TUSCAN QUICHE MADE WITH V8® VEGETABLE JUICE

TUSCAN QUICHE MADE WITH V8® VEGETABLE JUICE

Nutrition Facts

Serving Size
1 SERVING (1/8 OF QUICHE)
Amount Per Serving
Calories 181
% Daily Value
Total Fat 10.2g
16%
Saturated Fat 3.7g
19%
Cholesterol 88mg
29%
Sodium 338mg
14%
Total Carbohydrate 13.9g
5%
Dietary Fiber 1.2g
5%
Protein 8g
16%
Vitamin A 44%
Vitamin C 19%
Calcium 17%
Iron 8%
Total Time

70 min.

Serving & Size

1 SERVING (1/8 OF QUICHE)

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A savory blend of baby spinach, grape tomatoes, sweet basil, oregano and onions sautéed in V8® Vegetable Juice .

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
V8® 100% Vegetable Juice
1 3/4  cups
V8® 100% Vegetable Juice
3 3/4  cups
olive oil 0 1/4  cups
onion 24 oz. 5 1/4  cups
dried oregano leaves tbsp.
dried thyme tbsp.
baby spinach 32 oz. cups
milk qt.
pasteurized liquid egg 48 oz. cups
kosher salt tbsp.
black pepper tsp.
ready to bake frozen pie crust ea.
part skim mozzarella cheese 24 oz. cups
grape tomatoes 55 oz. 12  cups
Instructions
1. Preheat oven to 350⁰F.

2. Heat oil in pan over medium high heat. Add onion. Sauté until golden brown.

3. Add oregano, thyme and first measure of V8® Original Vegetable Juice . Heat until the liquid has completely reduced. Reserve.

3. Place spinach in a stainless steel bowl. Add reserved onion and juice mixture. Mix until combined. Let cool. Reserve.

CCP: Hold for cold service at 41°F until needed.

 
4. In medium pot on stove, combine milk and second measure of V8® Original Vegetable Juice.  Slowly bring to a simmer (155⁰F).  Stir in salt and pepper. Do not bring to a boil. 

5.  In large stainless steel bowl, whisk eggs, salt and pepper until well beaten. Combine eggs with milk and juice mixture.  Reserve.

6. Place pie shells onto baking sheets. Using 1- #4 scoop and 1- #5 scoop, portion 1-3/4 cup reserved spinach and onion mixture into bottom of each pie shell.

7. Top each pie shell with 1 cup Mozzarella cheese and 1-1/2 cup grape tomato halves.

8. Using 1- 12 oz. ladle and 1- 6 oz. ladle , pour 2-1/4 cup egg mixture over each pie shell. Mixture should be ¼” from the top of crust.

9. Bake in preheated oven for 35-40 minutes, or until egg has set and crust is golden brown. Allow to sit for 5 minutes before slicing.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

10. Cut each pie into 8 slices, yielding a total of 64 slices.

CCP: Hold for hot service at 140°F or higher until needed.

11. To serve, using spatula, portion 1 slice onto plate.  Serve immediately.
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