Baby Quiches
Like most parents who feed their kids, I struggle with keeping food healthy but keeping the calorie and protein content high enough to fuel my super active bunch. My bike racing son needs a hit of protein and calories right after a workout, but the other kids (and parents) need a healthy snack too. I am so sick of packaged performance food and bars. They are loaded with processed junk and marketed to these poor kid athletes like they absolutely cannot perform without them. The sports drinks are the worst. Sugar water….oh and dye. I make a thermos of Green Goddess Smoothie (I don’t call it that in front of my boys) and a batch of these little Baby Quiches for a quick after race or workout refuel. They are also great picnic or road tripping food. Try out your own combination of Veggies and Cheese.
Baby Quiches
Prep
Cook
Total
Yield 12 quiches
you can use all kinds of ingredients in these. any combination of veggies and cheeses work well. Load on the veggies and just a sprinkle of cheese
Ingredients
PASTRY
- 2 cups Organic Flour
- 3/4 teaspoon Sea Salt
- 1/4 cup Olive Oil
- 1 tablespoon Cider Vinegar
- 1/4-1/2 cup Ice Water
BASE
- 8 Organic Eggs
- 1 cup Milk, Soy, Rice or Almond Drink
- Sea Salt and Pepper
VEGGIE FILLING
- Red Pepper
- Zucchini
- Broccoli (lightly steamed and chopped)
- Leeks or Onions (sautéed)
- Mushrooms (sauteed)
- Sun Dried or Cherry Tomatoes
- Asparagus (sauteed)
- Spinach
CHEESES:
- Gruyere
- Parmesan
- Cheddar
- Smoked Cheddar
- Feta
HERBS
- Basil
- Parsley
- Rosemary
- Oregano
Instructions
- Heat oven to 180c or 375f
- Lightly grase or spray 12 muffin tins
- By hand or in a food processor, mix or pulse Flour and Salt
- Gradually mix or pulse in Vinegar and Oil until you have a fine crumb mixtue
- Gradually add and pulse in a few Tablespoons at a time of Ice Water
- Mix until you have a ball that sticks together
- Stick this in a bag and pop in the freezer while you get the veggies ready
- Divide the dough in half and roll out one half on a flour covered board about 1/4 inch thick
- Use a small bowl or large glass to cut out rounds of dough
- Lay each round the dough over the muffin tins, pressing gently down in the center, fitting it tightly to the edges
- Use a sharp knife to cut the edges level with the top of the tin
- Use the extra dough to re roll into other rounds
- Beat the Eggs well, add the Milk and season with Sea Salt and Pepper
- Fill the dough rimmed muffin tins with a combination of veggies and a sprinkle of cheese and herbs until they are about 3/4 of the way full
- Pour in the Egg Mixture until just full
- Place the muffin tin on a cookie sheet and bake 25-30 minutes until firm and the eggs are set
- Cool completely and pop them out with a spoon
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