Mini Quiches

Yield: 4 (2-quiche) servings
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.