Vegetarian Italian Sausage & Mushroom Quiche - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

1 each (169 gm/5.9 oz)

Ingredients

	Metric	Imperial
Field Roast Italian Crumble, Vegan, Ckd, 907 g, thawed	667 g	23.5 oz
Dried Parsley	40 ml	2 Tbsp. + 2 tsp.
Italian Seasoning	20 ml	1 Tbsp. + 1 tsp.
Fresh Sliced Mushrooms	583 g	21 oz
Vegetable Oil	20 ml	1 Tbsp. + 1 tsp.
9 inch Pie Shell	4.17 each	4.17 each
Ground Black Pepper	10 ml	2 tsp.
2% Milk	820 ml	4 1/3 cups
Parmesan Cheese, grated fine	271 g	10 oz
Liquid Whole Egg	1.05 L	4 1/2 cups

The day before, thaw the plant-based Italian crumble under refrigeration and maintain <40 F/4C.
Preheat the convection oven to 375'F/190'C.
Slice the mushrooms into thin slices. Heat oil in a large skillet on medium heat and add sliced mushrooms. Saute mushrooms for ~5 minutes until they are lightly browned and all of the liquid has evaporated. Stir in dried parsley and Italian seasoning; remove from heat and set aside to later step.
Place the frozen 9" deep pie shells on a baking sheet and place 160 g/5.6 oz of the fully cooked plant-based Italian crumble on the bottom of each pie crust.
In a large bowl, whisk the eggs, milk and black pepper. Stir in Parmesan cheese and mushrooms. Carefully pour over the sausage mixture in the pie crust.
Place the quiche uncovered in a preheated convection oven at 375F/195C for 25-30 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.
Slice each 9-inch quiche pie into 6 servings. At the point of service, may garnish with a sprinkle of dried/fresh chopped parsley.

Serve with homefries, sliced tomato and fresh fruit (sides not included in the nutritional information)