Prepare these delicious mini quiches with goat cheese and granola. They are very nutritious and are also ideal to start the mornings. They have an excellent flavor as well as a spongy texture. Do not stop doing them, you will 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 Granola Kellogg's® Ancestral Grains in the processor; Amaranth, flaxseed and cranberry and grind until you have a fine mixture.
In a bowl, mix the Granola Kellogg's® Ancestral Grains; Amaranth, ground flaxseed and cranberry together with flour, baking powder, salt and pepper.
Mix the milk with the lemon juice and let stand for 10 minutes. Add to the mix of Granola Kellogg's® Ancestral Grains; Amaranth, flaxseed and cranberry goat cheese, Manchego cheese, chopped green chili, half of chives and cilantro.
In another bowl beat the eggs and add the milk and the sour cream. Add the liquids and diced chicken to the Granola Kellogg's® Ancestral Grains blend; Amaranth, flaxseed and cranberry and integrates all the ingredients.
Grease the muffin pan with vegetable oil spray and pour the mixture filling 2/3 full. Bake 190 ° C for 25 minutes.
Let cool for 10 minutes before unmolding.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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