I pinched this brilliant recipe from my friend Helen, who devised it for her twin boys. Essentially little quiches without pastry, these are quick, simple and eminently adaptable.
Make them once and I'm sure you'll be tweaking the recipe yourself, adding all sorts of nutritious ingredients, including leftovers. In place of the spinach mix suggested here, I often put in a few peas or some sauteed capsicum or mushrooms. You can also just add a little destalked, cooked, chopped cabbage or spring greens to the onions, in place of spinach.
What you really need for these is a silicone mini-muffin mould. These moulds are absolutely non-stick and make it very easy to pop out the finished parcels.
For babies: if you keep the filling ingredients chopped small, these make great finger food.
- 1 tbsp canola or olive oil
- a bunch of spring onions, sliced
- a couple of handfuls of spinach
- 4 eggs, lightly beaten
- a splash (1-2 tbsp) whole milk or cream
- a small knob of unsalted butter, melted
- a few scraps of cooked, flaked fish, or cooked, chopped ham or bacon
- 50g grated cheddar or other hard cheese
- freshly ground black pepper and sea salt (optional)
Preheat the oven to 200C. Heat the oil in a small frying pan over a medium heat. Add the spring onions and cook gently for a few minutes until soft. Add the spinach and cook, stirring, until it has wilted Leave to cool, then chop the mixture roughly.
Lightly beat the eggs, milk or cream and melted butter in a jug or bowl to combine. Add some seasoning if you like. Pour the egg mixture into the cups of a 12-hole mini-muffin mould - each one should be about two-thirds full. Add a little of the spinach mix to each, then a little cooked fish, ham or bacon. Finish with the grated cheese. Bake for 12-15 minutes until puffed and golden.
Leave the parcels to cool a little (they will sink a bit, but don't worry), then pop out of the muffin mould. Serve warm or cold - on their own, as a snack, or with potatoes and a tomato or cucumber salad.