Crust-free spinach and ricotta quiche

I used to make quiche all the time. It was one of those things I’d make so often I didn’t need to follow a recipe. I especially loved making the pastry but right now I struggle to find the time. There are just too many different steps: making the pastry, letting it rest, making the filling and cooking. At the moment I need something I can prepare and cook in one go whilst my baby has a nap.

So, I thought I would try ‘crust-free quiches’ a cross between a quiche and a tortilla. There is no need to prepare any pastry and they are more suitable for babies as the whole thing is soft in consistency.

For the filling I chose Spinach and Ricotta, a classic combination. Ricotta is naturally low in salt and a good source of protein and calcium, so is a great for your baby’s health. Spinach is also a fantastic source of vitamins and minerals. These may be suitable from 7-8 month old but like any other ingredients make sure your baby is not allergic.

I think these quiches are really pretty in the baking paper and could be a good dish to prepare for a picnic.

Crust-free spinach and ricotta quiche@ healthy foodie baby

Crust-free spinach and ricotta quiche

Makes 4 larger mini-quiches (muffin size)and 2 small baby quiches (cupcake size)

Serves 2 adults

Preparation: 10 min | Cooking time: 30 min


1 cup (20g) baby spinach leaves, roughly chopped

1/4 cup (10g) chopped flat leafed parsley

1/4 cup (10g) chopped mint

1 cup (120g) ricotta cheese

200ml can milk

3 eggs, lightly beaten

1/2 cup (60g) grated cheddar cheese

2 slices prosciutto, halved lengthways and rolled up

1 muffin tin.


Preheat the oven to 180°C

In a large bowl combine spinach, parsley, mint, ricotta, milk, eggs and cheese; mix well.

Cut 4 squares of approx 18cm from baking paper and place in muffin tin holes. Pleat and press to create a base for the quiches and spoon out mixture into 4 muffin-sized quiches. Reserve some of the mixture for 2 x cupcake-sized quiches.

Place prosciutto swirls in the center. Season with salt and pepper.

Bake for 30 minutes. Until cooked through.

Crust free spinach and ricotta mini quiche @ healthy foodie baby

Mini spinach and ricotta quiche

Baby new tastes and textures

2 baby portions


See ingredients above

1 cupcake tin


Cut 2 squares approx 15 cm from baking paper and place in cupcake tin. Pleat and crease to create a base for the quiches and spoon out the reserved mixture from recipe above into 2 cupcake sized quiches.

Bake in 180°C  oven for 20-30 minutes until cooked through.




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