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Crustless Quiche in a Cup
I have found another way to combat pickiness. It’s all about size. Ok, I admit I didn’t discover this. There are lots of food products packaged and sold in kid friendly sizes, I just never thought to apply it to a recipe. When I suggested we make Broccoli Quiche, my kid had no interested. When I suggested we make it in a cup he was beyond thrilled. We used coffee mugs, but it could have been done with ramekins as well. He even picked out which cup would be his and kept a close eye on that particular quiche. So now we have a new Crustless Quiche in a Cup recipe!
The best part about this breakfast is that it is chock full of veggies. My kid ate the entire quiche cup in one sitting. (My husband didn’t even finish his!) Beware that the cups can get very hot in the oven so it’s best to remove the quiche from the cup before giving it to your kid. The good news is that it slides right out. Now for the recipe…
Crustless Quiche in a Cup Recipe
Prep Time: 10 mins Cooking Time: 30 to 40 mins
4 egg whites
1/2 cup lowfat milk
1/2 cup shredded part skim mozzarella cheese
1/2 cup shredded cheddar cheese
2 cups fresh broccoli florets
fresh pepper & sea salt
Preheat oven to 350 degrees. Blanch the broccoli in boiling water, dry and chop up into small pieces and set aside. Also set aside 2 to 3 tablespoons of cheddar cheese for sprinkling on top of quiche. Meanwhile, in a large bowl combine eggs and whites and lightly whisk together. Add milk and continue to whisk together. Stir in all remaining cheese and broccoli and finish off with salt and pepper to taste. Spray cups or ramekins with cooking spray and place on a baking sheet. Divide egg mixture evenly among cups, sprinkle with cheddar cheese and bake for 30 to 40 minutes or until beginning to brown. An 8oz ramekin should yield 4 quiches. Note: Coffee cups are generally a bit bigger/deeper than 8oz. If you are using mugs and you want to get the quiches to pop out like the picture (above) it’s best to divide the recipe among 3 cups instead of 4.
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