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.
Category: Leafy Greens | CACFP Peppers | CACFP Eggs | CACFP

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

  1. Preheat oven:
    • Conventional oven: 400 °F.
    • Convection oven: 375 °F.
  2. Pour eggs into a mixer. Using a wire whip attachment, mix on low speed for 2 minutes. DO NOT OVERMIX.
  3. Add milk, flour, baking powder, salt, pepper, and nutmeg (optional). Mix for 4 minutes on low speed.
  4. Combine onions, peppers, spinach,and egg mixture in a large mixing bowl. Stir well.
  5. Pour egg and vegetable mixture into a baking dish (8” x 8” x 2”) lightly coated with pan release spray.
  6. Sprinkle cheese over egg mixture.
  7. Reduce heat on oven and bake at:
    • Conventional oven: 375 °F for 35 minutes.
    • Convection oven: 325 °F for 25 minutes.
  8. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  9. Critical Control Point: Hold at 140 °F or higher until served.
  10. Cut each dish into 6 pieces (2” x 3 ¾”).
  11. Serve one - 2” x 3 ¾” piece.
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