Crustless Quiche Cup Recipe With Cheese For BLW
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Mini Crustless Quiches
These crustless mini quiches are so so tasty! A great recipe for a quick breakfast. The perfect baby-led weaning recipe for little hands.
The mini egg muffins are packed full of flavour and so moreish!
They are made with simple ingredients without the pastry, and you don’t even miss the pastry. Great if your little ones or yourself is gluten free or following a gluten free diet.
I love the flavour of cheese, onion and chive! If you haven’t tried this combination you will have to! It is so tasty, fresh and perfect for the season of spring, which we are in right now!
I love the fact that when the mini egg bites are cooking, they rise and puff up like a soufflé! This just shows you how light and fluffy the texture of these are, they really are the perfect size for little hands.
The quiche cups are perfect for a healthy breakfast, lunch, dinner or they are a brilliant finger food for lunch boxes. You will know that your little one, family and even for yourself are getting a nutritious meal!
Can You Give Quiche To Babies
Quiche can be a suitable option for babies, particularly when prepared without the pastry crust, making it a gluten-free crustless quiche recipe. This versatile dish can provide a variety of nutrients essential for a baby's growth and development.
By leaving the crust out, you can focus on the creamy filling which can be made using ingredients like eggs, milk, cheese, and a selection of vegetables or meats. These ingredients can offer protein, healthy fats, vitamins, and minerals beneficial for a baby's diet.
It is important to ensure that the crustless quiche cups are cooked thoroughly and cut into small, manageable pieces to reduce any choking hazards. Halved or whole.
Always consult with a healthcare provider before introducing new foods to a baby's diet.
The cheese on top is not necessary and can be optional, but the cheese really does finish the cups off nicely
You will have to give this easy recipe a go! Your little ones will love them and they will be a firm favourite in your home! The full recipe can be found below.
Ingredient information
Free range egg - I always use free range eggs, make sure they have a lion sticker on them if you are serving from 6 months old.
Double cream - A quiche isn’t a which without a little double cream. This makes the eggs so rich and tasty!
Spring onions - A perfect spring ingredient, and perfect for this recipe!
Chives - Cheese and chive is such a yummy combination, works so well within this recipe. I have used fresh herbs but you can used dried chives too.
Mature cheddar cheese - You can use mild cheddar cheese, I find mature cheddar works and tastes better within this recipe.
Serving Suggestion
The egg cups would be great served with cucumber fingers, grated carrot, red peppers (bell peppers) or even some homemade garlic and herb potato wedges.
They can of course be eaten on their own as a lunch, breakfast recipe or a substantial snack.
Other similar recipes: Egg bites, Potato pies or Carrot fritters.
Storage instructions
The cups once cooled, can be stored in the fridge in an airtight container for up to 3 days. If you wanted to reheat the cups, you will only be able to reheat once from the fridge.
I would suggest heating them up in the oven, at 180C or 350F, for 10-15 minutes. Leave to cool before serving to your baby.
To store in the freezer, leave the cups to cool at room temperature and store in an airtight container or in an airtight freezer bag.
They can be kept in the freezer for up to 3 months.
Once the cups have been defrosted they will not be able to be re frozen or reheated.
Equipment used to help with this recipe
Recipe | Crustless Quiche Cup Recipe With Cheese For BLW
Makes 6 cups
4 free range eggs
150ml double cream
3 spring onions, finely sliced
6 chives, snipped (1/2 teaspoon dried chives)
50g mature cheddar cheese
Instructions
Pre heat the oven to 180C or 350F degrees.
Pour the cream in the measuring jug.
Add in the eggs and whisk until combined.
Add in the spring onions, chives and half the cheese to the egg mixture.
Mix together until combined.
Pour into a muffin tin lined with silicone cups.
Sprinkle the rest of the cheese on top and pop in the oven for 20-25 minutes.
When they are taken out of the oven they may have risen quite high, this is ok, they will lower back down.
Leave to cool slightly before eating warm. Or enjoy cold!
Hope you and your family enjoy!
Recipe notes
If you didn’t have any silicone cups you could use a silicone muffin tray or you could grease a muffin tray and pop the mixture in.
I would highly recommend the silicone cups or silicone muffin tray, these are great for making sure nothing gets stuck and easy to get out!
You could potentially use a vegan egg replacer for this recipe to make it vegan/dairy free. There are some really good ones out there now that are very close to making eggs.
A great recipe for the whole family.
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