I’m super excited to be part of the healthy kids community this week on Instagram. My recipe is this mini egg-free quiche. It’s really simple to make and great for babies and toddlers that have allergic reactions to eggs.
To replace the eggs I have used tofu. Not a tofu fan either? Don’t worry, once cooked it has a very similar texture to egg and with the other filling ingredients it tastes like a traditional quiche.
On the hunt for more egg-free recipes? Follow these talented mamma’s on Instagram for egg-free recipes all week. Plus lots of inspiration and recipes all year round for the little folks in our lives.
Banana chocolate mousse on Monday with Claudia @whatsbabyeating
Sweet potato apple sage hash on Tuesday with Liza @cookingforgrey
Red velvet crepes on Friday with Kat @katsdelicious_kitchen
Finishing with Fluffy egg less pancakes on Saturday with Nikki @myhungrytoddler
Mini Egg-Free Quiche
- 3 sheets puff pasty
- 1/2 onion
- small handful parsley leaves
- 250 grams medium/firm tofu
- 3/4 cup milk
- 1 cup tasty cheese
- Salt and pepper
- Cherry tomatos; halved
- Broccoli; cut into tiny florets
Pre-heat oven to 180ºC / 350ºF. Cut circles in the puff pasty using a 10 cm cutter; Spray muffin tin with oil and push pastry into the tin.
Remove tofu from the plastic and wrap in a clean tea towel and place something heavy on top to absorb any moisture for a few minutes.
Place the onion and parsley in a food processor and pulse until finely chopped. Add the tofu and blend. Add 1/2 cup milk and blend until smooth. Add the extra milk a little at a time until it is pouring consistency. Season well.
Stir through the cheese (reserving a little to sprinkle on top). Pour into muffin tin (don't over fill) and push the tomatoes and broccoli into the mixture. Top with the left over cheese.
Bake for approx 30 - 35 minutes or until the pastry is golden. Allow to cool a little and serve warm.
Recipe NotesMakes 12 mini quiches
Dont overfill as the tofu mixture will puff up when in the oven.
Use whatever veggies you have on hand. They are also a great way to use up leftover veggies.