This is a recipe for picky eaters that doesn’t contain pastry. Yes, no pastry so no mixing or kneading. It’s super simple to prepare and perfect for lunchboxes and kids parties.
Sometimes kids can be a bit squeamish about eating eggs. I think it can be down to the texture. I remember when I was a child one of my younger sisters asking my mam for an omelette with no eggs in it. She loved that omelette though!
Traditional quiche is made with pastry which can be time consuming and when the baby is teething and clamouring for my attention, the last thing I want to do is to be tied to the kitchen for long periods of time. My toddler is great for eating items that he can hold in his hand so once these quiches have chilled he will happily munch on one or two for lunch or even dinner.
Because the quiches don’t really require much hard work they can be easily made by your smallies and then you can put them into the oven. By making these yourself you can control the salt levels in their food and so I don’t season these at all however if you want to I would season them after cooking for adults. I’d recommend chopping each of your chosen fillings before putting together the quiches and allowing your kids to make the quiche of their choice, they’re more likely to eat it then! The recipe feeds 3 hungry kids and is lovely served with fresh salad.
- 6 Slices of Bread (here I used wholemeal & bran loaf)
- 50ml Full-Fat Natural Yoghurt
- 50g Cheese of your choice (I used an Irish Cheddar)
- 3 Eggs
- 3 Spring Onions
- 1/2 Red Pepper
- 1/2 Yellow Pepper
- Butter (for greasing)
- Chopping Board
- 2 Knives (1 sharp & 1 for buttering)
- Large Jug
- Muffin Tray (note it has to be a muffin tray so don’t use a bun or shallow tray here)
- Large scone cutter or glass (larger than the size of a muffin cup, I used 88mm)
- Cooling Rack
- Preheat your oven to 175 degrees Celcius
- Using the cutter or glass, cut out 6 large circular shapes from the slices of bread then butter liberally and set to one side.
- Take the remaining crusts of bread and place them into a freezer bag then into the freezer. You can use them later on in the week for breadcrumbs.
- Chop your fresh vegetables of choice into small pieces (here I used the peppers and scallions).
- Shave the cheese into thin pieces using your sharp knife.
- Crack 3 eggs into the jug and pour in the yoghurt on top.
- Using the fork mix the eggs and yoghurt together until they are thoroughly combined.
- Take your muffin tray and place the circles of buttered bread, butter side facing downwards into the muffin cups. Press down lightly so that they are touching the bottom and edges.
- Pour your egg mixture into each lined muffin cup up to 3/4 full.
- Add the fresh vegetables of your choice and then sprinkle the shavings of cheese on top.
- Bake in the oven for 20 minutes. Adults would possibly prefer these mini quiches to be made a little looser but I have found that my toddler doesn’t like the texture. Adjust your cooking time down if you prefer.
- Remove from the oven and set to one side to cool for 15 minutes before gently lifting from the tin and place onto the cooling rack to cool completely.
- These mini quiches will keep in the fridge for 1 day and are perfect lunchbox material.