We’ve been trying to keep our fridge stocked with healthy snacks lately and these Quinoa Crusted Quiche are one of our favorites. These are delicious warm out of the oven, reheated after being stored in the fridge, or at even at room temperature—either on their own or dipped into salsa or ketchup. And they are packed with protein due to both the eggs and the cottage cheese, so they keep us going longer than many other foods do.
You make the crust on these egg muffins with raw quinoa. Since the grains absorb some moisture as they cook, it’s nice and soft once they come out of the oven. I love using quinoa this way because it’s no one expects it and it’s a lot easier than making a traditional quiche crust. There’s a nice mix of protein, calcium, carbohydrates, and produce in these muffins too. They make a really excellent mini meal. I love them as a mid-morning or late afternoon snack. One has enough to hold me over until the next meal. They are super handy to have on hand when we need a quick dinner component.
These mini muffins are awesome for little eaters since they are very soft. Older babies and toddlers can manage them easily as well. The vegetables cook right into the egg batter, so there’s less of a chance your little one will try to pick the squash out. No butternut squash on hand? You can use finely chopped broccoli, frozen thawed peas, shredded carrot, or shredded zucchini.
You can make these on the weekend and keep them in an airtight container to serve up during the week. You can even freeze half of the batch to enjoy later in the month!
Amy Palanjian shares recipes and feeding inspiration for little ones at Yummy Toddler Food. Follow her on Instagram or find her on Facebook.
- 1/3 cup quinoa, uncooked
- 1/4 cup, chopped onion
- 1 1/4 cup, cubes butternut squash
- 6 large egg
- 1 cup cottage cheese
- 1/2 cup cheddar cheese, shredded
- 2 tablespoon Parmesan cheese, grated
- 1 teaspoon parsley, dried
- Preheat the oven to 350 F, and grease 12 muffin cups very well with nonstick spray.
- Spoon 1 teaspoon quinoa into each muffin cup. Carefully tilt the pan to cover the bottom and up the sides about an inch.
- Finely grate the onion and butternut squash. Stir together the remaining ingredients in a medium bowl.
- Spoon into muffin cups, filling about 3/4 full.
- Bake for 28-30 minutes or until firm to the touch and golden brown around the edges.
- Let cool for in the pan on a wire rack for at least 10 minutes, then run a sharp paring knife around the edges to carefully help lift out the muffins. (Go slowly, they are dense!)
- Serve warm or at room temperature.
- Store in the fridge for up to 3 days or store in the freezer in a zip top bag and reheat for 30 seconds in the microwave before serving.