CRUST

Ingredients

All-purpose flour

Shortening

Cold water

Salt   

Total approximate weight

1 Lb. 6 Oz. Using 3-speed mixer at first speed, mix for 1 minute.

1 Lb. 2 Oz.

10 Oz. Add.

0.5 Oz.

3 Lb. 0.25 Oz.

Instructions

Mix on first speed until dough is formed. Cover and refrigerate 30-45 minutes. Portion into .5-oz. balls. Roll into 3-inch circles. Press each into quarter-cup size mini-muffin tins.

FILLING

Ingredients

Finely shredded cheese (Swiss, Mozzarella, Cheddar, Provolone)

Fully-cooked minced bacon or ham

Frozen (thawed) or refrigerated liquid

whole egg or reconsititued dried whole egg*     

Milk

Onion salt

Total approximate weight

12 Oz. Blend.

12 Oz.

1 Lb. 2 Oz. Using 3-speed mixer at first speed, mix for 30 seconds.

36 Oz.

25 Oz.

4 Lb. 14.25 Oz.

*4.5 oz. dried whole egg mixed with 13.5 oz. water

Instructions

Portion 1 tablespoon bacon-cheese mixture topped with 1 tablespoon (.5 oz.) custard into each of 96 pastry-lined muffin cups. Bake at 350°F for 18-22 minutes, until puffed and firm to touch.

Vegetable Quiche: Substitute 12 oz. finely chopped steamed broccoli or pressed spinach for bacon.