Mini Mushroom and Chive Quiche at foodious.com

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Mini Mushroom and Chive Quiche

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30 minutes

4 servings

Adjust servings

Yields 12 mini quiches

dairy-free

(?)

Has dairy from:

cheddar cheese

gluten-free

(?)

Has gluten from:

all-purpose flour

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

egg (large)
cheddar cheese

vegetarian

(?)

Not vegetarian due to:

egg (large)

pescatarian

paleo

(?)

Not paleo due to:

cheddar cheese
all-purpose flour

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 8.6% of RDA
• Calories: 22.6% of RDA
• Carbs: 10.0% of RDA
• Fat (total lipid): 45.3% of RDA
• Fiber: 9.1% of RDA
• Fructose: 1.9% of RDA
• Protein: 14.6% of RDA
• Sodium: 37.6% of RDA
• Sugar: 10.6% of RDA

• Vitamin A (IU): 24.9% of RDA
• Vitamin B6: 54.3% of RDA
• Vitamin C: 4.2% of RDA
• Iron: 10.2% of RDA
• Magnesium: 13.0% of RDA
• Manganese: 3.7% of RDA
• Niacin: 4.8% of RDA
• Potassium: 7.2% of RDA
• Zinc: 15.2% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

27.6

Calories

451

Fiber

2.56

Iron

1.92

Protein

16.4

Sodium

507

Sugars

3.30

Fat (total lipid)

27.7

MAIN RECIPE INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

eggs (large)

1/2

cups

shiitake mushrooms

chopped.

1/4

cups

chives (fresh)

chopped.

1/2

cups

cheddar cheese

shredded.

1/3

cups

yellow onions

diced.

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INGREDIENTS FOR: QUICHE/TART CRUST

Amount

Measure

Ingredient

cup

all-purpose flour

1/2

tsp

salt

1/4

cups

olive oil

1/4

cups

water

Ice water - just make sure it's extremely cold.

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PREPARATION

Preheat oven to 350 F. .

PREPARING THE QUICHE CRUST

Follow the steps in the dependent recipe to make the quiche crust.

Roll crust out flat and using a 3.2"-3.5", cut out rounds of crust. Using an olive oil spray or using a pastry brush, lightly oil each muffin tin so the crust does not stick and place each round in the tin, making sure to cover the entire section.

PREPARING THE FILLING

Preheat oven to 350 F. In a medium bowl, crack the eggs and whisk.

Add 1/2 cup cheddar cheese and mix well.

Add the onions and chives and mix well.

Add the mushroom and stir until all ingredients are mixed.

Spoon mixture into each muffin tin that is prepared with crust. Do not overfill, leave a small amount of space to allow for the mixture to rise while cooking.

COOKING THE MINI QUICHES

Place the muffin tin into the preheated oven.

10.

Cook for 15-20 minutes, until the egg is completely cooked through. Remove and let the muffin tin cool for 10 minutes before removing from the tin.

11.

Garnish with more chives and pine nuts if desired.

DEPENDENT RECIPES:

Quiche/Tart Crust

This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 451

Protein 16.4 g

Carbohydrates 27.6 g

Iron 1.92 mg

Fiber 2.56 g

Calcium 85.5 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.