Running out of sides dishes to pair with your family’s favorite meals?
Look no further than these Baked Carrot French Fries! Yummy, healthy, and so easy to make, these are a great side dish option that pairs well with almost any recipe, from burgers to baked chicken tenders!
Need an easy way to get more veggies in your kid’s meals? Meatloaf is one of those recipes that is versatile and it’s really easy to make. Using leftovers, these veggie and meatloaf swords pack a fun veggie-filled school lunch!
When you want to add more veggies into your kids’ lunchboxes but don’t want it to “look” like veggies, these mini carrot and zucchini bites add nutrition and taste delicious!
Sometimes, when I plan meals for the week, I find myself wanting to put to use some of the “leftover veggies, ” but I don’t always have enough for a full meal.
TI often try to explain to my readers that I have this weird ability to look at ingredients and use them in my favorite basic recipes, like a basic quiche recipe, and turn them into something like this mini carrot and zucchini bites.
For this recipe, I grated some leftover lonely veggies so that they didn’t go to waste. Because sometimes I have one lonely zucchini and then my mini quiche recipe comes to the rescue!
Quiches come together quickly in one bowl, and the oven does the rest. You can eat these at any meal, or pack them in a lunchbox for school or the office. If you don’t mind quiches at room temperature, they pack great inside a lunchbox. Otherwise, heat them up and put them inside your favorite thermos.
2 green shallots (onions), green ends trimmed off, white finely chopped (optional)
4 large eggs, whisked
1/3 cup grated Monterrey Jack cheese*
1/4 teaspoon salt
Instructions
Preheat oven to 350F (180C) and grease a mini cupcake pan.
In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and shallots, and cook, stirring, for 5-7 minutes until the veggies begin to soften. Remove from heat and set aside to cool down to room temperature.
In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.
Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
Notes
I used sharp white cheddar to make this recipe nearly lactose free for my youngest. As always, check the labels to make sure the recipe fits your family’s dietary needs.