Carrot and zucchini crustless quiche baked in mini-muffin tins so they’re the perfect size for popping in your mouth.

1 tbsp butter or margarine
Half a small onion, finely chopped
1/2 cup grated carrot
1/2 cup grated zucchini
1/2 tsp salt
1/2 tsp curry powder
4 eggs
2/3 cups milk
1 cup shredded mozzarella cheese
paprika

Preheat oven to 300F.
In a skillet, heat butter over medium heat. Add onion and saute for 5 mintues. Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown. Remove from heat, allow to cool.
In a medium bowl, whisk together eggs and milk, stir in vegetable mixture. Pour into greased mini-muffin tin and bake for 10 minutes.
Remove from oven, sprinkle with cheese and paprika. Return to oven and bake for another 10 minutes or until custard is firm and cheese is melted.

I thought the kids would like these because they like eggs and they like mini-muffins, but alas, they didn’t enjoy the combination of the two. I don’t like eggs so I didn’t love them on their own, but I topped them with salsa and I thought that was pretty yummy. I put out ketchup to see if I could entice the kids to dip them but they just ate the ketchup. So I guess this one was a miss with my family, but maybe you’ll have better luck!

-Recipe adapted from Better Baby Food