out of nowhere, my 17 month old kid has started getting very selective about what he eats … classic toddler behaviour i guess? one day he’ll love it, the next day he declares, “ALL DONE!!!” as he sees it approaching. i decided to get a bit more creative about the food i prepare for him so i starting using The Hospital for Sick Children’s Better Baby Food cookbook. here’s a great, easy recipe that i adapted (by adding spinach and whole milk) that Max eats for breakfasts and lunches (oh heck…why not dinner too).

carrot, spinach and cheese crustless quiche

*preheat oven to 300 and grease an 8 or 9 inch cake pan

ingredients:

- 1 tbsp butter

- 1/2 onion chopped

- 2 medium carrots grated

- a handful of baby spinach, stems removed

- 1/2 tsp salt

- 1/2 tsp curry powder (optional, but why not?)

- 4 eggs

- 2/3 cup whole milk

- 1 cup shredded cheese of your choice (i used less i think)

- paprika

1. in a skillet, heat butter over medium heat. add onions and saute for 5 minutes. add carrots, spinach, salt and curry powder and cook for 5 minutes or until golden brown. remove from heat and let cool.

2. in a medium bowl, whisk together eggs and milk; stir unto vegetable mixture. pour into prepared baking pan. bake in preheated oven for 20 minutes.

3. remove quiche from oven. top with cheese and sprinkle with paprika. return to oven and back for another 15 minutes or until its firm and cheese is melted. i then cut it into little bit size squares and serve it. it lasts well for a few days in the fridge too!