Domestic Quinoa Crustless Quiche Military Foodservice

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  • 8 qts. or 160 eggs, cracked and well mixed
  • 2 qts. red bell pepper, diced
  • 2 qts. yellow onions, diced
  • 8 T. unsalted butter
  • 8 lbs. or 3 qts. baby spinach
  • 2 qts. sliced mushrooms
  • 2 qts. shredded cheddar cheese
  • 8 t. kosher salt
  • 4 t. ground black pepper
  • Non-stick cooking spray


  1. Preheat oven to 350°F. In a medium stock pot, cook the quinoa according to package directions and set aside.
  2. In a large skillet, heat butter and add onions, peppers, and mushrooms, cook until the onions just start to brown, about 4 minutes. Set aside.
  3. Coat 4 full-sized shallow hotel pans liberally with non-stick cooking spray and then pour in the eggs, cooked quinoa, sautéed vegetables, baby spinach, cheese, salt and pepper divided evenly among pans and stir lightly until combined.
  4. Bake uncovered for 40 minutes or until the eggs have set. Remove from oven and cut each pan into 24-26 squares. Serve hot.

Recipe Yield: 100 (142 g.) portions

Nutrition Facts

Per serving: 230 cal., 15 g pro., 12 g carb., 2 g fiber, 13 g fat, 315 mg chol., 280 mg sod.

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