Quiche traditionally has crust, but we wanted to create a recipe without one for all of our gluten-free friends. We found a winning combination with this quiche, highlighting asparagus and mushrooms. However, the base recipe is flexible enough to substitute any veggies, cheese, or even adding a protein! We hope you enjoy this as much as we do.
(or plain Greek yogurt, not low fat or fat free)
or plain Greek yogurt, not low fat or fat free
Preheat oven to 350 degrees. Prepare a 9 inch pie plate with non-stick cooking spray and set aside.
Melt butter in sauce pan over medium heat. Add mushrooms, asparagus, green onions, and garlic. Sauté for 5-10 minutes, until veggies are soft. Season with salt and pepper. Turn off heat and set aside. In a separate bowl, whisk eggs together. Add sour cream or Greek yogurt and whisk until fully incorporated. Stir veggies and grated cheese into egg mixture. Pour into prepared pie pan and bake for 30 minutes. A knife inserted in the middle should come out clean when done. Set pan on cooling rack for 15 minutes before cutting into slices for serving.
Eggs are a great high fat, high protein for babies. If you are trying this for the first time you may want to blend just the egg mixture. As your baby is more comfortable with texture, you can start to mask the egg mixture and incorporate some of the vegetables as well. As your baby moves into finger foods you can cut the finished recipe into tiny finger sized bites to pick up. Eggs and dairy are two of the most common food allergens. It is recommended that these allergens are introduced early and often to our newest eaters to help to reduce that chance of development of food allergies. Talk to your pediatrician if you have concerns about food allergies.