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Baby Led Feeding | Recipes | Meals & Courses | Lunch | Roasted Red Pepper, Spinach and Goats Cheese Quiche

Roasted Red Pepper, Spinach and Goats Cheese Quiche

Recipe By Aileen Cox Blundell

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.

Roasted Red Pepper, Spinach and Goats Cheese Quiche

Prep time

30 minutes

Cook time

25 minutes

Servings

24

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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Ingredients

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

Method

  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

Recipe Notes

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.

Baby Finger Foods BLW Muffin Recipes BLW Recipes 12 Months+ BLW Recipes 6-9 Months BLW Recipes 9-12 Months Cheese Recipes Egg Recipes Freezer Friendly Recipes Lunch Lunchbox Winners Nut Free Quick and Easy Recipes Toddler Recipes Vegetable Recipes Vegetarian

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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