What the Wordens Ate- Anytime Quiche Cups
I’m always looking for quick, easy and healthy meals that please everyone and these mini-quiche cups have become a go-to at our house lately.
These yummy cups pack a serious nutritional punch but are so easy! They can be enjoyed for breakfast, snack or lunch, taken on the go and warmed up in seconds. Whether it’s a hungry toddler or husband rushing out the door, everyone seems pleased by these.
I aim to combine a veg and protein into each batch. My go-to veg is frozen, chopped spinach but we also love red capsicum (pepper). Chopped ham is my usual meat choice but the eggs are a great source of protein if you don’t want to add meat. The cheese is a delicious addition and serving of dairy.
Emmylou has been able to eat these since about 9 months old, so it’s baby friendly but works great to send with Jon to work. I usually make 2 dozen and they last in the fridge for a few days but they can be frozen too.
I use these silicon muffin pans and they make clean up so easy; if you don’t have a set, you need one!
We served these at EL’s birthday party, since she loves them so much, and they were a hit! As requested, here’s my basic recipe but it’s great to use what you already have in your fridge (I’d love to give Mexican quiches a go).Mini-Quiche Cups
1 cup Milk (we use whole)
Salt and Pepper to season
1 cup Frozen Chopped Spinach (thawed and strained)
1 cup Chopped Ham (or meat of your choice)
1 cup Shredded Cheese
Combine eggs, milk, chopped spinach, salt and pepper into a large bowl. Mix well until the eggs are scrambled.
Sprinkle chopped ham and cheese into the bottom of the muffin cups. Pour egg mixture on top; almost fill the muffin cups.
Bake at 170C/350F for 20 minutes or until the eggs are set. Store them in a Tupperware in the fridge or freezer.
K, J, EL & P