It seems only fitting that after nearly ten months of blog-vacation, my first post would be baby related.
This Sweet Potato Crusted Quiche is the perfect baby-led-weaning recipe for new parents.
It was a Tuesday evening back in June 2015 that changed our lives forever. After spending 33 hours in the maternity ward (yikes), we welcomed our ten-pound son into this world. Words can’t describe the feeling you have when you look into your baby’s eyes for the first time. I have fallen in love all over again and I have so much joy in my heart. It’s been a long ten months, but we have finally figured out our groove and we are back in the kitchen!
Dylan has shown an interest in table foods and we are slowly introducing him to new foods every day! I tend to utilize his nap-time for recipe testing. Today’s session turned into baby recipe testing and I couldn’t be happier with the results! It’s my goal to introduce him to a variety of healthy foods early, that way he will make the right decisions when it comes to eating when he is older. I hope your little one enjoys this recipe as much as Dylan does (Daddy loved it as well)!!
Ingredients:
- 2 medium sweet potatoes (Or other Starchy Vegetable)
- ¼ cup Italian breadcrumbs
- ½ cup cheese of your choice
- 8 Eggs
- Any filling you may wish (Broccoli, Spinach, Herbs, Ham)
- Oil for greasing (cooking spray works too)
Directions:
- Cook sweet potatoes until fork tender. Mash with breadcrumbs and cheese until well mixed. (Steam, Boil or Microwave the potatoes)
- Grease muffin tin and spoon some sweet potato into each tin; press down and form crust.
- Bake crusts at 400 for 10 mins.
- Remove tray from oven and turn it down to 350.
- Fill each crust {about halfway full} with your fillings of choice – I used all listed above.
- Wisk your eggs together so the yolk and whites are evenly distributed. Pour egg mixture over your crust and toppings. Fill cups just slightly below the muffin tin line, they will expand while baking.
To Print:
- 2 medium sweet potatoes (Or other Starchy Vegetable)
- ¼ cup Italian breadcrumbs
- ½ cup cheese of your choice
- 8 Eggs
- Any filling you may wish (Broccoli, Spinach, Herbs, Ham)
- Oil for greasing (cooking spray works too)
- Cook sweet potatoes until fork tender. Mash with breadcrumbs and cheese until well mixed. (Steam, Boil or Microwave the potatoes)
- Grease muffin tin and spoon some sweet potato into each tin; press down and form crust.
- Bake crusts at 400 for 10 mins.
- Remove tray from oven and turn it down to 350.
- Fill each crust {about halfway full} with your fillings of choice - I used all listed above.
- Wisk your eggs together so the yolk and whites are evenly distributed. Pour egg mixture over your crust and toppings. Fill cups just slightly below the muffin tin line, they will expand while baking.
- Bake for 15 minutes or until egg is set.
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