February 1, 2012

Oh muffin. I just want to quiche you.

So what do you do when your 14-month old previously adventurous eater suddenly throws his favorite vegetables across the room?

You hide them, of course!

Alex and I had quesadillas for dinner last night, and I then had a leftover assortment of spinach, beans, mushrooms and green peppers. Eli rarely turns down anything egg-based (scrambled eggs, frittata, quiche, etc) so I figured these mini-quiches would be worth a shot.

SUCCESS! He happily ate one for breakfast and I stuck the rest in the freezer. Done and done! And super duper cute, too.

Mini Crustless Quiches
adapted from Bread & Honey

4-5 large eggs
3/4 cup milk
Vegetables (use whatever you have on hand, or whatever your picky toddler will eat!)
1 clove minced garlic, optional
large handful of grated cheddar
smaller handful of grated parmesan
salt & pepper

Preheat oven to 350.

Quickly saute vegetables and garlic in some oil until they soften, then set aside.

In a large bowl, whisk together eggs, milk, and grated cheese.  Season with a small pinch of salt & some fresh cracked pepper.

Grease a muffin tin with some butter or cooking spray. In the bottom of each cup, spoon in a small amount of sauteed vegetables. Use a large spoon to evenly drizzle egg mixture over each muffin cup, fill almost to the edge, they won't really puff up.

Bake for about 20 minutes or until firm and puffy. Allow to cool a little before attempting to remove.