i realized that i am extremely grateful that my son, J, is not (highly) allergic to caseine (one of two milk proteins that causes dairy allergy). It is very fortunate indeed, as so MANY good looking recipes involve... you guessed it... cheese. And if you look closely at the ingredient list for any of the cheese substitutes (ie. soy cheese or rice cheese), they all contain caseine. Oh so sneaky, aren't they?
Any local grocery stores sell at least one type of soy cheese, if not more. If you have Whole Foods near you, they carry a lot more variety, which helps with cooking different recipes. So i purchased a block of soy cheddar cheese to make some mac & cheese for my son. Unfortunately, he wasn't too excited about it so i ended up eating them (it was actually quite good!). But i digress.
Great thing about this quiche cup recipe is that i can make a batch of them and freeze them for a later use. i really hope my little boy will like these, because i don't want to end up eating 12 quiche cups with soy cheese... i prefer the real deal. heehee.
Quiche Cups with Egg, Onion, Roasted Bell Peppers, broccoli , and soy cheese
(Recipe modified from "Recipes under 400")
5 eggs, beaten
1 Cup broccoli, boiled and blanched
1/4 Cup roasted bell peppers, chopped
1/4 Cup onion, finely chopped
3/4 Cup shredded or chopped soy cheese
Spray a 12-muffin tray with cooking spray. (i used silicone muffin cups and sprayed with my Misto spray.)
Combine the veggies & cheese together in a large bowl.
Add the eggs into the veggie & cheese mix and spoon them into the muffin cups.
Bake at 350 F for 20 minutes "or if it passes the "toothpick" test by inserting a clean toothpick into a quiche and it comes out clean. Mine had to be baked for 30+ minutes.
it surely was yummy, so i hope J likes them as much as i do.
