What the Wordens Ate- Anytime Quiche Cups

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

18(ish) Eggs

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

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