Mini Quiches for Mini Humans

1513457074323.png

Servings: 12

  • Cooking spray
  • 4 large eggs, beaten
  • 2 Tbsp whole milk
  • 2/3 c grated cheddar cheese
  • 1 1/2 Tbsp unsalted butter, melted

Optional

  • 1 2/3 c fresh spinach leaves
  • 1/3 c sweet corn kernels (no added salt)
  • 1/3 c cherry tomatoes, chopped
  • 1/3 c frozen peas
  • 1/3 c chopped bell pepper

Directions

  • Preheat the oven to 400°F and spray a 12-hole silicone muffin pan.
  • Put the eggs, milk, cheese, and butter in a large mixing bowl and whisk together. Stir in your chosen filling (if any), then pour the mixture into the prepared pan, filling each  hole to around two-thirds full.
  • Bake for 15 minutes, or until the quiches are rich golden brown and nicely risen.
  • Leave the quiches in the pan for at least 20 minutes (they will sink a little) before turning them out to finish cooking.

**Make ahead and keep in refrigerator for 3-5 days or freeze.

Source: The Baby-Led Weaning Family Cookbook by Gill Rapley, PhD, and Tracey Murkett

Design by Trevett's