Veggie Loaded Spinach, Pepper & Herb Quiche for Baby Led Weaning
Veggie loaded spinach pepper and herb quiche for baby led weaning lunch! Healthy finger food, freezer-friendly, and super fun to cook with kids!
Ingredients
- 300 g 2 Cups Plain Flour
- 120 g Butter
- 3-4 Tablespoons Water
- 1 medium onion finely diced
- 1 clove garlic crushed
- 2 large handful spinach leaves finely chopped
- 1 handful fresh parsley leaves finely chopped
- 1 large red bell pepper diced
- 1 teaspoon dried oregano
- Black pepper to season
- 4 free-range Eggs
- 100 g grated cheddar cheese
Method
- Preheat oven to 180ºC (350ºF)
- In a bowl sieve your flour, then add the butter, and using your fingers rub it into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands to mix into the flour and butter until it resembles a dough that sticks together.
- Roll on a floured surface until thin and then use a small circular cookie cutter to shape out circles and place it into your tin. I used both a mini tin and a mini muffin tin.
- Mix the onion, garlic, spinach, parsley, red peppers, oregano, and season with a little black pepper. Stir well until it is well combined.
- Fill each of the pastry cases 3/4 way up with the mixture.
- In a separate jug, whisk the eggs until light and fluffy. Fill each little quiche up with the egg, then sprinkle over a little cheddar cheese.
- Bake in the oven for 25 minutes until the egg is set.
- Cool fully before serving.
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Recipe Notes & Tips
Cool quiche completely then place in a freezer bag or container and freeze for up to two months. Reheat in the microwave and crisp crust in the oven.