Baby Quiche


Great back-to-school lunch idea from Kids Naturally!

These Baby Quiches are easy and super-fast to make, and the filling can be customized to each child's preferences.

Give them a try! 


  • 1 tsp butter (for greasing muffin tins) or muffin paper liners

  • 5 organic eggs

  • 1/2 Cup shredded cheese (Monterey Jack or mozza)

  • 1/4 Cup unsweetened coconut milk (or alternative milk, or grass-fed milk)

  • protein: any leftover chicken, pork or beef, cut up in 1/4" cubes. You can also omit the protein, no biggie!

  • veggies of your choice ~ corn, asparagus, peppers, etc.

  • dried italian seasonings 

  • a pinch of each salt & pepper to taste

  • parmesan (optional ~ for topping)



  • Preheat oven to 375°F

  • Line muffin tins with paper liners, otherwise lightly grease tin cups with butter using a paper towel or napkin

  • Place veggies of choice inside muffin tins. You can use as little or as many veggie pieces as you think your child will like (you know your child best!) 

  • add cheese and meat cubes

  • In a separate bowl (a measuring cup works great), add the eggs, milk, seasonings, salt & pepper and beat using a fork or whisk

  • Pour egg mixture over the tins, filling to 3/4 full

  • If adding parmesan, sprinkle it over tops

  • Bake for 18 to 20 minutes or until puffed and golden

  • Remove, cool, and taste-test with kids!


Tip: If your kids don't like to eat cold stuff, you can always cut up the Baby Quiches (or not) and insert inside heated Thermos for them to take to school for lunch. 


This recipe makes 12 muffin tin Baby Quiches.



Read more recipes from Kids Naturally in this link   

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