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our gift to you

Feed them right from the start

Mini Salmon Quiches

Wheat Free

Salmon is a superfood, rich in Omega-3’s which are essential for growing babies and children. This mini quiche recipe is a perfect way to slowly introduce the taste of salmon to their sensitive taste-buds in a kid-friendly, delicious, flavour-sensation using cheese, pumpkin, eggs and herbs.



200g salmon fillet, grilled and flaked
½ cup ricotta cheese / cream cheese/ goat’s cheese / coconut cream/ mozzarella
½ cup pumpkin, steamed and pureed
¼ cup steamed spinach or kale, steamed and finely sliced
¼ cup medium onion, chopped and sautéed
2 tbsp coconut flour or almond meal
4 eggs
1 cup almond or regular milk
Sea salt to taste
½ tsp mixed herbs or dill
Serve with tzatziki or home-made tomato sauce (see recipe)
1. Preheat oven to 180°C.
2. Grease a mini muffin tray or a quiche mould.
3. In a processor, add  flaked salmon, cheese, onion, pumpkin, steamed spinach and flour and process until smooth consistency is reached.
4. In another bowl, beat eggs slightly, add milk and herbs.
5. Combine egg mixture with salmon mixture and stir  thoroughly.
6. Bake in 180°C oven for approx 20- 35 minutes, depending on size of muffin or quiche mould. Pierce a knife in the middle to check at 25 min.

For toddlers and younger children or fussy eaters, puree all ingredients to form smooth consistency. If children do not like green coloured food then leave out the spinach and add zucchini instead.

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