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3.50 from 4 votes

Quiche With Self-Forming Crust USDA Recipe for Schools

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.
Course: Main Course, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Breakfast, Lunch
Conventional Meal Category: Vegetarian, Main Dish (Entrée)
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Dark Green Vegetable, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Fall, Spring
50 Servings
Calories: 116

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

      -

      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

          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").

          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.

          Nutrition

          Serving: 1piece | Calories: 116 | Total Carbohydrate: 11g | Protein: 12g | Total Fat: 3g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 369mg | Potassium: 203mg | Dietary Fiber: 1g | Total Sugars: 4g | Vitamin D: 40IU | Calcium: 152mg | Iron: 1mg