Super quick and easy mini quiches

My son, who is ten months old now, absolutely loves these little lunch bites and I do too because they are easy to make, freeze and transport. They are great for lunch on the go because the veggies and protein are built right in and there's very little mess and clean up to contend with. The first time I made these I used mini (mini) muffin pans but Curious George wanted three or four at a time so next time I think I'll use ordinary muffin pans.  

Special thanks to my good friend for having the idea of converting this family recipe into a baby friendly dish.

Ingredients

• 2 tb butter
• 1 cup milk
• 3 slices bread
• 1/2 onion finely chopped
• 3 eggs
• 1 cup of grated cheese
• 100 g packet of frozen creamed spinach*

*alternate fillings
100 g sweet corn

Allergy baby alternates

• Precooked spinach instead of creamed spinach.
• Coconut milk instead of milk
• No cheese - the recipe is fine without it.
• Rice bread
• Egg yolks only - you may need to use 4 instead of 3.
• Olive oil instead of butter.

Method

• Melt butter in a saucepan on medium heat.
• Sauté the onions in the butter until clear.
• Add milk and break bread into the mix.
• Stir until the mixture turns porridgy.
• now add spinach or alternate filing.
• Remove from heat and add well beaten eggs
• Stir them in.
• Add cheese and stir.
• Pour into greased mini muffin pans.
• Bake in the a preheated oven at 180 degrees until for approx. 15min or until each quiche is springy to the touch.

Let the quiches cool and then freeze them in a ziplock bag.