spinach and sweet potato quiche {for baby and toddler}

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°.

In a medium skillet, melt butter.

Add grated sweet potato and saute over medium heat until done. About seven minutes. Next, add the spinach and saute an additional 3 minutes. If you ‘re using frozen do not add the spinach just yet.

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.

    Comments

  • Gucci Mama


    That looks awesome! I’m definitely going to try that; I love making my own baby food.

  • Lauren


    Baby food? I might eat this myself.

  • Cindy


    Okay, you are telling me this is baby or toddler food? Well then “toddle, toddle, toddle”! I just looks like a really healthy run out the door breakfast for the rest of us :)

  • KM


    I just made these last night for my Gordito to have for breakfast. He was getting tired of the same old oatmeal and fruit. He hasn’t tried it yet, but my husband and I did and we loved it! It’s so good and so easy to make. I’m thinking of making this for any potlucks I go to. Thanks for the great recipe!

  • Patricia


    Quiche

  • mama L


    I just made these and they are awesome!!!!! I had a little trouble separating my egg yolks but I just used 3 whole eggs and it came out ok. Not just for todders, but a great low carb breakfast or snack as well.

    • mama L


      Oh I also put the sweet potato in a food processor – much better than using a grater!

  • Anjali Kahlon


    hi! I am a food blogger myself …great pics…looks yummy …will try it for sure

  • English


    Hi! I made these ALL the time for my first born (and for myself, ahem)…my second born can’t do dairy. Despite it, I know he would love these, Any suggestions? Thanks:)

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