As kids and toddlers dutifully adhere to an agenda of perpetual growth, the egg offers a solution to the snack-food dilemma. Baked into mini, crustless-quiches, the benefits of eggs translate into easily portable, on-the-go snacks, nutritionally impressive and proportionate to little hands. Packed with highly bioavailable fat-soluble antioxidants (say that ten times fast), protein, all eight essential amino acids, good cholesterol and choline (required for proper brain development), omega 3 fatty acids, vitamins A, K, E, D and B-complex, eggs also offer a healthy dose of essential minerals such as iron, calcium, phosphorus, and potassium. These properties have been shown to combat skin damage from the sun, reduce the risk of certain cancers, protect vision, and reduce high cholesterol. It's no wonder eggs have been called The Maker's perfect food. This recipe takes about as much active time as scrambling some eggs, making these mini-quiches the perfect snack.
Mini Quiche: (amounts can be approximate, play around with ingredients and fillings)
*5-6 pastured eggs
*2 cups high quality milk or cream (raw if available)
*1/2 cup (or more) shredded cheddar
*sea salt and black pepper to taste
*1/2 cup chopped spinach (if frozen, thaw and squeeze excess water before adding to recipe)
*basil and or parsley, chopped fine
Preheat oven to 375. Generously grease 2 mini muffin trays with butter or olive oil. Whisk eggs in a medium mixing bowl. Add remaining ingredients. Transfer mixture to a liquid measuring cup. Pour into individual muffin tins, filling 3/4 full. Bake on center rack of oven until tops are golden, about 15 minutes.
Cool completely. Run a knife around the perimeter of each muffin tin before releasing from mold. Store in an airtight container and refrigerate.
Mini Quiche: (amounts can be approximate, play around with ingredients and fillings)
*5-6 pastured eggs
*2 cups high quality milk or cream (raw if available)
*1/2 cup (or more) shredded cheddar
*sea salt and black pepper to taste
*1/2 cup chopped spinach (if frozen, thaw and squeeze excess water before adding to recipe)
*basil and or parsley, chopped fine
Preheat oven to 375. Generously grease 2 mini muffin trays with butter or olive oil. Whisk eggs in a medium mixing bowl. Add remaining ingredients. Transfer mixture to a liquid measuring cup. Pour into individual muffin tins, filling 3/4 full. Bake on center rack of oven until tops are golden, about 15 minutes.
Cool completely. Run a knife around the perimeter of each muffin tin before releasing from mold. Store in an airtight container and refrigerate.
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