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Рецепт Onion And Mushroom Quiche
by Global Cookbook

Onion And Mushroom Quiche
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  Порций: 12

Ингредиенты

  • 5 quart WATER, Hot
  • 4 lb CHEESE MOZZARELLA
  • 50 x Large eggs SHELL
  • 1 1/4 lb Lowfat milk, DRY NON-FAT L HEAT
  • 2 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 1 ounce GARLIC DEHY GRA
  • 7 1/8 lb MUSHROOMS 16 Ounce
  • 2 5/8 lb ONIONS DRY
  • 2 3/4 lb FLOUR GEN PURPOSE 10LB
  • 2 ounce SUGAR, GRANULATED 10 LB
  • 7 1/2 ounce SHORTENING, 3LB
  • 1/2 ounce BAKING SODA
  • 2 tsp SALT TABLE 5LB

Инструкции

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN 325 F. OVEN
  2. COMBINE MUSHROOMS, ONIONS, GARLIC AND CHEESE. SPREAD EQUAL PORTIONS (ABOUT 2 1/2 Quart) Proportionately OVER BOTTOM OF EACH GREASED AND FLOURED PAN.
  3. COMBINE FLOUR, Lowfat milk, SALT, SUGAR AND SODA IN MIXER BOWL.
  4. CUT IN SHORTENING Till Proportionately DISTRIBUTED AND GRANULAR IN APPEARANCE.
  5. RECONSTITUTE Lowfat milk.
  6. Add in Large eggs TO Lowfat milk; BLEND.
  7. GRADUALLY Add in EGG-Lowfat milk Mix TO FLOUR Mix. SCRAPE DOWN BOWL; BEAT1 MINUTE OF MEDIUM SPEED.
  8. POUR EQUAL QUANTITY (ABOUT 2 1/2 Quart) BATTER OVER CHEESE AND VEGETABLE Mix IN EACH PAN.
  9. BAKE AT 400 F. 15 MINUUTES; REDUCE HEAT TO 325 F.; BAKE 50 Min. LET STAND 5 Min TO SET. CUT 5 BY 5.
  10. NOTE:
  11. IN STEP 1, 2 LB 15 Ounce DRY ONIONS A.P. WILL YIELD 2 LB 10 Ounce Minced ONIONS.
  12. NOTE:
  13. IN BAKING, FLOUR Mix WILL SINK TO BOTTOM AND FORM A 1/4- INCH THICK CRUST UNDERNEATH A CUSTARD-TYPE FILLING.
  14. SERVING SIZE: 1 SQUARE (