YIELD: 8 slices per pie, approx. 40 servings.
1 bag egg mixture (roughly 25 beaten eggs)
1 qt. Half and Half
6 cups bread crumbs
1/2 green pepper
1/2 yellow pepper
1/2 red pepper
1/2 medium Spanish onion
4 cups Cheddar cheese, sharp and shredded
4 cups ham
4 cups crushed bacon.
2 Tbsps. salt
2 Tbsps. pepper
3 Tbsps. garlic
2 tsps. vanilla
4 pie shells (uncooked)
FOR THE CRUST:
4 cups cheddar cheese, sharp and shredded
1 cup parmesan cheese
Add all ingredients except crust and pie shells together in mixing bowl. Blend well. Pour evenly into four pie shells. Cook at 350°F until the center is almost fully firm.
Remove from oven. Spread shredded cheddar cheese for crust evenly on top of all four pies. Bake until golden brown.
Remove from oven and quickly sprinkle Parmesan cheese over quiche, let sit 20 min. before serving.
Recipe and photo from Dominick Perrone Jr., Student Nutrition Manager, Hillsborough County Florida School District.
