Follow the steps in the dependent recipe to make the 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 MIXTURE
Preheat oven to 350 F. In a medium bowl, crack the eggs and whisk.
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.
Dice the 1/2 red bell pepper and 1/2 yellow bell pepper and add to the bowl.
Dice 3 stalks of green onion, green part only and add.
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
Place the muffin tin into the preheated oven.
Cook for 15-20 minutes, making sure the chicken is completely done before removing.
Let cool for 5-10 minutes before removing from the muffin tin.