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Broccoli Quiche
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 011 01
BROCCOLI QUICHE
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
201 cal
16 g
12 g
10 g
114 mg
194 mg
242 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED
1-1/8 lbs
3-3/8 cup
1-1/3 lbs
BROCCOLI,FROZEN,CHOPPED
6 lbs
1 gal
3-3/4 lbs
1 gal
CHEESE,SWISS,SHREDDED
FLOUR,WHEAT,BREAD
3-1/3 lbs
2 qts 3 cup
MILK,NONFAT,DRY
1-1/4 oz
1/2 cup
SALT
3/8 oz
1/3 tsp
SUGAR,GRANULATED
1-3/4 oz
1/4 cup 1/3 tbsp
BAKING SODA
5/8 oz
1 tbsp
SHORTENING
7-1/4 oz
1 cup
11-3/8 oz
1 qts 3/4 cup
MILK,NONFAT,DRY
WATER,WARM
11-1/2 lbs
1 gal 1-1/2 qts
EGGS,WHOLE,FROZEN
5 lbs
2 qts 1-3/8 cup
GARLIC POWDER
3/4 oz
2-2/3 tbsp
NUTMEG,GROUND
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
Method
1 Lightly spray each steam table pan with non-stick cooking spray. Thaw broccoli. Combine broccoli, onions and cheese. Spread
about 2 quarts mixture in each sprayed and floured pan.
2 Combine flour, milk, salt, sugar and soda in mixer bowl.
3 Cut in shortening or oil until evenly distributed and granular in appearance, about 1 minute.
4 Reconstitute milk.
5 Add eggs, nutmeg and black pepper to milk; blend in garlic powder.
6 Add egg-milk mixture gradually to flour mixture. Scrape down bowl; beat 2 minutes at medium speed.
7 Pour about 9-1/2 cups batter over cheese and vegetable mixture in each pan. Stir gently.
8 Using a convection oven, bake at 350 F. 15 minutes on low fan, closed vent; reduce temperature to 325 F.; bake an additional 30
minutes or until set and lightly browned. Let stand 10 minutes. Cut 5 by 5. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.



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Broccoli Quiche

Yield: 100 Portion: 4-1/2 Ounces
Calories: 201 cal
Carbohydrates: 16 g
Protein: 12 g
Fat: 10 g
Cholesterol: 114 mg
Sodium: 194 mg
Calcium: 242 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 1-1/8 lbs 3-3/8 cup 1-1/3 lbs
BROCCOLI,FROZEN,CHOPPED 6 lbs 1 gal
CHEESE,SWISS,SHREDDED 3-3/4 lbs 1 gal
FLOUR,WHEAT,BREAD 3-1/3 lbs 2 qts 3 cup
MILK,NONFAT,DRY 1-1/4 oz 1/2 cup
SALT 3/8 oz 1/3 tsp
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
BAKING SODA 5/8 oz 1 tbsp
SHORTENING 7-1/4 oz 1 cup
MILK,NONFAT,DRY 11-3/8 oz 1 qts 3/4 cup
WATER,WARM 11-1/2 lbs 1 gal 1-1/2 qts
EGGS,WHOLE,FROZEN 5 lbs 2 qts 1-3/8 cup
GARLIC POWDER 3/4 oz 2-2/3 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp

Method:
1 Lightly spray each steam table pan with non-stick cooking spray. Thaw broccoli. Combine broccoli, onions and cheese. Spread
about 2 quarts mixture in each sprayed and floured pan.
2 Combine flour, milk, salt, sugar and soda in mixer bowl.
3 Cut in shortening or oil until evenly distributed and granular in appearance, about 1 minute.
4 Reconstitute milk.
5 Add eggs, nutmeg and black pepper to milk; blend in garlic powder.
6 Add egg-milk mixture gradually to flour mixture. Scrape down bowl; beat 2 minutes at medium speed.
7 Pour about 9-1/2 cups batter over cheese and vegetable mixture in each pan. Stir gently.
8 Using a convection oven, bake at 350 F. 15 minutes on low fan, closed vent; reduce temperature to 325 F.; bake an additional 30
minutes or until set and lightly browned. Let stand 10 minutes. Cut 5 by 5. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cheese_and_eggs/broccoli_quiche.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence