Healthy Kids Treats - Mini Quiche Cups

Anna Reeves: Hi! I am Anna Reeves of Tiny Chefs. Today we will be making healthy treats for kids. We will begin with Quiche Cups and the ingredients we'll be using are whole wheat flour one and a third cups, one cup of cubed ice cold butter, a pinch of salt, 4 eggs, 2 tomatoes that are chopped in rounds, 2/3 cup of whole milk and one cup of shredded cheddar cheese. The only special tools that we will need for today would be a sifter, a round cup, and a muffin tin. The first thing that we will be making is the crust for the Quiche Cups. You want to go ahead and get that done first, so that you can let it firm up in the refrigerator. You are going to measure out one and a third cups of flour, you go ahead and level that up with your hand or you can use a butter knife. You are going to put it through a sifter to make it a little bit finer. There is our third cup, you can go ahead and sift it like this. Here we go. You are also going to want to add in a pinch of salt and here is the fun part.

You are going to want to take your chunked butter and put it in two pieces at a time and just sort of mush it together with your hands. You want to make it, so that it is a consistency of sand. I am going to keep doing this until it forms a big ball of dough. This is the fun part for kids, they get their hands messy and it's okay. You want to make sure that your butter is nice and cold when you are using this, so that it sort of helps form the ball of dough a little bit easier.

This is what your ball of dough should look like when you are completed mushing it all together. You are going to wrap it into a wrap and pop it in the refrigerator for about 30 minutes. So now we have gone ahead and shoved the dough for 30 minutes and it's firmed up. We are going to roll it out using a nice big rolling pin or you could actually use more of a child size rolling pin, that works too. So I am going to basically roll it out, so it's all even at a quarter of an inch thick. This is going to be the base of our Quiche Cups. Once you have it rolled out, you are going to take your cup and press out a couple of these rounds. You are going to want to make it a little slightly bigger than the hole to the muffin cup and you are going to press it down and just, sort of, work it up into the cup. If you need to just add a little bit more dough to fill in the cracks, if you have cracks. Continue on with this process until all the muffin tins are full of the dough and then you are going to want to pop it back into the refrigerator for 15 minutes to firm it up one more time.

After the dough chills in the refrigerator for 15 minutes, you are going to want to place them in a 400 degree oven for 6 minutes. We have just placed our crust in the oven for 6 minutes and while that's baking, we are going to crack our eggs and blend it in with our milk. You want 4 eggs and 2/3 cup of milk. You are just going to whisk that around till you break up all of the yolk. Do that till it's just about right. We are going to go ahead and remove our shells from the oven.

So now we are going to fill our crust with the egg portion of the Quiche. You are going to start with a little bit of cheese, you are going to sprinkle it in the bottom of each shell. You are going to go ahead and cover that with egg. Then top it with tomato. You get the Roman tomatoes, they are actually the perfect size for these Quiche Cups. You are going to want to then bake them in a 400 degree oven for about 15 minutes or until the egg is set.

Her are our Quiche Cups. They are made with whole wheat flour crust and next up is our Chunky Guacamole.