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Quick No-Pastry Vegetable Quiche (Serves 6)


This week I have been reviewing “French Kids Eat Everything” by Karen Le Billon. This evening, I will be drawing one winner to receive a free copy of the book. Don’t forget to enter the giveaway today before 5:00 p.m. PST.

In addition to the 10 French Food Rules for raising happy, healthy eaters, the book also features some delicious recipes. Daddy actually picked which recipe to make this week and we all loved eating this crustless veggie quiche for dinner. Plus, the leftovers reheated well for a quick and hearty breakfast.
This recipe is Henry-approved.
Quiche can be eaten hot or cold using just about any combination of vegetables. By dicing or grating the veggies, you don’t need to cook them in advance. This recipe is quick and easy to make, since you don’t need to worry about a pastry crust.

I did make one small change to the recipe by pouring the quiche into muffin tins instead of one large pie pan, resulting in about 18 mini-quiches.
Henry ate an entire mini-quiche at dinner.
Ingredients
8 large eggs
1-1/2 cups whole milk
Salt and pepper to taste
1 cup flour
1 cup grated cheese*
1 to 2 cups diced or grated vegetables**
         
*We chose Gruyere cheese but Cheddar or Mozzarella would also work nicely.
**We used ½ cup each of red onion, red bell pepper, zucchini and asparagus. Other good options include spinach, broccoli, carrot, mushroom, eggplant or tomato.
Quick No-Pastry Vegetable Quiche hot out of the oven.
Directions
Preheat the oven to 325 degrees. In a large bowl, beat the eggs; add the milk and mix well. Add a pinch of salt and pepper, if desired. Stirring constantly with a fork or whisk (to avoid lumps), add the flour a little at a time. Mix in the cheese, followed by the fillings you are using.

Pour the mixture into a greased 9- or 12-inch pie plate (or you can use muffin tins like I did). Bake for 30 minutes, or until the quiche puffs and starts to brown on top. Cool 5 minutes before serving (the quiche will settle, and you’ll be able to cut it more neatly).

Note: Take care not to overfill your pie plate, as the quiche will puff up as it bakes. The quiche will deflate after you remove it from the oven: this is normal! Kids like watching this soufflé effect.
Quick No-Pastry Quiche makes a tasty vegetarian dinner along with a side of roasted carrots and broccoli and fresh apple slices.
How your kids can help
  • 2-year old: Mixing the cheese and fillings into the quiche mixture.
  • 3-year old: Stirring the quiche mixture with a fork or whisk.
  • 4-year old: Grating the cheese.
  • 5-year old: Pouring the quiche mixture into a pie plate or muffin tins.
Henry practices using his fork to eat the quiche.

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