Teach your kids to cook by making these playful Veggie Quiche Patties together. My healthy mini quiches are easy to assemble, fun for kids (and adults!) to eat, and they’re packed with immune-boosting vitamins A and C.
I was super excited recently when Michelle Obama announced her new Let’s Move initiative to encourage families to get back into the kitchen to cook together. At the Partnership for a Healthier America’s Building a Healthier Future Summit in Washington DC, she said that getting everyone cooking more “can fundamentally change the way families take control of their own health.” I couldn’t agree more, and in fact, I’ve been on the front lines of family cooking for well over a decade, breaking down the barriers to healthy home cooking with easy, affordable, and super flavorful recipes families love.
I’m glad you stopped by today to check out this recipe and I hope you cook ’em up with your kids!
For this month’s Recipe Redux healthy cooking food blogger challenge, I was assigned the task of creating a patty; something cute, fun to eat, and stack-able. I kept my recipe simple—it calls for eggs, cheese, Swiss chard (or baby spinach), onion and garlic—and I cooked it in muffin tins. Kids and caregivers can easily make this recipe together.
My Veggie Quiche Patties call for one bunch of Swiss chard, stemmed, trimmed, and chopped (or a 6-ounce bag of baby spinach). I’ve been finding gorgeous Swiss chard at the market lately, but you could certainly use a 6-ounce bag of baby spinach if you prefer.
Some kids shy away from eating things that are green. If that describes your child, then change the name of the recipe to entice them to take a bite. Try names like Baby Omelets, Hockey Pucks You Can Eat, Mini Frisbees … whatever it takes! Or simply, cook with your kids using this simple recipe.
- Serves: 4
- Serving size: 3 patties
- Calories: 200
- Fat: 13g
- Saturated fat: 4.5g
- Carbohydrates: 8g
- Sodium: 460mg
- Fiber: 2g
- Protein: 16g
- ½ small onion, cut into ¼-inch dice (about ½ cup)
- 1 tablespoon extra virgin olive oil, divided
- 1 clove garlic, minced
- One 6-ounce bag baby spinach, (or 1 bunch Swiss chard, stems and center ribs removed, leaves cut into thin strips, washed and dried in a salad spinner)
- Kosher salt and black pepper
- 5 large eggs, beaten
- ¾ cup reduced-fat shredded Cheddar cheese
- 1 tablespoon chopped fresh herbs (I used parsley and tarragon)
- Preheat the oven to 375°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
- Heat ½ tablespoon of the oil in a large nonstick skillet or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds to 1 minute, until golden and fragrant. Add the remaining ½ tablespoon oil and the spinach and cook, stirring often, until wilted, about 3 minutes. Keep a watchful eye and adjust heat accordingly. Season with kosher salt and black pepper to taste. Remove to a cutting board, cool slightly, and coarsely chop. (If you use Swiss chard, you'll have to cook about 7 minutes until done.)
- Place the eggs, cheese, and herbs in a large bowl and whisk together until well combined. Stir in the chopped vegetables. Using a tablespoon measure, pour the egg mixture evenly into each of the muffin cups. (You'll end up with about 2 tablespoons per muffin cup.) Smooth the tops.
- Bake until golden brown and the eggs are set, about 15 minutes. Cool slightly, remove from muffin cups, and serve at breakfast, lunch, dinner, or for a snack. 🙂