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Mushroom Quiche
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 011 00
MUSHROOM QUICHE
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
199 cal
16 g
11 g
10 g
114 mg
267 mg
231 mg
Ingredient
Weight
Measure
Issue
MUSHROOMS,CANNED,SLICED,DRAINED
4-1/8 lbs
3 qts
ONIONS,FRESH,CHOPPED
2-1/3 lbs
1 qts 2-5/8 cup
2-5/8 lbs
CHEESE,SWISS,SHREDDED
3-3/4 lbs
1 gal
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
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
Method
1 Lightly spray each steam table pan with non-stick cooking spray. Combine mushrooms, onions and cheese. Spread 1-3/4 quarts
evenly over bottom of 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 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 heat 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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Mushroom Quiche

Yield: 100 Portion: 4-1/2 Ounces
Calories: 199 cal
Carbohydrates: 16 g
Protein: 11 g
Fat: 10 g
Cholesterol: 114 mg
Sodium: 267 mg
Calcium: 231 mg

Ingredient Weight Measure Issue
MUSHROOMS,CANNED,SLICED,DRAINED 4-1/8 lbs 3 qts
ONIONS,FRESH,CHOPPED 2-1/3 lbs 1 qts 2-5/8 cup 2-5/8 lbs
CHEESE,SWISS,SHREDDED 3-3/4 lbs 1 gal
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
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

Method:
1 Lightly spray each steam table pan with non-stick cooking spray. Combine mushrooms, onions and cheese. Spread 1-3/4 quarts
evenly over bottom of 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 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 heat 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/mushroom_quiche.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence