You guys, I have to tell you something. Something that I am a bit embarresed about. The deal is that I don’t really like eggs, and by not really like them I mean not at all/ I avoid them at all costs/run away while someone else is cooking them, not like them. Gasp! Really doesn’t everyone like eggs? Eggs inside of things cakes/cookies/muffins are fine. Totally cool. I will happily eat them up. No problem.
But eggs by themselves are just not my thing.
I somehow magically thought that my daughter would have the same standards and beliefs about eggs as I do. Turns out this is not the case. She devours eggs like they are the only thing on this planet that will give her enough strength to make the messes that she has to make in a days time. She must also know that eggs are an amazing source of protein, iron, zinc and vitamin B12, she’s obviously already smarter then me.
So, I have learned that I need to embrace eggs.
Maybe eat them.
So I started out making something easy. Something that isn’t really eggs – cleaver aren’t I.
Something that masks the egg as a vechile to get cheese and vegetables into a delicious meal that can be transported in tot size servings. A quiche. But a healthy quiche. Eggs mixed with yogurt and a splash of milk, toped (and bottomed) with a bit of cheese and a big bite of fresh green vegetables.
Now, I could get into this.
Chop. Chop. Chop.
Grate some cheese, nibble on some cheese, grate some cheese…
Crack, Crack, Crack. Whisk, Whisk, Whisk.
Layer it up – cheese, greens, eggs, cheese. When in doubt add more cheese.
Perfectly browned and bubbly.
Leek + Asparagus + Spinach Mini Quiche
1 tbsp organic leeks
3 stems organic asparagus
1/2 cup organic spinach
2 green onions
4 free range organic eggs + 1 egg yolk
1/2 cup 2% greek yogurt
1/4 cup organic whole milk
1 tbsp whole wheat bread crumbs – optional
1/2 – 1 cup organic gruyere or sharp white cheddar cheese
pepper to taste
Preheat oven to 400°. Spray or brush mini muffin pan with olive oil.
Wash and finely chop the leeks, asparagus, spinach and green onions and put into small bowl. Feel free to use 1 cup of any vegetables you would like. In a medium bowl, mix eggs, yogurt, milk and bread crumbs with wire whisk until just incorporated. Add in pepper to taste.
Put a small layer of cheese at the bottom of pan for the crust. Add roughly 1 tsp of vegetables on top of cheese. Pour egg mixture into cups until 2/3 full. Add another layer of cheese on top of egg mixture.
Bake for 20 minutes or until cheese is brown and bubbly. Let cool on wire rack.
Makes 24 mini quiches.
I would recommend you freeze at least half of them (they will last in freezer for up to 3 months) for a fast and nutritious breakfast or snack.
**Egg whites are on the top 10 list for baby allergies so before you get all crazy with the fancy quiche, test out a small amount of egg whites and watch for signs of allergies. Read here for more information. Egg yolks on the other hand are very low on the list for allergies, and some believe are one of the best foods to start your baby out on.