Onion and mushroom quiche
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | quarts | WATER; WARM |
| 4 | pounds | CHEESE MOZZARELLA |
| 50 | EGGS SHELL | |
| 1¼ | pounds | MILK; DRY NON-FAT L HEAT |
| 2 | ounces | MILK; DRY NON-FAT L HEAT |
| 1 | ounce | GARLIC DEHY GRA |
| 7⅛ | pounds | MUSHROOMS 16 OZ |
| 2⅝ | pounds | ONIONS DRY |
| 2¾ | pounds | FLOUR GEN PURPOSE 10LB |
| 2 | ounces | SUGAR; GRANULATED 10 LB |
| 7½ | ounce | SHORTENING; 3LB |
| ½ | ounce | BAKING SODA |
| 2 | teaspoons | SALT TABLE 5LB |
Directions
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN 325 F. OVEN
1. COMBINE MUSHROOMS, ONIONS, GARLIC AND CHEESE. SPREAD EQUAL PORTIONS (ABOUT 2 ½ QT) EVENLY OVER BOTTOM OF EACH GREASED AND FLOURED PAN.
2. COMBINE FLOUR, MILK, SALT, SUGAR AND SODA IN MIXER BOWL.
3. CUT IN SHORTENING UNTIL EVENLY DISTRIBUTED AND GRANULAR IN APPEARANCE.
4. RECONSTITUTE MILK.
5. ADD EGGS TO MILK; BLEND.
6. GRADUALLY ADD EGG-MILK MIXTURE TO FLOUR MIXTURE. SCRAPE DOWN BOWL; BEAT 1 MINUTE OF MEDIUM SPEED.
7. POUR EQUAL QUANTITY (ABOUT 2 ½ QT) BATTER OVER CHEESE AND VEGETABLE MIXTURE IN EACH PAN.
8. BAKE AT 400 F. 15 MINUUTES; REDUCE HEAT TO 325 F.; BAKE 50 MINUTES.
LET STAND 5 MINUTES TO SET. CUT 5 BY 5.
NOTE: 1. IN STEP 1, 2 LB 15 OZ DRY ONIONS A.P. WILL YIELD 2 LB 10 OZ CHOPPED ONIONS.
NOTE: 2. IN BAKING, FLOUR MIXTURE WILL SINK TO BOTTOM AND FORM A ¼- INCH THICK CRUST UNDERNEATH A CUSTARD-TYPE FILLING.
Recipe Number: F01100
SERVING SIZE: 1 SQUARE (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .