Leek & Roasted Pepper Quiche
Ingredients
Pastry
Filling
Custard
Instructions
- 1
Make pastry and line 10 (9-inch) pie shells.
- 2
Sauté mushrooms in butter until softened and liquid has evaporated. Weight after sautéing should equal 2 lbs. Reserve.
- 3
Sauté onions in butter until tender and slightly browned. Add leeks and continue cooking until wilted.
- 4
Add reserved mushrooms and roasted peppers to sautéed onions. Scale 10 oz vegetable mixture into each quiche shell.
- 5
Toss cheese with flour. Sprinkle 6 oz cheese over vegetables in each pan.
- 6
Whip egg whites until frothy. Add whole eggs and blend until just mixed.
- 7
Combine eggs, milk, and white pepper. Scale 11 oz of egg-milk mixture over cheese in each pan (approximately 1 1/2 cups).
- 8
Set pans on 18x26x1-inch baking pan. Bake at 325°F until quiche reaches internal temperature of 180°F, about 1 hour.
💡 Cook's Notes
This is a commercial/bulk recipe that makes 10 (9-inch) quiches. Scale down proportionally for home use. For a single quiche, divide all ingredients by 10. Thaw 1 lb frozen broccoli cuts in a colander and drain. Steam 1 lb finely chopped carrots and drain. Mix vegetables together. Combine 4 lbs 12 oz shredded processed Swiss cheese and 5 1/2 oz flour. In each quiche shell, scale 8 oz cheese then 3 oz drained vegetables. Prepare the liquid by whipping 1 lb egg whites until frothy and mixing with 3 lbs 12 oz slightly beaten whole eggs. Add 5 lbs 10 oz milk, 1 tsp nutmeg, and 2 tsp white pepper. Proceed as for Leek and Roasted Pepper Quiche.
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