Quiche Me

My other passion: FOOD. This is my recipe for Crustless "Kid" Quiche. It's the one that was featured in the Atlanta-Journal Constitution last September in the article about homemade baby food and healthy eating for young kiddos.



It's ultra-yummy, ultra-easy and a great way to sneak veggies into kiddos.



Enjoy!



CRUSTLESS KID QUICHE

8 servings
Hands on: 15 minutes
Total time: 1 hour, 15 minutes

5 eggs

3/4 cup whole milk

3 tablespoons all-purpose flour

1/4 teaspoon mustard powder

1 cup grated organic cheese, such as cheddar or mozzarella

1 cup steamed veggies, such as broccoli, peas, corn, carrots or spinach

Preheat oven to 375 degrees. In a bowl, mix together eggs, milk, flour and mustard powder. Spray a round 9-inch cake pan with nonstick spray. Distribute cheese evenly on bottom of pan. Top with layer of veggies. Pour egg mixture on top. Bake for 40 to 45 minutes. When cool, cut into eight wedges and store in refrigerator. Serve cold or heated. Cut into cubes, so toddlers can feed themselves. Discard any leftovers after 3 days.

Per serving: 131 calories (percent of calories from fat, 61), 9 grams protein, 4 grams carbohydrates, trace fiber, 9 grams fat (4 grams saturated), 150 milligrams cholesterol, 145 milligrams sodium.