cute little mini veggie quiches, oh my!

Ethan is an awesome eater and breakfasts and dinners always go off without a hitch. Lunch is another story. I've been complaining to friends for a while about the "lunch rut" I'm in with Ethan and how I feel like I'm always offering either leftovers or the same few foods day in and day out. I put a plea out there for suggestions and my friends delivered. One of the suggestions was for little miniature quiches baked inside muffin tins. I scoured the internet for recipes and ended up mashing a few together to create the cutest little miniature veggie quiches!

To keep myself accountable for spicing up Ethan's lunch menu, I thought I'd share my fresh, new ideas as they are executed. My favorite thing about these perfectly-portioned-for-toddler quiches would be how easy they are to store (or freeze, even!) for easy lunchtime access. They also make a great breakfast idea for mornings on the go! Most of all, they're easy -- which is a must for people like me who aren't exactly good in the kitchen.

What You Need:

Most of the recipes I found called for meat of some kind, which I didn't want. Instead, I added three different types of veggies. I used some of Ethan's favorite veggies: a tomato, carrots and kale. You also have the option at cutting out circles of bread and placing them in the bottom of each muffin tin, but I wanted to keep these gluten-free in the (highly likely) event my husband is running late for work in the morning and needs to grab a bag of these to eat on the go.

All you need is 1 cup of milk, a few shakes of black pepper, 1 teaspoon of dried mustard, 3/4 cup of your favorite cheese, 4 eggs and your veggies of choice. That's it.

While our days of purees are long since over, I admittedly use my Baby Bullet as a food processor for small jobs like these. Our regular food processor is gigantic and it's a headache trying to assemble all of the pieces. The Baby Bullet does just fine. I used it to dice up the carrots and kale into small pieces. The tomato I simply chopped into bite-size pieces by hand.

Using a little bit of olive oil on a paper towel, grease the muffin tin so your little quiches don't get stuck to the pan. You can also use paper lines if you'd like.

From there, you combine your veggies and place them at the bottom of each well in your muffin tin.

In a medium mixing bowl, mix together your four eggs, one cup of milk, 3/4 cup cheese, a few shakes of black pepper and a teaspoon of ground mustard. Combine the egg mixture so it's evenly mixed.

Pour the egg mixture into each muffin tin, filling almost to the top. They will rise but not too much. Bake at 375 degrees (don't forget to preheat!) for 20-25 minutes until done (and bubbly)! Yummy!


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