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Real Babies DO Eat "Quiche"

July 29, 2008

One of my first food memories was my mother making quiche. Yes, quiche, the dish that most notably was in the title of a 1982 bestselling satirical book about masculinity. Quiche was my mother's tried and true recipe that worked for dinner parties, neighborhood picnics, luncheons and more. Whether she told me this or not, I always thought of quiche as sophisticated food. When she let me have a piece, I felt like one of the grown ups. I'm pretty sure that Kenya could care less about being anything but a little baby right now, but one thing is true: he loves these crustless quiches.
Packed with tiny pieces of vegetables and cheese, these protein packed morsels only take minutes to prepare. I just toss all of the ingredients in the food processor, whiz it up and pour it into the molds. Really, it's that easy.
These are perfect for any meal of the day or even a little ones birthday party, so they can pretend to be one of the adults.

Real Babies DO Eat Quiche  (Makes 12 Mini Quiche)

  • Prep Time:2 minutes,
  • Cook Time: 25 minutes,
  • Total Time: 30 minutes,

Ingredients

  • 2 large eggs
  • 1/3 cup swiss cheese, shredded
  • 1 zucchini, diced or shredded
  • 1/2 cup spinach
  • 1/4 cup cottage cheese
  • 1/4 cup whole milk

Preparation

  1. 1. Preheat over to 325 degrees.
  2. 2. Place all the ingredients in a food processor or blender and pulse until throughly combined and vegetables are in small pieces.
  3. 3. Spray or grease mini muffin tins with oil or butter.
  4. 4. Pour a tablespoon of mixture into each muffin cup. It should fill each cup about 3/4 way to the top.
  5. 5. Bake for 25 minutes or until golden and cooked through.
  6. 6. Cool and serve.

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Comments






  1. eblack

    February 9, 2013 at 10:01 am

    I was out of few things and substituted 1/2 yogurt/1/2 silken tofu for cottage cheese and cheddar for the swiss and some kale for spinach – it was seriously delish!

  2. Joanne

    February 1, 2013 at 9:17 pm

    Wow! Seriously yummy. Made these tonight for dinner. Used mozzarella instead of Swiss (didn’t have Swiss) and used 1/2 finely chooped red pepper, as per another users suggestion. Will be making these again for sure. I also grated 1/3 cup of mozzarella instead of 1/4 cup by accident so I sprinked it on top and it became crispy and delicious.

  3. Catherine

    January 27, 2013 at 7:40 pm

    Thank you for such a healthy and delicious recipe. My 12 month-old absolutely loved them.

  4. Annie

    January 16, 2013 at 1:24 pm

    Do you think it would work to freeze these then reheat in the oven? Also have you ever heard of using cornstarch in crustless quiche? I tried to make mini crustless quiche the other day (not your recipe, a different one) and they were didn’t really stay together when I removed from the muffin tins . . . maybe I should’ve let cool longer?

    • catherine

      January 16, 2013 at 2:25 pm

      Eggs don’t freeze very well so this is the type of recipe that you sort of have to make everything fresh. Hmm maybe they could have cooled longer, or maybe they fell apart because they were sticking to the pan? For sticking, just make sure to grease the pan well. I have never used cornstarch in a quiche! I’m not sure what the purpose would be.

  5. seyma

    November 15, 2012 at 8:26 am

    hi i used half a red pepper instread of corgette only because i didnt have any at home it turned out really nice my toddler loved it too ;)

  6. Megan

    October 7, 2012 at 6:42 pm

    Hi i have a question i was looking for a recipe for my sisters lunch and thought these looked amazing, do u think that it would taste okay after sitting a few hours in a lunch box??? Also do u think broccoli would taste okay in it??

    Thanks,
    Megan!

    • catherine

      October 8, 2012 at 11:47 am

      yes, I think they would be okay in a lunch box! They might deflate a bit. Broccoli would be great! Just chop it really fine!

  7. Ann

    April 12, 2012 at 7:13 am

    Have you ever made these as regular sized muffins? If so how did you adjust the temperature and heating time?

    • catherine

      April 12, 2012 at 12:36 pm

      Keep the temperature the same. Add about 5 minutes to the cooking time, or until they are cooked through!

  8. blondechick154

    February 3, 2012 at 4:32 pm

    can you use frozen spinach or does it have to be fresh?

    • catherine

      February 3, 2012 at 5:31 pm

      You can use frozen! Thaw and squeeze out some of the moisture first!

  9. Ann

    November 29, 2011 at 5:18 pm

    Made this recipe for my 16 month old today and he loved it! I substituted the zucchini with 1 cup of fresh broccoli and it turned out great! Thanks for the easy and tasty recipe!

  10. Andrea

    August 10, 2011 at 10:23 am

    I made this quiche for my 11 month this morning. He loved it!

  11. Kayte

    November 19, 2010 at 5:13 pm

    I doubled the ingredients & substituted broccoli for spinach & they were SUPER watery. Is it the broccoli or is this normal? I’d appreciate any advice before I attempt these again because my kids took one bite each & they were done!! :(

    • catherine

      November 22, 2010 at 4:13 pm

      Not every ingredient works the same and when doubling you have to be careful of all of your ingredients. I suggest not doubling it if you are going to make it again. Also broccoli does hold a lot of water as well and its hard to squeeze that water out whereas the spinach you can. Try using the recipe itself next time and let me know how they like it! :)

  12. Gina

    October 6, 2010 at 9:34 pm

    It looks like the quiche in the photo has a crust. Could it be bread pressed into the muffin tin?

    • Amanda

      January 4, 2011 at 5:25 pm

      I wondered about that, too. The recipe says crustless, but it does look like a crust.

  13. Kristy

    August 17, 2010 at 9:33 am

    Have you ever tried to freeze these?

    • Tracy

      February 20, 2012 at 9:13 pm

      I’m wondering the same, any thoughts? I made some last week and want to freeze the rest now.

      • Dee

        March 3, 2012 at 3:26 pm

        Did you ever freeze these? How did it go?

        • Chella

          March 24, 2012 at 2:14 pm

          I’ve frozen them! I freeze them flat (on a cookie sheet) first so that they won’t stick together, and then store them in a big freezer bag. I can’t tell any difference from fresh, really.

  14. Becca

    August 12, 2008 at 11:41 am

    for this recipe, it says one zucchini. How big of a zucchini did you use?

    • Danae

      September 14, 2010 at 8:58 pm

      I’d like to know too please! I’ve been growing zucchini this summer and have picked zucchini ranging in size from 1/2lb to 5lbs!

  15. Annemarie

    August 2, 2008 at 5:06 pm

    Hi – we’ve fed both our daughters quiche since they were small and they both still love it. Our recipe is very similar to yours, except we use tinned salmon in it as well. Great for the Omega 3s!