Prepare these delicious mini quiches with goat cheese and granola. They are very nutritious and are also ideal for starting the mornings. They have an excellent flavor as well as a fluffy texture. Don't forget to make them, you'll love them.
1 cup Kellogg’S® granola ancestral grains; amaranth, flaxseed and blueberry
1/2 cups flour
1 chicken breast, clean and boneless
1 1/2 cups goat cheese
1/4 cups Manchego cheese
3 tablespoons serrano chile, finely chopped
1/2 teaspoons baking powder
1/2 cups cow's milk
1 tablespoon lime juice
1/4 cups sour cream
2 eggs
2 tablespoons chives, chopped
1/4 cups fresh cilantro, washed and disinfected
salt, to taste
pepper, to taste
cooking spray, to grease the molds
Preparation
20 mins
30 mins
Low
Preheat the oven to 190°C.
Cook the chicken breast in water. Once cooked, cut it into very small cubes.
Place the Kellogg’s® Ancient Grains Granola; Amaranth, flaxseed, and blueberry in the processor and grind until you have a fine mixture.
In a bowl, mix the ground Kellogg’s® Ancient Grains Granola; Amaranth, flaxseed, and blueberry with the flour, baking powder, salt, and pepper.
Mix the milk with the lemon juice and let it rest for 10 minutes. Add the goat cheese, manchego cheese, chopped green chili, half of the green onion, and cilantro to the Kellogg’s® Ancient Grains Granola; Amaranth, flaxseed, and blueberry mixture.
In another bowl, whisk the eggs and add the milk and sour cream. Add the liquids and the diced chicken to the Kellogg’s® Ancient Grains Granola; Amaranth, flaxseed, and blueberry mixture and integrate all the ingredients.
Grease the muffin pan with vegetable oil spray and pour the mixture, filling 2/3 of its capacity. Bake at 190°C for 25 minutes.
Let cool for 10 minutes before removing from the mold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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