Crustless Quiche
These crustless quiche, or egg cups, are great for baby led weaning, suitable from 6 months+, and are perfect for using up leftover vegetables. These are also a great snack to make with older kids too as you can allow them to make these fairly independently, choose the fillings, and practise their whisking and chopping skills.
Serves: 12
Prep: 5 Mins
Cooking Time: 20 Mins
Ready In: 25 Mins
- 5 Eggs
- 50g grated cheddar
- Optional: 1-2 tbsp creme fraiche
Filling Suggestions
- Diced mushroom️
- Diced tomatoes
- Plain cheese and chive (just add chopped chives to the above mix)
- Peas (I use frozen and don't even bother to defrost them, they thaw as they cook)
- Diced Courgette
- Spray a muffin tin with some spray oil. Whisk the eggs, cheese and creme fraiche (if using) together.
- Dice your filling of choice and pop it into a muffin tin and then cover with your egg mix above.
- Bake at 180C/160CFan/Gas 4 for 15-20 minutes until golden and cooked through. Allow to cool slightly in the muffin tin before serving.
Method
- Spray a muffin tin with some spray oil. Whisk the eggs, cheese and creme fraiche (if using) together.
- Dice your filling of choice and pop it into a muffin tin and then cover with your egg mix above.
- Bake at 180C/160CFan/Gas 4 for 15-20 minutes until golden and cooked through. Allow to cool slightly in the muffin tin before serving.
Ingredients
- 5 Eggs
- 50g grated cheddar
- Optional: 1-2 tbsp creme fraiche
Filling Suggestions
- Diced mushroom️
- Diced tomatoes
- Plain cheese and chive (just add chopped chives to the above mix)
- Peas (I use frozen and don't even bother to defrost them, they thaw as they cook)
- Diced Courgette
Additional Information
You can make these ahead of time, and freeze, or keep in the fridge for 2-3 days.
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