Breakfast Sausage Garden Quiche - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

1 each (1/6th = 224 g/7.9 oz)

Ingredients

	Metric	Imperial
Pork Breakfast Sausage, FC, skinless, each=22.5 g, thawed	25 each (563 g)	25 each (1 lb 4 oz)
9 inch Pie Shell	4.17 each	4.17 each
Liquid Whole Egg or Large Eggs	1.075 L (21 large eggs)	4 1/3 cup (21 large eggs)
2% Milk	810 ml	3 1/3 cups
Fresh Baby Spinach, chopped	1.5 kg	3 lbs 4.9 oz
Cheddar Cheese, Shredded	313 g	11 oz
Garlic Powder	15 ml	1 Tbsp.
Ground Black Pepper	10 ml	2 tsp.
Medium Fresh Tomatoes, sliced	3 each	3 each

The day before, thaw the precooked breakfast sausage links under refrigeration and maintain <40F/4C.
Preheat the convection oven to 425'F/220'C.
Place the frozen 9 inch deep pie shells on a baking sheet and cover with a double thickness of heavy-duty foil. Bake at 425F/220C for 8 minutes. Remove the foil and bake 5 minutes longer. Cool on wire rack.
In a large bowl, whisk eggs and milk. Stir in chopped spinach, cheese, garlic powder, and pepper. Carefully pour into crust.
Slice tomatoes into thin slices and cut into half (half-moon shape). Arrange 6 cooked breakfast sausage links in a spoke pattern in egg mixture; place half tomato slices between links.
Place quiche uncovered in a preheated convection oven at 325F/165C for 35-45 minutes or until a knife inserted in the center comes out clean. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
Let stand 10 minutes before cutting. CCP-Maintain >140F/60C until service.
lice each 9-inch quiche pie into 6 servings. At the point of service, may garnish with a dollop (5 mls/1 tsp) of sour cream or sprinkle dried/fresh chopped parsley. S

Serve with fresh fruit and homefries (sides not included in the nutritional information).