These mini goat feta and zucchini quiches were such a hit that the little man ate five (yes, FIVE) in one sitting (that was before he went on to eat a banana cupcake – yes, he still likes my baking haha – sultanas, and half a banana).

I think I have discovered why I am so terrible at baking, yet can cook savory/healthy treats just fine.  Turns out I don’t EVER follow instructions, (which apparently is helpful when baking) and instead improvise and change ingredients.  Like a few days ago I was making muffins which said 110grams butter.  I thought “you have got to be kidding me, 110 GRAMS!”, so I changed to coconut oil, massively reduced the amount, and added a little more liquid down the track to make up for the missing liquid.  I rarely measure or weigh, and I often swap ingredients that I don’t like or have for those that I do.  Perfect method for turning old favourites into new healthy treats, but not so perfect when trying to impress your other half with fancy cupcakes (you can see my cupcake fail here).

I also believe in using what you have rather than going out to buy new ingredients (unless, of course, it is completely necessary), so it would only be fair to share my recipes in a way that (hopefully) is foolproof.  Even if you are a throw-it-together type cook like me.

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 So here goes:

Mini goat feta and zucchini quiches
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Four eggs (or five, or three, whatever)
  • 1 grated zucchini
  • grated cauliflower (I used a few florets)
  • coconut oil
  • 1 garlic clove
  • Roughly 5x2cm piece of goats feta, crumbled (use more, use less - whatever you feel like).
  • ¼ cup grated cheese (I used colby)
Instructions
  1. Pre-heat oven to 180 degrees;
  2. In a frypan, heat coconut oil on a low heat and add crushed garlic, grated zucchini and cauliflower. Cook on a low heat until soft (it is important to keep on a low-medium heat to prevent the oil from going rancid 🙂 ). Once soft, set aside to cool a little;
  3. In a bowl, mix together the eggs and cheese. Add the Zucchini, cauliflower and garlic. Mix until well combined;
  4. Spoon mixture into greesed mini muffin moulds. I like to use silicone moulds as they don't need to be greesed, but just use what ever you have;
  5. Cook for approximately 15 minutes, or until cooked through.
Notes
Cooks Note: These freeze and defrost well. To defrost from frozen leave in fridge overnight and reheat (oven or microwave) before eating. My ideal meal would be to serve with a rocket, pear and walnut salad.

I hope you enjoy these as much as my son did!

4 Responses
  1. Jane Close

    These sound and look delicious. I too am terrible at following instructions but sometimes, if I’m lucky, gifted at using what’s there and improvising. I’ll share your recipe with my sis and sister in law who have little ones, who are starting to explore new flavours.
    Keep up the baking, mothering, blogging! 🙂
    p.s I’m doing Clever Cookie School of Blog course with you

    1. krissybarnes@gmail.com

      Thanks Jane…they are actually super delish…I kinda impressed myself with how good they are. My son LOVES them, oh and as a bonus they don’t make a (huge) mess.