Makes:
24 mini quiches
Prep Time:
15
Cook Time:
25
This vegetable filled recipe is especially delicious as a lunch or dinner option with an added flavour hit from of a pouch of Rafferty’s Garden.
Suitable for kids aged 10+ months.
Ingredients
4 sheets Puff Pastry
1 tbsp Butter
1 medium Carrot
1 medium Zucchini
1/4 Red capsicum
1 cup Extra tasty cheese
finely grated
3 small bunches English spinach
finely chopped
1/2 Leek
finely sliced
4 small Truss tomatoes
finely sliced
1 packet Rafferty’s Garden Spinach, Apple, Broccoli & Pea 4+ month 120g
3 Eggs
Milk
for brushing the pastry
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 24 small muffin pan baking sheet
- 1 large round scone cutter
- 1 blender with a shredding disc
- 1 saucepan
- 1 bowl
Instructions
- Preheat oven to 180 degrees C. Set aside and defrost 4 sheets of puff pastry.
- Using a blender with a shredding disc, finely slice the carrot, zucchini and leek. Also, finely dice the capsicum and English spinach.
- Add the tablespoon of butter to a saucepan and lightly cook the leek until it becomes transparent. Then add the shredded (or finely chopped) vegetables and seasoning and cook for a few minutes until softened.
- In the meantime, add the eggs to a bowl and the contents of the Rafferty’s Garden Spinach, Apple, Broccoli & Pea and whisk together.
- Using the scone cutter, cut rounds from the pastry sheets and line each muffin hole with these to form the base of the quiches.
- First place spoonfuls of the cooked vegetables into each pastry base.
- Then gently spoon the egg mixture into each cup on top of the shredded vegetables, before topping each mini quiche with a sprinkling of cheese, a sliver of tomato and a pastry star (if desired).
- Brush each quiche with milk and place the tray in the oven for 25 minutes until golden. Allow the mini quiches to cool before serving to your child.
Notes
Age: 10 months+
Storage tip: Not suitable for freezing. Store in air tight container and consume within 3 days.
