To save myself some time in the morning from cooking everyone’s breakfast I spent about thirty minutes and cooked up a batch of theses, spinach and sweet potato quiche. Mia has mixed emotions about these. You have to catch her in the right mood for her to really enjoy these. She would rather have scrambled eggs but I think it’s a texture thing. This is more of a toddler food and she’s at that in-between stage. So I needed a second opinion and who did I go to? The neighbors baby and she liked them so it’s a go.
Spinach and Sweet Potato Quiche · stage 3 +
2 Tbs butter
1 medium peeled and grated sweet potato
10 oz of shredded organic fresh baby spinach or frozen organic spinach (if you use frozen make sure to drain the spinach well)
2 whole eggs
2 egg yolks
3/4 cup ricotta cheese
1/4 cup of grated parmesan cheese
Preheat oven to 375°.
Transfer sweet potato and spinach to a medium bowl and allow to cool a bit. Next, add the eggs, ricotta, parmesan cheese and if you are using frozen spinach add it at this time. Mix well.
Fill a greased mini muffin sheet with mixture and place in oven. Bake for 15 minutes or until golden. Makes 26 and freezes well. Can be frozen for up to 3 months. Defrost in microwave for 15 to 20 seconds. Yummmmmm.