Mini Tomato and Kale Quiche (Kid-Friendly)

I absolutely adore this quiche recipe!  Aren't they just adorable? For my mom readers, this recipe is a kid friendly winner. Not only will your child love these cheesy little bites but they are a great way to get your kids to eat their veggies. I've snuck in kale, broccoli, swiss chard and without a blink of an eye or the typical "I don't like to eat vegetables whine" these have been devoured.  The great thing is these can be customized towards your family's preference. You may substitute or add a variety of veggies like broccoli, mushrooms, asparagus, or cauliflower. I personally love the tomato and kale melody which is why I've decided to share this version but my broccoli kale cheddar is also a big hit. Prepare these ahead of time and store in your fridge up to 3 days. They work as a quick on the go breakfast, creative lunch box idea, and even dinner. Their versatility is limitless. 


Previously considered an unhealthy food due to an inaccurate association as a high cholesterol promoting food, eggs are making a comeback. Eggs are one of the best sources for high-quality protein and fat-soluble vitamins A and D. They are an excellent source of long-chain fatty acids called EPA and DHA, which are crucial for the development of the nervous system in infants and the maintenance of mental acuity in adults. True brain food right here. The yolk of the egg is one of the most concentrated known sources of choline, a B vitamin that is critical for the memory center of the brain and is necessary to keep cholesterol moving in the blood stream. Research has showed that eating eggs in the morning will also help you stay full longer!

It definitely pays to buy the best quality eggs you can find from chickens that were pasture fed. The nutritional qualities will be far superior to those eggs from factory farm chickens fed only a grain diet. I purchase my eggs weekly from the farmers market, typically from Millport Dairy Farm. If I can't get to the market that week I make sure the eggs I buy are certified Organic. I've grown to really love Handsome Brook Farm eggs, which can be purchased at Whole Foods in the New York area. They are a little pricier ( $7/dozen) but are far superior in quality.  



4 eggs, beaten 

1 cup of cherry tomatoes, quartered

1 cup of dinosaur kale, sliced into thin strips

1/2 cup of organic whole milk

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

pinch of nutmeg


1. Preheat oven to 350 degrees. 

2. Line a muffin tin with paper liners or spray with non-stick cooking spray. Set aside. 

3. Add beaten eggs and milk into a large mixing bowl. Whisk to combine. Add tomatoes, kale, cheese, salt, pepper nutmeg. Mix until well-combined. 

4. Spoon filling into individual muffin cups filling to just below the rim. Bake for 15- 20 minutes or until egg is set. Transfer to wire rack and let cook 5 minutes before serving.