The Veggie Hiders

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 
3 eggs
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 


Step 1

Heat the oven to 180 degrees. 

Step 2

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 

Step 3

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. 


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