Mini Egg-Free Quiche – Little Big H

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I’m super excited to be part of the healthy kids community this week on Instagram.  My recipe is this mini egg-free quiche.  It’s really simple to make and great for babies and toddlers that have allergic reactions to eggs. 

To replace the eggs I have used tofu.  Not a tofu fan either?  Don’t worry, once cooked it has a very similar texture to egg and with the other filling ingredients it tastes like a traditional quiche.  

On the hunt for more egg-free recipes?   Follow these talented mamma’s on Instagram for egg-free recipes all week. Plus lots of inspiration and recipes all year round for the little folks in our lives. 

–
Banana chocolate mousse on Monday with Claudia @whatsbabyeating

Sweet potato apple sage hash on Tuesday with Liza @cookingforgrey

Banana French toast on Wednesday with Maria @toddlerandtoast
AND
Mini egg free quiche with Cristie @little_big_h .
–
Gooey chocolate brownies on Thursday with Sally @sproutingyumminess

Red velvet crepes on Friday with Kat @katsdelicious_kitchen

Finishing with Fluffy egg less pancakes on Saturday with Nikki @myhungrytoddler

Print Pin

  • 3 sheets puff pasty
  • 1/2 onion
  • small handful parsley leaves
  • 250 grams medium/firm tofu
  • 3/4 cup milk
  • 1 cup tasty cheese
  • Salt and pepper
  • Cherry tomatos; halved
  • Broccoli; cut into tiny florets
  • Pre-heat oven to 180ºC / 350ºF. Cut circles in the puff pasty using a 10 cm cutter; Spray muffin tin with oil and push pastry into the tin.
  • Remove tofu from the plastic and wrap in a clean tea towel and place something heavy on top to absorb any moisture for a few minutes.
  • Place the onion and parsley in a food processor and pulse until finely chopped. Add the tofu and blend. Add 1/2 cup milk and blend until smooth. Add the extra milk a little at a time until it is pouring consistency. Season well.
  • Stir through the cheese (reserving a little to sprinkle on top). Pour into muffin tin (don’t over fill) and push the tomatoes and broccoli into the mixture. Top with the left over cheese.
  • Bake for approx 30 – 35 minutes or until the pastry is golden. Allow to cool a little and serve warm.

Makes 12 mini quichesDont overfill as the tofu mixture will puff up when in the oven.

Use whatever veggies you have on hand. They are also a great way to use up leftover veggies.