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cooked salmon quiche in a white oval plate with a toddler hand

Salmon Quiche - Baby Led Weaning

Healthy crustless salmon quiche that the whole family can enjoy, including babies 6 months and older! Perfect for breakfast, snack, and lunchboxes.
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 65kcal



  • 6 oz. can of wild salmon love the one from Costco. Break it up into small pieces
  • ½ cup (about 4.4 ounces) whole fat plain Greek yogurt
  • ½ cup (65g) frozen peas, thawed (See note)
  • ½ cup (55g) chopped broccoli florets
  • 5 large eggs, beaten
  • ½ teaspoon each of cumin, coriander, garlic powder
  • shredded cheddar cheese for topping (optional)


  • Preheat oven to 350 degrees Fahrenheit.
  • Whisk together all the ingredients together in a large bowl, making sure the yogurt gets evenly distributed.
  • Spoon mixture evenly into a greased or silicone 12 cup muffin pan.
  • Top with cheddar cheese (optional).
  • Bake for about 25-30 minutes, or until the muffins are set and the inserted toothpick comes out clean. Let cool for a few minutes, Remove from the pan and enjoy immediately, or cool on a wire rack and refrigerate or freeze for later


  • Vegetables. Feel free to use whatever you have on hand.
    • for younger babies (6-8 months), slightly flatten the peas before adding to the mixture.
  • Storage Suggestions.
    • In the fridge. Store in an airtight container for 3-5 days.
    • In the freezer. Flash freeze and store in an airtight container or freezer-safe bag for up to 3 months.
  • To Reheat. Microwave frozen muffins for 1-2 minutes or refrigerated muffins for 20-25 seconds. You can enjoy cold too ;).


Calories: 65kcal | Carbohydrates: 2g | Protein: 7g | Fat: 3g | Sodium: 85mg