This is one of those real winner recipes – something quick and easy that all of us can eat and enjoy. These cute little pastry-less tartlets take about 15 minutes to prepare (plus another 10-15 minutes in the oven), can be eaten straight away or will keep in the fridge overnight to use the next day. It’s another big hit from the River Cottage Baby & Toddler Cookbook.
Start by gently frying some finely diced spring onions (the recipe calls for a bunch, I used five and that seemed about right) in some olive oil. Then, when they’re soft, add two or three handfuls of spinach leaves (use more than you think you should as it cooks down to nothing) and cook for a couple of minutes until it’s wilted. Remove from the pan, leave to cool a little and then chop finely.
Next, beat four eggs, add a splash of whole milk or cream and a knob of melted butter and stir to combine. Then divide the eggy mixture evenly between the cups of a 12-hole mini-muffin mould. The book recommends using a silicon muffin mould for this, but I don’t have one so I just used a regular one and greased it with oil which worked just fine.
Top the eggy mixture with some of the spinach and onions, some diced boiled ham and, finally some grated cheddar cheese.
Place in the oven, preheated to 200° (or 180° fan) for 10-15 minutes. You’ll know when they’re done, they’ll look a little bit like this: