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Help! Need Recipe Please!!

post #1 of 6
Thread Starter 
 I am preparing and serving a brunch to about 250 people this coming Sunday, and am grocery shopping tomorrow. I am having trouble finding a recipe for a quiche that can be made in full hotel pans. I have plenty of pans, thinking that I probably need about 12-20 pans. If anyone knows a good egg/cheese/spinach or broccoli and or sausage, etc recipe I would be forever grateful!

Thank you.

post #2 of 6
How would you go about serving such, Wendy? A quiche is, at base, a pie. By the time you cut it into portions there would, for most servings, be only a little bottom crust.

Wouldn't individual tarts make more sense?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 6
Make it crustless. I make Bisquik egg pie all the time(recipe is on their web site). It is basically a heavy quiche without a crust. Add any kinds of meats/cheese/veg you want. My favorite is with bacon but I think bacon is a food group
post #4 of 6
Thread Starter 
 Thanks for your responses. I was thinking of a crustless recipe, so I guess it would be more like a breakfast casserole or something. I have ample hotel pans, that is why I wanted to bake them in that. Individual tarts seem like it would take forever in my 6 tart pans :). I am also wanting to keep the costs down because it is a fundraiser brunch. I will keep looking for a recipe....thanks so much for your help.
post #5 of 6
Wendy, quiche/tart cases can be bought already prepared in boxes containing individual cases, all you would have to do then is to make the filling, fill, and then bake appropriately
we're as good as our last meal.
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we're as good as our last meal.
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post #6 of 6
I've made quiche in hotel pans using a potato crust.
Mix uncooked hashbrowns with egg whites, s&p, line bottom of parchment lined 2" hotel pan, bake until set and golden.
Cool.
Fill with mixture of choice.
Cook in moderate oven until egg is set, covering with a sprayed piece of foil once top of mixture is firm to prevent over browning.
Once cooked would cool and store until needed.
Flip quiche out onto a cutting board, remove parchment, flip onto another board, cut into portions.
Then I would place pieces in a sprayed hotel or sheet pan and flash in oven until hot, for service.

But yes, individuals look nicer.
Muffin tins would be my choice there.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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