Name: Colorful Spring Quiche with Green Asparagus and Peas
Total time: 85 min
Yield: 4

Introduction

A colorful quiche is a wonderful way to make seasonal vegetables appealing to children. The combination of sweet peas and mild asparagus is very popular with many kids. At the same time, this dish provides valuable energy for active afternoons on the playground. It is a warm, inviting meal that the whole family can enjoy together at the table.

Ingredients

This recipe makes about two to three portions in a small quiche dish (approx. 20 cm in diameter). If possible, feel free to choose organic quality.

For the dough:

150 g spelt flour
75 g cold butter
30 ml cold water
1 tiny pinch of salt

For the filling:

150 g green asparagus
100 g frozen peas
2 eggs
100 ml heavy cream
50 ml milk
30 g grated mild cheese (like Gouda)
a little mild sweet paprika
1 pinch of nutmeg

Preparation

For the dough, quickly knead the flour, the cold butter in small pieces, the water, and the salt. Form the dough into a ball, cover it, and let it rest in the refrigerator for 30 minutes.
Preheat the oven to 180 degrees Celsius using top and bottom heat. Wash the green asparagus, cut off the woody ends, and slice the spears into small, bite-sized pieces.
Roll out the dough on a floured surface and place it in a small, greased quiche dish. Press the edges slightly and prick the base several times with a fork.
Spread the asparagus pieces and the frozen peas evenly over the dough base. In a bowl, whisk together the eggs, cream, milk, grated cheese, and spices until smooth.
Carefully pour the egg mixture over the vegetables. Bake the quiche in the preheated oven for about 30 to 35 minutes until the surface is golden brown and the filling has set.
Remove the quiche from the oven and let it cool down well before serving. Please test the temperature of the filling inside before your child takes the first bite.

Variations & Tips

Flexible vegetables: Feel free to swap the asparagus for mild zucchini or small broccoli florets if your child prefers those varieties.
Storage: The quiche keeps for about two days in the refrigerator when covered. You can also easily freeze individual slices and reheat them in the oven when needed.
Adjusting texture: For children who are still practicing chewing, you can steam the vegetables slightly beforehand. This makes them extra soft in the quiche and effortless to eat.
For the whole family: Parents can refine their portion on the plate with a little fresh pepper, fresh herbs, or toasted pine nuts.

Allergy & Safety Information

This recipe contains gluten from the flour, dairy products such as butter, cream, and cheese, as well as eggs. Always introduce new ingredients one at a time and in small amounts to carefully observe any possible reactions. Make sure to cut the asparagus into really small pieces to make safe chewing easier. If you have any uncertainties about introducing solid foods or your child's diet, please always consult your pediatrician.

Nutritional Information

Green asparagus and peas provide plenty of plant-based fiber, which supports relaxed digestion. The combination of eggs and cheese offers high-quality protein that is important for a child's growth. Additionally, the peas supply your child with a gentle portion of iron and valuable B vitamins.

Introduction

Ingredients

This recipe makes about two to three portions in a small quiche dish (approx. 20 cm in diameter). If possible, feel free to choose organic quality.

For the dough:

150 g spelt flour

75 g cold butter

30 ml cold water

1 tiny pinch of salt

For the filling:

150 g green asparagus

100 g frozen peas

2 eggs

100 ml heavy cream

50 ml milk

30 g grated mild cheese (like Gouda)

a little mild sweet paprika

1 pinch of nutmeg

Preparation

For the dough, quickly knead the flour, the cold butter in small pieces, the water, and the salt. Form the dough into a ball, cover it, and let it rest in the refrigerator for 30 minutes.

Preheat the oven to 180 degrees Celsius using top and bottom heat. Wash the green asparagus, cut off the woody ends, and slice the spears into small, bite-sized pieces.

Roll out the dough on a floured surface and place it in a small, greased quiche dish. Press the edges slightly and prick the base several times with a fork.

Spread the asparagus pieces and the frozen peas evenly over the dough base. In a bowl, whisk together the eggs, cream, milk, grated cheese, and spices until smooth.

Carefully pour the egg mixture over the vegetables. Bake the quiche in the preheated oven for about 30 to 35 minutes until the surface is golden brown and the filling has set.

Remove the quiche from the oven and let it cool down well before serving. Please test the temperature of the filling inside before your child takes the first bite.

Variations & Tips

Flexible vegetables: Feel free to swap the asparagus for mild zucchini or small broccoli florets if your child prefers those varieties.

Storage: The quiche keeps for about two days in the refrigerator when covered. You can also easily freeze individual slices and reheat them in the oven when needed.

Adjusting texture: For children who are still practicing chewing, you can steam the vegetables slightly beforehand. This makes them extra soft in the quiche and effortless to eat.

For the whole family: Parents can refine their portion on the plate with a little fresh pepper, fresh herbs, or toasted pine nuts.

Allergy & Safety Information