Quiche With Self-Forming Crust

Quiche With Self-Forming Crust is a blend of egg whites, red bell peppers, spinach, cheddar cheese, whole-wheat flour, skim milk, and nutmeg.

24 Egg whites  (OR 6 cups)

12 Whole eggs (OR 3 cups)

6 cups milk

3 cups 2 Tbsp Flour, Regular or Whole Wheat

¹⁄2 tsp Baking powder

1 Tbsp Salt 

1 tsp Black or white pepper, ground 

¹⁄2 tsp Nutmeg, ground

3 cup Red bell peppers, fresh, diced

3 cup Onions, fresh, chopped

12 oz Spinach, fresh, chopped

1 lb 10 oz Cheddar cheese, low-fat, shredded

Pour egg whites and eggs into a commercial mixer (batch as needed). Using a wire whip attachment, mix on low speed for 2 minutes. DO NOT OVERMIX.  Add milk, flour, baking powder, salt, pepper, and nutmeg. Mix for 4 minutes on low speed. 

Combine peppers, onions, spinach, and egg mixture in a large bowl. Stir well. Pour 3 qt 2 cup (about 7 lb) egg and vegetable mixture into a steam table pan (12" x 20" x 2¹⁄2") lightly coated with pan-release spray. You will need to use 2 pans. Sprinkle 3¹⁄4 cup (about 13 oz) cheese over each pan. Bake: Conventional oven: 375 °F for 50–60 minutes. Cut each pan 5 x 5 (25 pieces per pan). 

Makes 25 servings of 2 pieces (about 2³⁄8" x 4" ).