Basic Quiche Muffins with Greek Yogurt

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!

Basic Quiche Muffins with Greek Yogurt
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Ingredients
  1. 6 eggs
  2. 3/4 cup plain rice, almond or coconut milk
  3. 3/4 cup plain whole milk greek yogurt
  4. 3/4 cup shredded, naturally aged cheese any aged, hard cheese like gouda, cheddar or parmesan work great!
  5. 1 cup lightly cooked vegetables sauteed mushroom and spinach or roasted red peppers and yellow squash are some of our favorite combos
  6. 1 cup cooked protein quinoa, diced chicken and sliced canadian bacon are some of my favorites
  7. freshly ground pepper to taste
Instructions
  1. Preheat oven to 350 degrees
  2. 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.
  3. 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)
  4. 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!)
  5. Sprinkle the remaining 1/4 cup of cheese on the tops of the quiches.
  6. Bake about 30 minutes. Let cool for 10 minutes before serving or come to room temperature before storing in fridge.
Notes
  1. 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.
http://healthyfirstfoods.com/