Green egg cups

These are not only great for making your food super colourful, but also super tasty! They’re based on a Chelsea Winter quiche recipe we love at home – it’s on a high rotation when as there aren’t too many vegetarian meals out there we all like.

They’re full of protein, nutrients, greens and good fats with the added coconut cream. See our blog here on why I’d call eggs a ‘superfood.’ These are great for school lunches, baby dinners or snacks on the go. They freeze well, so are perfect to whip up on a Sunday (they take no time at all) and pop in the freezer for those evenings where you come home and have nothing to give your little one as you ate the leftovers for lunch (whoops!) and you haven’t the time to cook anything. Yip, that’s actually happened a number of times.

If you wanted to make these dairy free as well as gluten free (buckwheat flour is gluten free), just omit the cheese. I will say though, that I haven’t made these cheese-less so I’m not 100% sure on the tastiness of them without it.

By whizzing the spinach and the eggs in a nutri-bullet or food processor, you don’t run the risk of these becoming a soggy sloppy mess using wilted spinach. Also means you can introduce these to your grub as soon as dairy is okay as spinach can sometimes be quite stringy for little ones. And it makes these an awesome green colour!


  • 50gm butter
  • 1 leek (white part only)
  • ½ white onion
  • 2 garlic cloves
  • 1 tbsp chopped fresh herbs (I used thyme and rosemary)
  • 8 eggs
  • 3 big handfuls of baby spinach
  • ¼ cup coconut cream
  • 1 tsp Dijon mustard
  • ¼ cup buckwheat flour
  • ½ tsp baking powder
  • ½ cup grated cheddar cheese
  • 75gm feta cheese


  • Finely chop the leek and onion and saute with the butter in a frying pan for 10 minutes until soft and translucent
  • Add the garlic and herbs and saute for a further 5 minutes
  • While this is cooking, whizz the eggs, Dijon mustard, spinach and coconut cream in a nutri-bullet or food processor until mixed well and the spinach is broken down
  • Transfer the eggs to a bowl and whisk in the flour and baking powder until there are no lumps. Add the onions and mix well, then add the grated cheese and crumble the feta in.
  • Grease a 12-pan muffin tray and fill each muffin hole up to about 2/3 full.
  • Bake in the oven at 200c for 10 – 15 minutes until cooked through (you can test this by sticking a skewer or knife in and it should come out clean)
  • Leave to cool a little and then transfer to a wire rack to cool completely.

One thought on “Green egg cups

  1. Pingback: Getting Your Greens In – Little Grub

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