Great Friday

Good Friday?  More like GREAT FRIDAY!  It’s a free get out of your everyday grind card.  It’s an extra day that doesn’t count so the weight of what you “should” be doing is non-existent.  I would have been at the office all day so everything I do today is just a superfluous GREAT FRIDAY gift. 

I must make my guilt free “to do” choices wisely.  I choose to rid the garden of the plant and tree limb casualties of the unforgiving winter and sodden leaves that didn’t quite make it into the leaf waste bag in fall.  I choose to take down the signs of Christmas past on the deck so the neighbours no longer wonder if we’re late taking down from Christmas 2014 or early setting up for 2015.  I choose to clean the house from top to bottom while singing along to my “Springtime in Paris" CD as if I was a teenager choosing to watch a movie while eating salty snacks instead of doing homework.  Now who, unless under the duress of a ticking 2 day weekend clock, would sign up for that on a regular Saturday or Sunday?  It’s a GREAT FRIDAY miracle.  The miracle of extra time granted.  Now my Saturday and Sunday can be filled with anything but cleaning.  More time for homemade baby food recipes!

Today’s recipe is for a quick and easy quiche for baby…or for anyone with taste buds really.

I’ve been hearing about people using whole wheat bread with crusts cut off and rolled out thinly as a substitute for puffed pastry tart shells.  I recently saw this video from Schnelle Mahlzeiten zum Selbermachen shared on Facebook that takes you through the easy process.  This inspired me to make a quiche recipe using this method to make the little tart crusts.  Easy and quick and great for breakfast, lunch or even dinner if you’re into the whole breakfast for dinner thing.


Kinder Green Quiche

Spoonfed Baby Food Quiche.jpg


  • 4 pcs. whole wheat bread
  • 2 eggs
  • 1 tbsp. butter
  • 2 tbsps. milk
  • 1 tbsp. diced chives
  • 1 tbsp. diced green pepper
  • 8 baby spinach leaves diced
  • 2 tbsps. shredded cheddar cheese
  • Pinch of salt and pepper

Baby Steps

  1. Heat oven to 375 ˚C.  Stack bread and slice down each of the 4 sides to remove the crust.
  2. Roll out each piece flat
  3. Grease 4 cups of a muffin tin by spreading some butter inside them with a paper towel.
  4. Place flat bread carefully into muffin tin cups so bread doesn’t rip.  It’s o.k. if they don’t perfectly fit, as long as you have a little pocket for the egg mixture it’s fine.
  5. Melt 1 tbsp. of butter and baste the bread lightly by brushing it on.
  6. Put into oven for about 8 minutes until bread is golden brown and toasted.
  7. Meanwhile crack the eggs into a large bowl and add the milk and scramble with a fork.
  8. Add finely diced chives, green pepper and baby spinach.
  9. Add cheese and pinch of salt and pepper and mix all together well.
  10. Take bread out of oven when ready and pour the egg mixture evenly into the 4 cups.
  11. Bake for approx. 20 minutes until golden brown and eggs are cooked through.
  12. Let cool and serve!

Makes – 4 Quiches

Note:  Feel free to double or triple this recipe to make more if you want to feed the whole family.  Add in some diced ham or bacon to make some great party appetizers or Sunday brunch to wow your guests.  They’ll think you spent so much time and effort into making their food…it can be our little secret that it was easy peasy. 

Now normally by this time on a weekend I would still have relentless tasks screaming at me to get them done but thankfully GREAT FRIDAY was in my corner this week.  So now I shall go and decorate some easter eggs with my little guy knowing all the big tasks are done and dusted.