Mini Quiches Baby Led Weaning

Ingredients:

• 300g (2 Cups) Plain Flour
• 120g Butter
• 3-4 Tablespoons Water
• Drizzle rapeseed oil
• 1 medium onion finely diced
• 3 cloves garlic crushed
• 1 large handful spinach leaves finely chopped
• 24 cherry tomatoes quartered
• Handful fresh basil leaves freshly chopped
• 4 free-range Eggs
• 100g grated cheddar cheese

Method:

1. Preheat oven to 180ºC
2. In a bowl sieve your flour, then add the butter and using your fingers rub into the flour until it resembles fine breadcrumbs. Add your water (1 tablespoon at a time) and using your hands mix into the flour and butter until it resembles a dough that sticks together.
3. Roll on a floured surface until thin and then use a small circular cookie cutter to shape out 24 mini circles, then leave in the fridge until you are ready to fill.
4. Meanwhile, heat the rapeseed oil in a frying pan and gently fry the onions until they are translucent. Add the garlic and spinach and cook for a further 2-3 minutes until the spinach has wilted. Add the chopped up cherry tomatoes and basil leaves and stir well.
5. Remove the pastry from the fridge then add a heaped teaspoon into each case.
6. In a separate jug, whisk the eggs until light and fluffy. Fill each little quiche up with the egg, then sprinkle over a little cheddar cheese.
7. Bake in the oven for 25 minutes until the egg is set.
8. Cool fully before serving.

recipe and image: babyledfeeding