Shredded Cheese – about 1 gallon per pan (enough to cover one inch in depth in each pan) Any kind works!

Filling about 1 gallon per pan.  Could be any combnatio of bacon, chopped ham, diced green chilies (Quesidilla Quiche), diced onion, broccoli or spinach (well-drained), diced tomato or taco flavored meat (Taco Pie).  Use the  “fried chicken” diced, ham, and swiss cheese for a “Chicken Cordon Bleu” Quiche.

1. Heat oven to 400 °.
2. Grease 18x26x2 pan.  (full sheet)  If using steam table pans divide into 2 pans.
3. Sprinkle cheese, then fillings, onions, etc. in pan,  making sure to get it all the way to the edges and corners.
4. Beat eggs, milk, Bisqick until smooth and pour into pan.  This can be done the night before and stored in the walk-in.  Remove in the morning and bring to room temperature.
5. Bake 40 minutes or until brown and a knife inserted in the center comes out clean.  (probably longer at altitude)
6. Let stand 5 minutes before serving.

Serves: 60 if cut 6×10 or 72 if cut 6×12

Source: Bisquick

Notes:  I sometimes add a dash of mustard to the eggs for a little zip.
The classic Quiche Loraine is just cheese and saluted onions – not to be snubbed! Delicious!