These little cups are awesome for baby-led weaning. They’re a great size for little hands to grab and munch right on up! Although I decided to make them using a standard size cupcake tin (because the ratio of veggies:quiche dough is higher) you can definitely also make them in a mini-muffin tin.
I started giving her half a quiche cup along with some mashed potatoes, but about 2 minutes she was already going for the second half. 15 minutes later, and without making a mess (which is rare!), she finished a whole quiche with a side of mashed potatoes and a fruit smoothie pouch.
I also had a quiche cup along with a salad, and just now when L’s gone down for her nap, I snuck a second one because they really are delicious!
You’ll see that in the recipe below I’ve used frozen creamed spinach, but you can also use fresh spinach that’s blended smooth. Just make sure to get rid of excess water as spinach retains a lot of liquid and I can make the quiche soggy. I also used a commercial quiche dough, but if you’re worried about salt, butter or other allergens you can always make your own. I don’t have my own quiche dough recipe but they’re really easy to find if you search for them.
Here’s the recipe:
Spinach Quiche CupsPrint Recipe
- 1 ready-made quiche dough (30cm wide)
- 150gr (1 1/4 cups) frozen creamed spinach
- 1 tbsp lemon juice
- 80ml (1/3 cup) cream
- 2 eggs
- 20gr cheese
Preheat the oven to 200°C (390°F).
Grease a muffin tin with oil.
Cut the dough into 8 equal circles (squares also work), and line the muffin tins with the dough.
Defrost the creamed spinach and add the lemon (try to get it lukewarm so it doesn't cook the eggs when you mix it).
Mix the eggs, creamed spinach and cream.
Pour the mixture into the quiche cups. Sprinkle with cheese.
Place in the oven and bake for 30 minutes or until cooked through and golden brown.
Let them cool (I cut L's in half) and serve.