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
Makes 4 larger mini-quiches (muffin size)and 2 small baby quiches (cupcake size)
Serves 2 adults
Preparation: 10 min | Cooking time: 30 min
Ingredients:
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.
Method:
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.
Mini spinach and ricotta quiche
Baby new tastes and textures
2 baby portions
Ingredients:
See ingredients above
1 cupcake tin
Method:
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.
Links:
Ricotta
http://www.homemade-baby-food-recipes.com/when-can-my-baby-eat-cheese.html
http://www.babyfood101.com/ricotta_cheese_baby_food_recipes/
Spinach
http://parentinghealthybabies.com/health-benefits-of-spinach-for-babies/
Healthyfoodiebaby 
2 Comments Add yours