The most decadent and true-to-definition quiches are creamy, almost custard-like slices of heaven and are usually made with a good heaping of cheese, heavy cream and any variation of meat and/or vegetables. While delicious, I wanted to make an easier, healthier option for busy mornings.
This recipe is more of a technique — play with flavors to find your family’s favorite or use up whatever leftovers you have in the fridge. To make it healthier, I recommend using greek yogurt in place of heavy cream (but keep it whole milk to get the good fats that baby needs!), opting for a naturally lactose-free aged cheese, and skipping the crust. By making them in muffin form, they become transportable and reduce cooking time. Win win win!
- 6 eggs
- 3/4 cup plain rice, almond or coconut milk
- 3/4 cup plain whole milk greek yogurt
- 3/4 cup shredded, naturally aged cheese any aged, hard cheese like gouda, cheddar or parmesan work great!
- 1 cup lightly cooked vegetables sauteed mushroom and spinach or roasted red peppers and yellow squash are some of our favorite combos
- 1 cup cooked protein quinoa, diced chicken and sliced canadian bacon are some of my favorites
- freshly ground pepper to taste
- Preheat oven to 350 degrees
- Lightly grease the bottom of a regular-sized muffin pan (or use foil liners) -- or 2-3 mini muffin pans. I love using an avocado oil spray.
- In a large bowl, beat eggs well until air bubbles form. Continue to beat in milk, yogurt, 1/2 cup of the cheese, pepper (you can also add a bit of salt but I tend to skip it when cooking for baby and just add a sprinkle table side)
- Put the pre-cooked protein and vegetables on the bottom of the muffin pans and pour the egg mixture over it, filling it about 2/3 full (don't fill to the top or else you'll risk having it bubble over!)
- Sprinkle the remaining 1/4 cup of cheese on the tops of the quiches.
- Bake about 30 minutes. Let cool for 10 minutes before serving or come to room temperature before storing in fridge.
- Try these healthy mini-quiches that use greek yogurt in lieu of heavy cream and can be eaten warmed, cold or room temp throughout the week.