Quiche with Self-Forming Crust
6 servings
For 25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
One 2” x 3 ¾” piece provides:
- ½ cup vegetable (⅛ cup additional vegetable, ⅜ cup other vegetable), and 1 oz equivalent meat alternate.
Ingredients
Quiche with Self-Forming Crust
| 1 ⅛ cups or 8 oz Frozen whole eggs, thawed |
| 1 ½ cups or 12 oz Nonfat milk |
| ½ cup or 2 ½ oz Whole-wheat flour |
| ¼ tsp Baking powder |
| ½ tsp Salt |
| ¼ tsp Ground black or white pepper |
| ⅛ tsp Ground nutmeg |
| 2 cups or 8 oz Fresh onions, diced |
| 2 cups or 8 oz Fresh red bell peppers, diced |
| 2 cups or 2 oz Fresh spinach, chopped |
| ⅓ cup or 1 oz Low-fat cheddar cheese, shredded |
Quiche with Self-Forming Crust Directions
- 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 3 ¾”).
- Serve one - 2” x 3 ¾” piece.
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
