RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	76.9596
Energy (kCal)	1519.92
Carbohydrates (g)	15.893
Total fats (g)	127.4716
Fatty acids, total saturated 20:0 (g)	0.1214
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9249
Fatty acids, total polyunsaturated 17:1 (g)	0.0734
Fatty acids, total trans-monoenoic (g)	0.8111
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3220
Fatty acids, total saturated 4:0 (g)	2.0594
Fatty acids, total trans (g)	1.0151
Riboflavin (mg)	1.3161
Tocopherol, beta (mg)	0.0298
Lactose (g)	7.2349
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0248
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0010
Fatty acids, total saturated 18:0 (g)	14.2281
Tocopherol, delta (mg)	0.0600
Arginine (g)	3.5826
Proline (g)	7.2594
Fatty acids, total polyunsaturated 18:1 t (g)	0.7081
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1591
Adjusted Protein (g)	0.0000
Cystine (g)	0.8727
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	95.9686
Copper, Cu (mg)	0.3154
Maltose (g)	0.0000
Zinc, Zn (mg)	9.6516
Total lipid (fat) (g)	127.4716
Vitamin K (phylloquinone) (g)	27.7370
Cholesterol (mg)	718.0845
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0020
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.4252
Menaquinone-4 (g)	27.3294
Phytosterols (mg)	6.0000
Folate, total (g)	109.0178
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0537
Vitamin A, IU (IU)	3764.5630
Energy (kcal)	1519.9200
Fatty acids, total saturated 16:1 undifferentiated (g)	3.1235
Fatty acids, total saturated 14:1 (g)	0.6661
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.2204
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.3468
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2047
Vitamin C, total ascorbic acid (mg)	7.1180
Lutein + zeaxanthin (g)	812.4500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	5.0292
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0020
Magnesium, Mg (mg)	91.3677
Fatty acids, total saturated 16:0 (g)	30.8287
Carbohydrate, by difference (g)	15.8930
Vitamin D (IU)	82.0000
Fructose (g)	0.5171
Fluoride, F (g)	1.5400
Aspartic acid (g)	6.0951
Tyrosine (g)	3.7147
Potassium, K (mg)	926.9779
Fatty acids, total saturated 12:0 (g)	2.3109
Vitamin A, RAE (g)	1005.7000
Serine (g)	4.5485
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.9048
Fatty acids, total trans-polyenoic 22:4 (g)	0.0199
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0089
Fatty acids, total saturated 22:0 (g)	0.0179
Fatty acids, total saturated 14:0 (g)	8.1521
Histidine (g)	2.4535
Isoleucine (g)	3.9362
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1714
Niacin (mg)	4.4153
Water (g)	356.7415
Fatty acids, total saturated 8:0 (g)	0.8766
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0249
Carotene, beta (g)	288.7020
Sodium, Na (mg)	1915.9032
Iron, Fe (mg)	3.8146
Energy (kJ)	6361.4366
Ash (g)	10.4332
Caffeine (mg)	0.0000
Glycine (g)	2.4327
Fatty acids, total trans-polyenoic (g)	0.2041
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0140
Fatty acids, total saturated 18:2 undifferentiated (g)	8.3296
Fatty acids, total polyunsaturated (g)	10.0434
Vitamin E (alpha-tocopherol) (mg)	2.6040
Sucrose (g)	0.3960
Vitamin B-6 (mg)	0.7667
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.0129
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	6.7133
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0576
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.9900
Starch (g)	1.1340
Pantothenic acid (mg)	3.8431
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.7840
Fatty acids, total trans-polyenoic 18:3i (g)	0.0020
Thiamin (mg)	0.7711
Folate, food (g)	109.0178
Fatty acids, total saturated 20:1 (g)	0.0864
Fatty acids, total monounsaturated (g)	41.0131
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2577
Fatty acids, total polyunsaturated 16:1 t (g)	0.1040
Fatty acids, total polyunsaturated 17:0 (g)	0.4790
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	312.8852
Fatty acids, total polyunsaturated 16:1 c (g)	0.6564
Fatty acids, total saturated (g)	62.9801
Vitamin B-12 (g)	5.6317
Calcium, Ca (mg)	1246.8786
Fatty acids, total saturated 10:0 (g)	2.1000
Galactose (g)	0.0143
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	3.2060
Glutamic acid (g)	14.2615
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0040
Carotene, alpha (g)	0.9900
Vitamin E, added (mg)	0.0000
Retinol (g)	982.2220
Leucine (g)	7.4263
Folate, DFE (g)	109.0178
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2011
Fiber, total dietary (g)	0.8278
Tryptophan (g)	0.9434
Threonine (g)	3.0548
Fatty acids, total polyunsaturated 18:1 c (g)	9.6933
Manganese, Mn (mg)	0.3070
Protein (g)	76.9596
Cryptoxanthin, beta (g)	13.4180
Fatty acids, total saturated 18:1 undifferentiated (g)	37.0730
Betaine (mg)	0.9552
Phosphorus, P (mg)	1259.4271
Tocopherol, gamma (mg)	0.6458

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 375°F Lightly grease 10 muffin cups. | 2. Break up Italian sausage into small crumbles and brown with onion in a frying pan. Add garlic the last couple minutes of cooking time. Dab up as much grease as you can with paper towels. | 3. In a medium bowl, cream neufchatel. Beat in eggs and half and half. | 4. Stir in Swiss cheese, basil and sriracha, if using. | 5. Place one biscuit in each of the 10 greased muffin cups and press them so that they are molded to the whole cup. | 6. Spoon about 1tbsp of the sausage mixture into each crust. | 7. Top with quiche mix. | 8. Bake for 20-25 minutes until the quiche is set. | 9. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	4	ounces	ground	392.35699999999997	0.7371	16.1592	35.5276
onion	1/4	cup	diced sweet	16.0	3.736	0.44	0.04
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
neufchatel cheese	8	ounces		573.804	8.1421	20.7522	51.665
egg	2			143.0	0.72	12.56	9.51
half	2	tablespoons		-	-	-	-
swiss cheese	3/4	cup	shredded	389.07	1.4256	26.6904	30.6801
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
hot chili sauce	1 -2	teaspoon		-	-	-	-
pillsbury golden	1	can	refrigerated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Italian Sausage Quiche Cups