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!
![](http://i10.photobucket.com/albums/a138/soundtracktosayinggoodbye1/2new/favthing/quiches9.png)
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:
![](http://i10.photobucket.com/albums/a138/soundtracktosayinggoodbye1/2new/favthing/quiches.png)
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.
![](http://i10.photobucket.com/albums/a138/soundtracktosayinggoodbye1/2new/favthing/quiches2.jpg)
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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.
![](http://i10.photobucket.com/albums/a138/soundtracktosayinggoodbye1/2new/favthing/quiches5.png)
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.
![](http://i10.photobucket.com/albums/a138/soundtracktosayinggoodbye1/2new/favthing/quiches6.png)
From there, you combine your veggies and place them at the bottom of each well in your muffin tin.
![](http://i10.photobucket.com/albums/a138/soundtracktosayinggoodbye1/2new/favthing/quiches7.jpg)
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.
![](http://i10.photobucket.com/albums/a138/soundtracktosayinggoodbye1/2new/favthing/quiches8.jpg)
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!
yum! great quick and easy meal idea!
ReplyDeleteLooks good! Have you tried the zucchini tots on skinnytaste? I made them and they were delicious!
ReplyDelete