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Great and healthy fingerfood for the whole family!

March 31st, 2014

This recipes is for approx. 12-16 quiche muffins.


4 tbsp. Yoghurt
200g Cottage cheese
5 eggs
1 tsp. Ground nutmeg
A handful of pine nuts
300g baby spinach
Approx. 60g grated parmesan cheese
12-16 of your kids favourite muffin paper cups (mine have disney princesses on them)


How to cook:
Whisk the Yoghurt, cottage cheese and eggs together. Season with pepper and nutmeg. Roast the pine nuts on a dry pan. Coarsley chop them and add them to the egg mixture.
Heat the spinach in a pot with a little water, until wilted. Drain the spinach and coarsley chop it. Combine the spinach with the egg mixture.
Line a muffin baking tray with muffin paper cups. Fill the muffin paper cups half way with the egg mixture. Bake them in the oven on 160c for approx 25min. until the eggs are set.
Et voila!
Delicious to eat both warm and cold!

TIP: Make a double portion and store them in an airtight container in the fridge for 3-4 days. They are great to put in the kids lunch boxes or as a healthy snack in between meals!


This recipe (with some changes) and photo is borrowed from the cookbook "kram i madkassen" by Sif Orellana