Roasted Red Pepper, Spinach and Goats Cheese Quiche Baby Led Feeding.

My lovely little Oscar has decided today that he is the boss and after an exhausting morning of chasing him around the house, park and garden I wanted to make something super quick for his lunch. Quiche was always a favourite of mine growing up and it was one of the very first dishes I gave to Oscar at 6 months. These little baby quiches are just super cute! They taste delicious and are full of yummy ingredients and they taste good warm or cold which means they also make a good lunchbox filler for my other kiddies.

      • PREP TIME
      • 30 minutes
      • COOK TIME
      • 25 minutes
      • TOTAL TIME
      • 55 minutes
      • SERVES
      • 24 Baby Portions

What goes in...

  • 1 Cup Plain Flour
  • 80g Butter
  • 3-4 Tablespoons Water
  • 1 Small Onion Finely Chopped
  • 1 Red Bell Pepper
  • 1 Tablespoon Olive Oil
  • 1 Handful Baby Leaf Spinach Finely Chopped
  • 3 Organic Eggs
  • 100g Goats Cheese

How to make it...

  1. Preheat oven to 180ºC
  2. Cut the bell pepper in 1/8s and drizzle with a little oil. Roast skin side down for about 30 mins or until soft. Immediately take out of the oven and place in a plastic food bag or if you don’t have one wrap in cling film to prevent air escaping. Leave aside until later.
  3. In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.
  4. Roll on a floured surface until thin and then use a small circular cookie cutter to shape out 24 mini circles.
  5. Place these into your greased mini muffin baking tin and refrigerate until you are ready to add your filling.
  6. Meanwhile, head the remaining olive oil in a frying pan and slowly sauté the onions until soft but not brown.
  7. Add the finely chopped spinach to the pan and stir for about 2 minutes until the spinach is wilted down. Remove from the heat.
  8. Then open your bag with the peppers, peel off the skins and finely chop the flesh into tiny pieces and add to your onion and spinach mixture.
  9. Remove your pastry from the fridge and place roughly 1 teaspoon of the vegetable mixture into each little pastry. There should be enough for 24.
  10. Whisk the 3 eggs well and spoon 2 teaspoons of egg into your little quiches.
  11. Finally, add a little piece of goats cheese (approx 1/2 a teaspoon) to the top of each one and place in the oven for about 25 minutes or until the egg has set and the pastry is cooked.
  12. Serve with some slices of avocado for a delicious dinner
  • HELPFUL TIP - Freezing

    These little quiches freeze really well and are perfect to have on hand for those busy days. Just defrost in a fridge overnight and reheat in an oven for about 10mins or microwave for 30 seconds max. Make sure they are cooled before serving.

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