3 pounds all-purpose flour
2 pounds shortening
1 1/2 ounces salt
1 1/2 cups cold water (1 1/2 to 1 3/4)
84 ounces mushrooms (AP), coarsely chopped
8 ounces butter
12 ounces onions, coarsely chopped
44 ounces leeks (EP), thinly sliced
20 ounces roasted red peppers coarsely chopped
60 ounces swiss cheese, shredded
4 ounces all-purpose flour
12 ounces egg whites
44 ounces eggs, whole beaten slightly
1 3/4 quarts milk
3/4 teaspoon white pepper
3/4 teaspoon crushed red pepper
Servings: 50
1. Make pastry according to directions Line 10 9-inch pie shells.
2. Sauté mushrooms in butter until softened and liquid has evaporated. Weight after sautéing should equal 2 lb. Reserve for later step.
3. Sauté onions in butter until tender and slightly browned. Add leeks and continue cooking until wilted.
4. Add mushrooms reserved from earlier step and roasted peppers to sautéed onions. Scale 10 oz vegetable mixture in 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 spices. Scale 11 oz of egg-milk mixture over cheese in each pan (approximately 1 1/2 cups). Set pans on 18x26x1-inch pan. Bake at 325°F until quiche reaches 180°F, about 1 hour.
Vegetable base can be substituted for chicken base. Adjust salt as necessary.
VARIATION:
Vegetable Quiche. Thaw 1 lb frozen broccoli cuts in a colander. Drain. Steam 1 lb finely chopped carrots. Drain. Mix vegetables together. Combine 4 lb 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 lb 12 oz slightly beaten whole eggs. Add 5 lb 10 oz milk, 1 tsp nutmeg, and 2 tsp white pepper. Proceed as for Leek and Roasted Vegetable Quiche.
2 pounds shortening
1 1/2 ounces salt
1 1/2 cups cold water (1 1/2 to 1 3/4)
84 ounces mushrooms (AP), coarsely chopped
8 ounces butter
12 ounces onions, coarsely chopped
44 ounces leeks (EP), thinly sliced
20 ounces roasted red peppers coarsely chopped
60 ounces swiss cheese, shredded
4 ounces all-purpose flour
12 ounces egg whites
44 ounces eggs, whole beaten slightly
1 3/4 quarts milk
3/4 teaspoon white pepper
3/4 teaspoon crushed red pepper
Servings: 50
1. Make pastry according to directions Line 10 9-inch pie shells.
2. Sauté mushrooms in butter until softened and liquid has evaporated. Weight after sautéing should equal 2 lb. Reserve for later step.
3. Sauté onions in butter until tender and slightly browned. Add leeks and continue cooking until wilted.
4. Add mushrooms reserved from earlier step and roasted peppers to sautéed onions. Scale 10 oz vegetable mixture in 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 spices. Scale 11 oz of egg-milk mixture over cheese in each pan (approximately 1 1/2 cups). Set pans on 18x26x1-inch pan. Bake at 325°F until quiche reaches 180°F, about 1 hour.
Vegetable base can be substituted for chicken base. Adjust salt as necessary.
VARIATION:
Vegetable Quiche. Thaw 1 lb frozen broccoli cuts in a colander. Drain. Steam 1 lb finely chopped carrots. Drain. Mix vegetables together. Combine 4 lb 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 lb 12 oz slightly beaten whole eggs. Add 5 lb 10 oz milk, 1 tsp nutmeg, and 2 tsp white pepper. Proceed as for Leek and Roasted Vegetable Quiche.
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