Directions
What makes this quiche toddler friendly you ask? It’s the veggie – egg – crust ratio. They contain just the right amount of sweet caramelized onions, a flavourful hit of mushrooms and a flaky, soft crust in every mouthful for them to enjoy without cringing. These are the perfect nutritious breakfast, freezer friendly dinner, or a filling school lunchbox snack.
I love making finger foods for my kid, it’s not as messy and is easy to pack on the go. Quick, simple and delicious!
This recipe is pretty straightforward; it makes approximately 20 quiches depending on the piecrust. I have shared with you my savoury pie crust recipe, but feel free to use premade pie crust.
In this recipe I topped some of the quiches with feta cheese after baking. You can improvise here and add any type of cheese into the mixture before baking.
Share your creations on instagram and tag @issa.feast. I can’t wait to see your version 🙂
Steps
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1
Done
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DIRECTIONS: CRUST (skip this if using preparing pie crust)In a food processor pulse together flour, cold, cubed butter. |
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2
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Pour half the water in and pulse again. Add the egg and pulse for 30 seconds. |
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3
Done
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The mixture should hold together and form a ball. Once that happens remove the dough flatten it into a disc and place in a plastic bag. Keep in the fridge while you prepare the filling. |
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4
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FILLING:Preheat oven to 375. Spray 2 muffin tins. This recipe makes about 20 cups |
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5
Done
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Heat olive oil in a skillet over medium/high heat, add the onions and lower the heat to low, while stirring occasionally until caramelized. This should take about 20 minutes on a low heat. |
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6
Done
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Once the onions have caramelized add the mushrooms and cook for 5 minutes on medium heat until soft. Add salt and pepper and set aside to cool. |
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7
Done
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In a separate bowl whisk together the eggs, milk and salt. |
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8
Done
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Remove the dough from the fridge and roll onto a floured surface. Using a round biscuit cutter, cut about 2 - 2.5 cm rounds. Press each piece of crust into the bottom and sides of the muffin cups. |
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9
Done
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Divide the onion/mushroom mixture into each of the cups (around half a tablespoon each). |
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10
Done
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Pour 1 tablespoon of the egg mixture into each of the cups, filling 3/4 of the cups. Bake at 375 until golden, around 20 - 25 minutes. |
