I will never forget the first time I served eggs to my daughter. I should clarify that….we started with a scrambled egg yolk. ”They” say you shouldn’t give babies under a year old egg whites, so we started with the egg yolk. It was the first time I had THAT face. Pushing the food out of her mouth looking at me like, “MOM! Get that out of my face!!” It was hilarious! I tried again two days later and she has been hooked ever since.
Now that we have moved past the one year mark, it’s nice to kick things up a little bit in the egg department. Here is a delicious and healthy egg dish that will satisfy all members of the family. I make these in mini ramekins because I don’t have the time to wait an hour for a large quiche to bake…plus they are really cute!
Mini Broccoli Spinach Quiche
- 1/2 cup Broccoli
- 1 1/2 cups Spinach
- 1 Clove Garlic
- 1 tbsp. Extra Virgin Olive Oil
- 6 Eggs
- 1/2 cup Whole Milk
- Salt, Pepper, Fresh Grated Nutmeg
- 2 tbsp Crumbled Goat Cheese
Preheat the oven to 350 degrees and lightly spray 4 small ramekins with cooking spray. Heat the olive oil in a small saute pan and add the garlic, spinach and broccoli. Saute for about 2 minutes until the spinach is just wilted and the broccoli has turned a magnificent bold green.
Bake at 350 degrees for 25 minutes. Remove from oven and serve immediately. This should go without saying but I’m going to say it…..the ramekins will be HOT! Do not plop this down in front of your kiddos!! Use a hot pad to invert the quiche onto a plate. The big kids at the table can eat right out of the ramekin though! No need to do more dishes, right!?!