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RELATED RECIPES
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30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
cheddar cheese
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
egg (large)
cheddar cheese
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
(?)
Not paleo due to:
cheddar cheese
all-purpose flour
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
1
lb
boneless, skinless, cubed.
 
6
whole
 
1/2
whole
 
1/2
whole
 
1/2
cups
grated.
 
3
stalks
diced, green part only.
 
 
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INGREDIENTS FOR: QUICHE/TART CRUST
Amount
Measure
Ingredient
 
1
cup
 
1/2
tsp
 
1/4
cups
 
1/4
cups
Ice water - just make sure it's extremely cold.
 
 
PREPARATION
PREPARING THE CRUST
1.
Follow the steps in the dependent recipe to make the crust.
2.
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 MIXTURE
3.
Preheat oven to 350 F. In a medium bowl, crack the eggs and whisk.
4.
Clean and cube the chicken breast (small cubes) and place into the egg mixture. Dice the 1/2 red bell pepper and 1/2 yellow bell pepper and add to the chicken.
5.
Dice the 1/2 red bell pepper and 1/2 yellow bell pepper and add to the bowl.
6.
Dice 3 stalks of green onion, green part only and add.
7.
Add 1/2 cup cheddar cheese and mix well until all ingredients are mixed in. 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 QUICHE
8.
Place the muffin tin into the preheated oven.
9.
Cook for 15-20 minutes, making sure the chicken is completely done before removing.
10.
Let cool for 5-10 minutes before removing from the muffin tin.
DEPENDENT RECIPES:
1.
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.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 553
Protein 42.3 g
Carbohydrates 24.4 g
Iron 1.96 mg
Fiber 2.23 g
Calcium 85.2 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.
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