Postpartum life is blessed, but exhausting. And while many of us want to eat healthy while shedding baby weight, it’s even harder to whip up meals when feeling overwhelmed with the baby. On top of that, the added challenge of nursing and potentially gassy foods a new mom may want to limit makes it a challenge to choose an easy and delicious dish that pleases both mom and baby.
Fear not: Here’s a quiche option that’s easy to prepare, can be stored for a longer period of time, and eliminates gassy vegetables and dairy that can be sensitive on some babies’ tummies.
Pareve Squash Quiche
YIELDS 2 CRUSTLESS PIES OR 24 MUFFINS
- 1 onion, chopped
- 1 Tbsp extra-virgin olive oil
- 4 yellow squash, cut in half lengthwise and sliced thinly
- 4 eggs
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp black pepper
- ¼ tsp cumin
- ¼ tsp sweet paprika
Preheat oven to 350°F (175°C).
In a large skillet over medium heat, sauté the onion in oil until translucent. Add the squash, stirring once in a while until softened, about 8 minutes.
In a bowl, whisk together the eggs and seasonings. Fold in the squash mixture. Divide the mixture between two Pyrex pie dishes (or 24 muffins, or a combination of both). Bake for 40 minutes.
This stores well in the freezer
Beth Warren Nutrition is running fully virtual nutrition appointments during the COVID-19 social distancing restrictions. To schedule a nutrition appointment with Beth in the Brooklyn (Flatbush and Williamsburg), NYC, or Five Towns locations, or book an appearance, email firstname.lastname@example.org or call 347-292-1725. Most insurances accepted.
(Originally featured in Family Table, Issue 746)
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