What's better than quiche? Mini quiches!
2 large eggs
1/2 cup milk
1 cup cheese, (any kind except processed), shredded
1 cup cooked vegetables, (such as broccoli, spinach, carrots or zucchini) or meat (bacon or ham), or both, finely chopped
12 small (3-in.) unbaked tart shells, (homemade or frozen)
In a large bowl, beat together the eggs with the milk until foamy. Add the shredded cheese and chopped cooked vegetables (or whatever) and mix until thoroughly combined. If you have a food processor, process the eggs and milk first, then add the cheese and vegetables afterwards—but be careful to chop, not puree. Season with salt and pepper.
Have your child spoon the filling (carefully!) into the tart shells, dividing it evenly between them.
Bake quiches at 350°F (180°F)for 20 minutes, until puffed in the middle and very lightly browned.
Serve hot or at room temperature.