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San Francisco Market Quiche

January 1, 2009

1 Min Read
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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 pea-sized crumbs. Gradually add water and mix gently until dough forms loose ball. Divide dough into 4 balls. Cover and refrigerate at least 30 minutes.

Whisk together eggs, Pet® Evaporated Milk, salt, pepper, nutmeg and ½ cup basil.

Preheat conventional oven to 375°F. On lightly floured surface, roll one dough ball into 12" circle. Place crust into 1" pie pan, trim and crimp edges. Repeat with additional dough balls. Bake 15-20 minutes or until edges turn light brown.

Place 2 Tbsp. basil and 2½ cups Fontina in each par-baked crust. Divide egg/milk mixture equally between 4 crusts and top each with ½ cup Parmesan cheese, tomato slices and another ¼ cup Parmesan cheese. Bake approximately 40 to 45 minutes or until center is set. Cool 5 to 10 minutes. Cut each quiche into 6 equal slices.

To assemble single serving: Serve 1 wedge.

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