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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”

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Prep Time 2 minutes
Cook Time 25 minutes
Total Time 30 minutes



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

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. been cooking for over 25 minutes and isn’t cooking through. looks nothing like the photo?! its watery.. major baking fail!

  2. Usually love wee-recipes…but this one was a fail. Took much longer than 25 min to bake, super watery and not much flavor 🙁

  3. […] Spinach and Zucchini Quiche from Weelicious Other ideas: Dice into small pieces as a finger food. Use whatever is left to make […]

  4. If I were to substitute whole milk with almond milk and zucchini with broccoli, would the quiches turn out watery? If so, what are the changes I should make?

  5. Hi! I was wondering if I could substitute the cheeses u used with cream cheese and cheddar cheese instead? Would the baking time be any different? Appreciate anyone’s help with this!:) thanks!!

  6. What is the consistency supposed to be when done? Like a muffin? A soggy muffin? A fluffy cake?

    Also, how is the best way to freeze fresh spinach. I put mine in a tiny bit of water in an ice tray, and it came out as soaking wet as canned!! UGH!

  7. 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!

  8. 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.

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