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Nutrition Facts
Serving Size 1 mini-quiches 106g Recipe makes 6 mini-quiches) The following items or measurements are not included below: vegetable stock powder
Calories 179
Calories from Fat 122		(68%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 8.0g	40%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 110mg		36%
Sodium 217mg		9%
Potassium 187mg		5%
Total Carbohydrate 3.4g		1%
	Dietary Fiber 0.9g	3%
	Sugars 1.1g
Protein 11.5g		22%
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Mini-Quiche for Mini People

Recipe #179894 | 50 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: VegeMight
Jul 31, 2006

My 1-year-old son loves these warm for lunch, or cold for a picnic lunch at the park. You can line with pastry if desired. Use muffin, mini-muffin or friand tins; or use a regular pie/quiche tin to convert to family-size.

6 mini-quiches (change servings and units)

Ingredients

150 g frozen spinach
200 g smooth ricotta cheese
2 eggs
3/4 cup grated tasty cheese
40 g cream cheese spread
1 tablespoon onion flakes or onion powder
1 teaspoon vegetable stock powder
1 pinch nutmeg
butter, for greasing tin

Directions

1
Cook spinach according to directions on packet. Cool.
2
In a large bowl, whisk ricotta, eggs, cheeses, onion flakes, stock powder and nutmeg together until smooth.
3
Add spinach.
4
Grease the muffin or friand tins with the butter.
5
Spoon mixture into cases (I get six mini-quiches from this mixture).
6
Bake in moderately hot (180C) oven for 30-40 minutes, or until golden on outside and cooked through.

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Featured Reviews for This Recipe

From: New Mommy and Lovin' It

On Oct 6, 2006

I thought this looked like a great idea... But when I tried getting them out of the pans, they stuck to the edges and fell apart. Perhaps I didn't grease it enough... My 1 and 1/2 year old daughter did like it though. She didn't mind that they were crumbled.

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From: JMigs;0)

On Apr 18, 2007

This was pretty good. At first I was hesitant to use this recipe only because I had to figure out the grams, but I think it's pretty hard to mess up this recipe. Here's what I did: I had fresh spinach so I steamed 8 cups (to measure fresh, pack down into measuring cups) for about 7 minutes. Just make sure to squeeze out the water! 200g is about 15 oz of Skim Ricotta Cheese. I used about 1/5th of a block of cream cheese. Added some garlic powder (about 1 tsp) to the 1 tbs onion powder, and a pinch of salt to the mix. I used a combo of parmesan cheese and mild cheddar cheese. Sprayed the mini-muffin tins with butter spray and baked it at 350 degrees for about 25 minutes. As it cools it seems to be easier to get out, by using a small knive to loosen the edges first. My kids gobbled them up - These would be great for breakfast as well as a snack!

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