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Mini Pumpkin Quiche with Blue Cheese
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60 minutes
8 servings
Adjust servings
Yields 24 mini quiches
dairy-free
(?)
Has dairy from:
blue cheese
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)
blue cheese
cheddar cheese
vegetarian
(?)
Not vegetarian due to:
egg (large)
pescatarian
paleo
(?)
Not paleo due to:
blue cheese
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: 6.7% of RDA
• Calories: 20.1% of RDA
• Carbs: 9.4% of RDA
• Fat (total lipid): 45.0% of RDA
• Fiber: 8.2% of RDA
• Fructose: 0.2% of RDA
• Protein: 14.5% of RDA
• Sodium: 39.7% of RDA
• Sugar: 10.0% of RDA
• Vitamin A (IU): 245% of RDA
• Vitamin B6: 40.3% of RDA
• Vitamin C: 4.0% of RDA
• Iron: 7.0% of RDA
• Magnesium: 13.0% of RDA
• Manganese: 67.1% of RDA
• Niacin: 24.6% of RDA
• Potassium: 12.9% of RDA
• Zinc: 12.7% 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
25.9
g
Calories
403
 
Fiber
2.29
g
Iron
1.33
mg
Protein
16.3
g
Sodium
536
mg
Sugars
3.13
g
Fat (total lipid)
27.5
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
whole
+
-
 
pie pumpkin, ~1-2 lbs. the smallest you can find.
 
8
whole
+
-
 
 
1/2
cups
+
-
 
any non dairy milk will work.
 
1/8
tsp
+
-
 
 
1/8
tsp
+
-
 
 
1/4
cups
+
-
 
diced.
 
1/2
cups
+
-
 
crumbles.
 
1/2
cups
+
-
 
grated.
 
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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.
 
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Recipe Short Name:
Add new ingredient
 
PREPARATION
HOW TO PREPARE THE MINI QUICHE CRUST
1.
Follow the steps in the dependent recipe to make the quiche crust.
2.
Preheat oven to 375 F.
3.
In a small muffin tin (24 slots), lightly coat each slot with olive oil spray. Evenly distribute the tart crust into each muffin slot and puncture the bottoms a few times with a fork.
PREPARING THE FILLING
4.
Whisk eggs, milk, pepper and sea salt until thoroughly combined and a little fluffy.
5.
Pour egg mixture into the crusts and add onions in dollops all around the quiche.
6.
Arrange the pumpkin slices in an attractive pattern then add small dollops of blue cheese in a random pattern.
BAKING
7.
Bake for 35 minutes or until eggs are puffed up and mostly set.
8.
Allow to cool for 10 minutes. Serve hot, cold, or at room temperature.
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.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 403
Protein 16.3 g
Carbohydrates 25.9 g
Iron 1.33 mg
Fiber 2.29 g
Calcium 66.9 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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