Quiche Florentine
Ingredients:
| Filling: |
| 2" hotel pan |
Onions diced and then sautéed
and drained |
| 1 case |
Frozen spinach thawed squeezed and drained and mixed with onions |
| 12 lbs. |
Swiss cheese grated |
| 8 lbs. |
Feta crumbled |
Custard: |
| 2 gallons |
Cream |
| 2 gallons |
Milk |
| 120 |
Eggs |
Mix and add salt, white pepper, and nutmeg |
Dough: |
| 28 lbs. |
Pastry Flour |
| 14 lbs. |
Shortening - all purpose |
| 2 qt. |
Ice water |
| 4 oz. |
Salt |
| 1 lb. |
Sugar |
Method: For the Dough
- Mix flour and shortening on low until it balls up. (1 min.) with dough hook
- Add salt and sugar to water and add that to flour mixture
- Mix until combined - do not overmix (wet dough)
- Divide into 7-7 # balls, form dough into a rectangle rest in fridge 20 min
- Roll out dough on sprayed sheet pans and rest in fridge 20 min
- Blind bake dough 15 min at 350° F
- Add Swiss cheese for base layer
- Then spinach and onion mixture
- Last layer is crumbled feta cheese
- Put in oven before adding liquid
- Add approximately 2-1/2 qts. custard mixture per sheet pan while in oven
- Cook at 325° F (convection) 15 min
- Let rest 15 min before slicing.
Source: Chef Keith Hammerich, CCSF
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