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DEL.ICIO.USCrustless Kid Quiche
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Minde Herbert, a Douglas County mother, cooks for her kids because she wants to know what is going in growing bodies. She makes this quiche for her twin toddlers because not only does it enable her to sneak extra veggies into their diets, but it gives them a high-protein, sugar-free power breakfast. Herbert uses organic food whenever possible. -- Patti Ghezzi, for the Journal-Constitution
Also, this recipe will make it easy on dads cooking with their children for Mother's Day.
Hands on time: 30 minutes Total time: 1 hour and 15 minutes Serves: 8
Ingredients:
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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
Instructions:
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 if serving toddlers, so they can feed themselves. Discard any leftovers after 3 days.
Notes:
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.
Nutrition:
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.
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