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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Author: Catherine McCord
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.

  9. 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.

  10. 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?

  11. 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 😉

  12. 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!

  13. 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??


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

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

  16. 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!

  17. 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! 🙂

  18. 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!! 🙁

  19. 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!

  20. 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!

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