Mini Crustless Quiche

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I’ve been looking for recipes that use egg to introduce to Jana. She does not eat egg in any form and I’d heard of a lot of mums making quiche for their toddlers and using it as part of their meals for the entire week. I found this amazing recipe on an app I recently downloaded called Yummly. These were absolutely delicious. Most importantly Jana approved! It has everything I want my baby to eat: protein, diary and vegetables. I have yet to try them with meat. I found they lose their texture once in the fridge for a few days though. I could only get Jana to have them while they were fresh. It went down well with my husband and I however!

Since I was experimenting, I didn’t want to make such a big batch so I halved the ingredients. One thing I found was that I hadn’t put enough veggies. It just meant it deflated once they cooled down and didn’t keep their muffin shape. Still tasted good.

Hope you enjoy this as much as we did!

Mini Crustless Quiches
Makes about 16-18 regular-sized muffins.

Base:
12 large eggs
1/2 cup heavy cream
1/4 cup milk
2 TBSP fresh parsley, chopped
2 TBSP fresh basil, chopped (or other herb)
1/4 tsp. salt
1/4 tsp. pepper

Veggies*:
1 cup broccoli, cut into teeny tiny florets
1 cup fresh spinach, roughly chopped
1 red bell pepper, chopped small
1/4-1/2 cup onion, diced fine

Add-ins (optional):
1 1/2 cups cheddar, gruyere, mozzarella, or other cheese, divided

*You can use upto 3-4 cups of whatever veggies you like or have available. Anymore and you wouldn’t have enough egg mixture. You can also add cooked meats.

Method:
1. If using meat cook it fully first. Set it aside to cool, then cut into small pieces.

2. Preheat oven to 375 degrees F.(gas mark 5) and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin.

3. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.

4. Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.

5. Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.

6. Using an ice-cream scoop or 1/4 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.

7. Remove from the oven and let cool for 5-10 minutes before gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge.

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