Recipe - Onion And Mushroom Quiche

5 qt WATER; WARM
4 pound CHEESE MOZZARELLA
50 EGGS SHELL
1 One fourth pound MILK; DRY NONFAT L HEAT
2 ounce MILK; DRY NONFAT L HEAT
1 ounce GARLIC DEHY GRA
7 1/8 pound MUSHROOMS 16 OZ
2 5/8 pound ONIONS DRY
2 Three fourths pound FLOUR GEN PURPOSE 10LB
2 ounce SUGAR; GRANULATED 10 LB
7 One half ounce SHORTENING; 3LB
One half ounce BAKING SODA
2 teaspoon SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
325 F. OVEN

1. COMBINE MUSHROOMS, ONIONS, GARLIC AND CHEESE. SPREAD EQUAL PORTIONS
(ABOUT 2 One half QT) EVENLY OVER BOTTOM OF EACH GREASED AND FLOURED PAN.

2. COMBINE FLOUR, MILK, SALT, SUGAR AND SODA IN MIXER BOWL.

3. CUT IN SHORTENING UNTIL EVENLY DISTRIBUTED AND GRANULAR IN
APPEARANCE.

4. RECONSTITUTE MILK.

5. ADD EGGS TO MILK; BLEND.

6. GRADUALLY ADD EGGMILK MIXTURE TO FLOUR MIXTURE. SCRAPE DOWN BOWL;
BEAT 1 MINUTE OF MEDIUM SPEED.

7. POUR EQUAL QUANTITY (ABOUT 2 One half QT) BATTER OVER CHEESE AND
VEGETABLE MIXTURE IN EACH PAN.

8. BAKE AT 400 F. 15 MINUUTES; REDUCE HEAT TO 325 F.; BAKE 50 MINUTES.
LET STAND 5 MINUTES TO SET. CUT 5 BY 5.

NOTE: 1. IN STEP 1, 2 LB 15 OZ DRY ONIONS A.P. WILL YIELD 2 LB 10 OZ
CHOPPED ONIONS.

NOTE: 2. IN BAKING, FLOUR MIXTURE WILL SINK TO BOTTOM AND FORM A 1/4
INCH THICK CRUST UNDERNEATH A CUSTARDTYPE FILLING.

Recipe Number: F01100

SERVING SIZE: 1 SQUARE (

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.