All the richness of traditional Quiche Lorraine, with a homestyle spin: condensed cream of celery soup join pasteurized eggs to form the custardy base.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|frozen liquid egg||8 lb.||3 3/4 qt.|
|pre baked deep dish pie shell||6 lb.||16 ea.|
|Swiss cheese||4 lb.||3 1/2 qt.|
|onion||2 lb.||5 333/1000 cups|
|frozen spinach||2.5 lb.||5 333/1000 cups|
|1. In large bowl combine soup and eggs. Blend well with wire whip.|
|2. Preheat convection oven to 350°F. To assemble: Cover each pie shell with 1/3 cup (1-1/2 oz.) cheese, 1/3 cup (2 oz.) onions and 1/3 cup (2-1/2 oz.) spinach. Pour 1-2/3 cups egg and soup mixture over ingredients; top with 2/3 cup (2-1/2 oz.) additional cheese.
3. CCP: Bake at 350°F for 40 minutes until internal temperature is 165°F or higher for 15 seconds.
4. CCP: Hold at 140°F or higher. Portion 1/6 quiche. For quick-and-easy preparation, combine shredded cheese, spinach and sautéed onions with egg/soup blend and portion evenly into pie shells. For a hearty homestyle Country Ham and Swiss Strata, blend hearty chunks of diced ham with quiche filling blend and diced bread cubes, portion in baking pans and bake golden and bubbly. Serve cut into hearty wedges garnished with seasonal fruit. For high volume preparation, menu as a crustless quiche baked in oiled steam table pans.