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, .

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