Packed with protein and nutritious leafy greens, these veggie quiches are great for a quick dinner or as a grab-n-go breakfast.
Adults: Preheat the oven to 375°F.
Together: Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
Adults: Heat 1/2 tablespoon of the oil in a large nonstick skillet or Dutch oven over medium heat.
Together: Add the onion and cook, stirring frequently, until softened, about 5 minutes.
Together: Stir in the garlic and cook 30 seconds to 1 minute, until golden and fragrant.
Together: Add the remaining 1/2 tablespoon oil and the Swiss chard and cook, stirring often, until wilted, about 7 minutes. Keep a watchful eye and adjust heat accordingly. Season with kosher salt and black pepper to taste.
Together: Remove to a cutting board, cool slightly, and coarsely chop.
Kids: Place the eggs, cheese, and herbs in a large bowl and whisk together until well combined. Stir in the chopped vegetables.
Together: Using a tablespoon measure, pour the egg mixture evenly into each of the muffin cups. (You’ll end up with about 2 tablespoons per muffin cup.) Smooth the tops.
Adults: Bake until golden brown and the eggs are set, about 15 minutes. Cool slightly, remove from muffin cups, and serve at breakfast, lunch, dinner, or for a snack.
Thank you to our friends at The Monday Campaign for allowing Nourish Interactive to share these kid-friendly recipes.
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