Serves: 24 quiches|Prep: 60 min
Serves: 24 quiches|Prep: 60 min
Salmon is a superfood, rich in Omega-3’s which are essential for growing babies and children. This mini quiche recipe is a perfect way to slowly introduce the taste of salmon to their sensitive taste-buds in a kid-friendly, delicious, flavour-sensation using cheese, pumpkin, eggs and herbs.
Ingredients
Method
| 200g salmon fillet, grilled and flaked | |
| ½ cup ricotta cheese / cream cheese/ goat’s cheese / coconut cream/ mozzarella | |
| ½ cup pumpkin, steamed and pureed | |
| ¼ Cup Spinach Or Kale, Steamed And Finely Sliced | |
| ¼ cup medium onion, chopped and sautéed | |
| 2 tbsp coconut flour or almond meal | |
| 4 eggs | |
| 1 cup almond or regular milk | |
| Sea salt to taste | |
| ½ tsp mixed herbs or dill | |
| Serve with tzatziki or homemade tomato sauce (see recipe) |
| 1. | Preheat oven to 180°C. |
| 2. | Grease a mini muffin tray or a quiche mould. |
| 3. | In a processor, add flaked salmon, cheese, onion, pumpkin, steamed spinach and flour and process until smooth consistency is reached. |
| 4. | In another bowl, beat eggs slightly, add milk and herbs. |
| 5. | Combine egg mixture with salmon mixture and stir thoroughly. |
| 6. | Bake in 180°C oven for approx 20- 35 minutes, depending on size of muffin or quiche mould. Pierce a knife in the middle to check at 25 min. |
