk, nonfat
                                      • 1 qt 2¼ cups Flour, whole wheat
                                      • 1 tsp Baking powder
                                      • 2 Tbsp Salt
                                      • 2 tsp Black or white pepper, ground
                                      • 1 tsp Nutmeg, ground
                                      • 1 qt 2 cup Red bell peppers, fresh, diced
                                      • 1 qt 1⅓ cup Onions, fresh, chopped
                                      • 2 qt 1¾ cup Spinach, fresh, chopped
                                      • 3 qt 1 cup Cheddar cheese, low-fat, shredded

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 3 lb 1 oz Egg whites (frozen), thawed
                                        • 1 lb 10 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
                                        • 2⅔ cups 3 Tbsp 1⅔ tsp Whole eggs (frozen), thawed
                                        • 3 qt Milk, nonfat
                                        • 3 cups 2 Tbsp Flour, whole wheat
                                        • ½ tsp Baking powder
                                        • 1 Tbsp Salt
                                        • 1 tsp Black or white pepper, ground
                                        • ½ tsp Nutmeg, ground
                                        • 3 cups Red bell peppers, fresh, diced
                                        • 3 cups 2 Tbsp Onions, fresh, chopped
                                        • 1 qt ⅔ cup 3 Tbsp 1 tsp Spinach, fresh, chopped
                                        • 1 qt 2½ cups Cheddar cheese, low-fat, shredded

                                        100 Servings

                                          Weight

                                          • 6 lb 2 oz Egg whites (frozen) thawed
                                          • 3 lb 4 oz Whole eggs (frozen), thawed
                                          • - - Milk, nonfat
                                          • 1 lb 12 oz Flour, whole wheat
                                          • - - Baking powder
                                          • - - Salt
                                          • - - Black or white pepper, ground
                                          • - - Nutmeg, ground
                                          • 2 lb Red bell peppers, fresh, diced
                                          • 2 lb Onions, fresh, chopped
                                          • 1 lb 8 oz Spinach, fresh, chopped
                                          • 3 lb 4 oz Cheddar cheese, low-fat, shredded

                                          Measure

                                          • 3 qt ¼ cup Egg whites (frozen) thawed
                                          • 1 qt 1¾ cups 1⅓ tsp Whole eggs (frozen), thawed
                                          • 1 gal 2 qt Milk, nonfat
                                          • 1 qt 2¼ cups Flour, whole wheat
                                          • 1 tsp Baking powder
                                          • 2 Tbsp Salt
                                          • 2 tsp Black or white pepper, ground
                                          • 1 tsp Nutmeg, ground
                                          • 1 qt 2 cup Red bell peppers, fresh, diced
                                          • 1 qt 1⅓ cup Onions, fresh, chopped
                                          • 2 qt 1¾ cup Spinach, fresh, chopped
                                          • 3 qt 1 cup 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 cup (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 50 servings, use 2 pans.
                                            For 100 servings, use 4 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 135 °F or higher.
                                          • Portion: Cut each pan 5 x 5 (25 pieces per pan).
                                            Serve 1 piece (about 2³⁄8" x 4").

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Quiche With Self-Forming Crust USDA Recipe for Schools
                                          Amount Per Serving 1 piece
                                          Calories 116 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 1g6%
                                          Cholesterol 59mg20%
                                          Sodium 369mg16%
                                          Potassium 203mg6%
                                          Total Carbohydrate 11g4%
                                          Dietary Fiber 1g4%
                                          Total Sugars 4g4%
                                          Protein 12g24%
                                          Vitamin D 40IU267%
                                          Calcium 152mg15%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Mature onions: 1 lb 4 oz
                                          Spinach: 12 oz
                                          Red bell peppers: 1 lb 4 oz
                                          100 Servings:
                                          Mature onions: 2 lb 8 oz
                                          Spinach: 1 lb 8 oz
                                          Red bell peppers: 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
                                          50 Servings:
                                          About 16 lb 2 oz
                                          About 2 gal ¹⁄4 cup/2 steam table pans (12" x 20" x 2¹⁄2")
                                          100 Servings:
                                          About 32 lb 4 oz
                                          About 4 gal ¹⁄2 cup/4 steam table pans (12" x 20" x 2¹⁄2")