Kids Kitchen

Kiddy Vegetables Quiche Cupcakes (and giveaway!)

Kiddy Vegetables Quiche Cupcakes www.herviewfromhome.com
Written by Katarina Wenk

Ooooh, these kiddy veggie quiche cupcakes taste sooo good! They are so soft in the middle, perfect for babies who are starting to eat chunky food, baby-led-weaning babies (6m+), toddlers and older kids. If you are looking for something new to make for your kids to take to nurseries, kindergartens or schools as afternoon snacks, I highly recommend these ones. They can be eaten warm or cold.

My baby boy is now 10-months-old and he has started to show interest in chewing and eating chunky food.  I made these and gave him half to try and I am super pleased that he really liked them, even though he spit everything out after a while! It’s just his new way of tasting the food nowadays. Haha!

You can pretty much use whatever vegetables you fancy. Below are some filling ideas.

  • Sweet potato (steamed & mashed)
  • cauliflower  (chopped / pulsed)
  • broccoli  (chopped)
  • peas (steamed)
  • carrots (grated)
  • zucchini  (grated)
  • aubergine / eggplant (quick steam)
  • green beans (steamed)
  • mushroom
  • spring onion
  • chives
  • apple
  • pear
  • banana
  • feta cheese or other goat cheese for dairy free option
  • cheese
  • bacon

I am a member of the #healthykidscommunity on Instagram. We are a group of six dynamic mothers from around the world. We have teamed up with our friends over at ezpzfun, lillypots, TheKupp, ChooMee, Resqueeze and Chubchubbaby for an amazing INTERNATIONAL GIVEAWAY on Instagram starting today!!! Don’t miss out.  Details on what you can win and how to enter – below!

Kiddy Vegetables Quiche Cupcakes   www.herviewfromhome.com

 Ingredients

  • 3 cups of mixed vegetables of your choice. I used the followings to give you an idea.
    – ½ large zucchini (grated)
    – 2 carrots (peeled & grated)
    – ½ small hokkaido pumpkin (peeled & chopped)
    – a handful of green beans
  • ½ cup of grated mozzarella cheese (or any cheese of your choice, for a saltier taste you can use cheddar, parmesan or greyer)
  • 3 large organic free range eggs
  • 1 ½ cup spelt flour (can be substituted with normal flour, coconut flour or almond flour)
  • 1 pot (150gr) natural greek yogurt
  • ¼ cup coconut oil melted (or vegetable oil)
  • ½ tbsp baking powder
  • ½ tbsp baking soda
  • ½ tsp salt (optional)

Method

  1. Steam pumpkin and green beans together for 10 minutes and then mash (not blend).
  2. Preheat oven to 180 degrees celsius.
  3. Meanwhile grate the zucchini and carrots.
  4. Stir together the flour, salt (optional) greek yogurt, baking powder and baking soda in a large bowl. Make a well in the centre. In a small bowl beat egg with a fork. Stir in oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork or spoon then add all the vegetables and mix well.
  5. Pour the batter into paper lined muffin pan cups or directly into a muffins form.
  6. Bake for 20-25 minus or until the top looks golden brown. Serve warm or cold.

Kiddy Vegetables Quiche Cupcakes www.herviewfromhome.com

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RULES OF ENTRY – 2 WINNERS & THE PRIZES INCLUDE:
Winner 1 will get:
@ezpzfun – 1 HAPPY MAT
@lilly_pots – 1 LILLYPOT
@thekupp – 1 KUPP
@choomeeinc – 4 (2 PACKS) SIP’N SOFT TOP

Winner 2 will get:
@resqueeze – 4 REUSABLE FOOD POUCHES (2x 6oz & 2x 9oz)
@chubchubbaby – 1 POUCH BUDDY
@choomeeinc – 4 (2 PACKS) SIP’N SOFT TOP

To enter, head on over to Kat’s Instagram page for details!

About the author

Katarina Wenk

Homade baby, toddler and family food is the best thing mums can offer their children, this is why Katarina has started her blog to share what she loves to do. Coming from a family who loves food, she used to spend hours in the kitchen with her mum to learn to cook hearty and healthy meals. She is a true believer of “what we feed our children determines who they will become in the future.”

Katarina grew up in Malmo, Sweden. She studied in Bristol, UK and worked in her last role as Client Services and Marketing Manager in the asset management industry in London. In 2011 she moved to Zurich, Switzerland with her husband as a trailing spouse where she gave birth to two gorgeous boys in 2012 and 2014. Today she lives in Dresden, Germany as a stay at home mum.

Katarina holds a Bacherlor’s degree in Business from The University of the West of England, Bristol, UK.