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.
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.
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.
Garnish with more chives and pine nuts if desired.