The other day when I was watching K&C the boys were taking their morning naps and Kennison and I got busy making lunch in the kitchen. I've been wanting to make crustless mini quiche (mmm... I love it!) and decided it would be a good recipe for little hands.
Here's what we used:
1/2 dozen eggs (we actually used Egg Beaters because I had them)
1 1/2 c milk
1/4 tsp salt
1/2 tsp pepper
pinch of nutmeg
4 oz mozzarella cheese
2 oz shredded smoky swiss cheese
3 slices cooked turkey bacon
1/4 c cooked broccoli
1/4 of a small onion
parsley for garnish
standard muffin tin
Here's what we did:
Steam broccoli until tender, then drained. Chop broccoli using Pampered Chef Cutting Edge: Food Chopper, perfect for little fingers! I got the chopper long before I ever thought about children, but it's going to be a perfect tool for when Jack (hopefully) starts learning to help me 
in the kitchen!
Chop onion the same way, and saute with a tiny bit of butter until transparent.
Pour eggs into a large measuring cup. (Beat the eggs if you're using real ones.) Add in the milk, salt, pepper, nutmeg, broccoli and onions. Then, cut the bacon into tiny pieces with kitchen shears and add to the measuring cup.
Next, shred the cheese (unless you bought it shredded, obviously) and add to the mixture. Stir everything together well with a whisk- another excellent kid activity.
Finally, grease your muffin tin. Now, at this point you can use phyllo dough or even canned biscuits to make a crust, but we were opting for the 
low-carb version, so we made them crustless. Just fill each muffin cup about 3/4 of the way full. Our mixture made 10 muffin cups full. We garnished with parsley to make them pretty! Bake on 425 for 30-40 minutes. You'll get a yummy finished product! We each ate one for lunch, I put two in the fridge to eat for breakfast or lunch this week, and the rest I froze. They can be thawed individually as needed. Much better for you, fresher, and WAY cheaper than the kind you buy in the freezer section.
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