Quiche is a great way to hide veggies. If your children turn their nose up at kale, this might be a way to sneak it in their diet. Most kids love scrambled eggs so this is usually not a hard sell. Handheld food or “mini” versions of things are also a great way to get kids interested. My daughter loves anything “mini” she called these “baby quiches.” These are great because they work for a quick breakfast on a busy morning, a side for lunch or dinner, or even a protein packed snack.
I have seen a lot of recipes around for mini quiche or “egg muffins” but most of them required substitutions to make them work for us so I created this dairy-free and wheat-free recipe. The coconut milk makes them nice and fluffy and satisfying. Use up any extra cooked vegetables you have laying around in this recipe.
- 4 organic pastured eggs
- 1 can of coconut milk (13 oz.) – I like Native Forest because their cans are BPA free
- ½ tsp. sea salt
- Your choice of 2-4 add ins:
- Steamed broccoli
- Cooked brown rice
- Diced ham
- Diced cooked potatoes
- Crumbled bacon
- Corn kernels
- Sautéed kale, spinach, collard greens
- Sautéed onions
- Sautéed zucchini
- Steamed carrots
- Or anything else you have that needs to be eaten!
Prepare a muffin tin, lined with baking cups (use an unbleached version like If You Care). In a medium mixing bowl, whisk together the eggs, coconut milk, and sea salt. Cook add-ins if needed. Add to the bowl and mix together. Use a ladle to spoon the egg mixture into the baking cups. Bake at 375 for 20-25 minutes until a toothpick comes out clean.