Nell eats like a horse – there’s no doubt – our weekly shopping bill accounts for that. But lately she’s stopped eating fresh veggies – broccoli, peas (she used to pick each individual one with her pincer grip), carrot etc. So I need to find ways to hide the veggies without her knowing what’s going in her little gob.
A fellow Mumma in Mother’s Group put me on to the One Handed Cooks. Basically easy cooking with only one hand – I hear you – praise the Lord – I only have one hand to use…and one side of my brain these days.
So I gave the below Yoghurt & Broccoli Quiches a whirl. The recipe is so easy, pretty healthy and Nell loves them…and not an ounce of knowledge that she’s eating those green trees. Aha!
As a disclaimer – I’m using their recipe – but head over to their website for tons of different recipes. Note – photo of end product – slightly browned on the ends – might cook them on a lower heat next time but they were delicious.
Yoghurt & Broccoli Quiches
Tip: Try substituting the broccoli for any vegetable such as sauteed mushrooms, peas, grated zucchini, baby spinach, roasted pumpkin or sweet potato.
6 x sourdough, mutligrain or gluten free wraps
1 cup yoghurt
1/4 cup milk (I used coconut milk if you want to cut down on the dairy)
1/2 cup loosely packed grated cheese
1/2 cup broccoli florets, chopped as large or small
Heat the oven to 180 degrees.
In a medium sized bowl lightly whisk the eggs and milk together. Add the yoghurt and cheese and whisk to combine. Stir through the grated cheese
Cut the wraps to size (you will probably need to overlap 2 pieces per pie tin) and line individual pie tins or muffin trays. Add a layer of broccoli, or chosen vegetables, and fill with the egg mixture. Bake in the oven for 30-45 minutes depending on the size of your quiches.