Quiche with Self-Forming Crust

Zutaten

• 8 oz or 1⅛ cups Frozen whole eggs, thawed
• 12 oz or 1½ cups Nonfat milk
• 2½ oz or ½ cup Whole-wheat flour
• ¼ tsp Baking powder
• ½ tsp Salt
• ¼ tsp Ground black or white pepper
• ⅛ tsp Ground nutmeg
• 8 oz or 2 cups Fresh onions, diced
• 8 oz or 2 cups Fresh red bell peppers, diced
• 2 oz or 2 cups Fresh spinach, chopped
• 1 oz or ⅓ cup Low-fat cheddar cheese, shredded

Zubereitung

1. Preheat oven: Conventional oven: 400 °F.Convection oven: 375 °F.
2. Pour eggs into a mixer. Using a wire whip attachment, mix on low speed for 2 minutes. DO NOT OVERMIX.
3. Add milk, flour, baking powder, salt, pepper, and nutmeg (optional). Mix for 4 minutes on low speed.
4. Combine onions, peppers, spinach, and egg mixture in a large mixing bowl. Stir well.
5. Pour egg and vegetable mixture into a baking dish (8” x 8” x 2”) lightly coated with pan release spray.
6. Sprinkle cheese over egg mixture.
7. Reduce heat on oven and bake at:Conventional oven: 375 °F for 35 minutes. Convection oven: 325 °F for 25 minutes.
8. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
9. Critical Control Point: Hold at 140 °F or higher until served.
10. Cut each dish into 6 pieces (2” x 3¾”).
11. Serve one - 2” x 3¾” piece.