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”
- 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
- 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.