Yield: 4 quiches, 48 servings. Pie Crust: 4 cups flour 2 tsp. salt 1½ cups Crisco® 3-lb. Regular Shortening ½ to 1cup ice-cold water Filling: 16 large eggs 2 qt. Pet® Evaporated Milk 1 Tbsp. + 1 tsp. salt ½ tsp. black pepper ½ tsp. ground nutmeg 1 cup basil, fresh, chopped 10 cups Fontina cheese, shredded 3 cups Parmesan cheese, shredded 8 Roma tomatoes, sliced 1/16” thick Blend flour and salt. Cut Crisco® Regular Shortening into flour mixture until mixture resembles coarse ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.