Featured Maple Leaf Product: Field Roast Italian Crumble (#31435)
Vegetarian Italian Sausage & Mushroom Quiche
Recipe Information
Method
- 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.
Yield
25 Servings
Portion Size
1 each (169 gm/5.9 oz)
Preparation Method
Baked/Roasted
Suggested Accompaniments
Serve with homefries, sliced tomato and fresh fruit (sides not included in the nutritional information)
Global Cuisine
European
Theme Inspired
All Themes
Nutritional Information
per 1 each (169 gm/5.9 oz)
| Nutrient | Quantity |
|---|---|
| Calories | 330 kcal |
| Carbohydrates | 18 g |
| Protein | 20 g |
| Total Fat | 21 g |
| Trans Fat | 0.28 g |
| Saturated Fat | 7 g |
| Total Sugars | 5 g |
| Total Dietary Fibre | 2 g |
| Calcium | 200 mg |
| Potassium | 125 mg |
| Sodium | 430 mg |
| Iron | 2.5 mg |
| Vitamin A | 120.77 RE |
| Vitamin C | 0.64 mg |
| Calories from Protein | 23% |
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 |