These small quiches are designed specifically for dogs, but they can also become a finger food for humans with a little extra salt and pepper. They are very simple: you distribute sausage, vegetables, and cheese in the cavities of a mini muffin pan, cover everything with a mix of eggs and milk, and bake. Result: protein-rich bites, perfect as a reward after a particularly challenging walk.
Ingredients
- 1 chicken sausage (about 80 g) diced
- 1/2 red bell pepper diced
- 15 g finely chopped kale
- 40 g grated mozzarella or cheddar
- 8 large eggs
- 120 ml of milk
Method
- Preheat the oven to 175 degrees.
- Lightly grease a pan for 24 mini muffins (you can bake them in two batches of 12).
- Evenly distribute the chicken sausage, bell pepper, kale, and cheese in the cavities.
- In a bowl, beat the eggs with the milk until you achieve a homogeneous mixture.
- Pour the egg mixture into each cavity, filling it almost to the top.
- Cook for about 20 minutes, until the quiches are slightly golden and well set.
- Let cool in the pan for a few minutes, then transfer to a rack for complete cooling.
Notes
Choose a non-spicy chicken sausage with low salt content. You can vary the vegetables by using spinach, diced carrots, or pumpkin. If your dog is lactose intolerant, replace the milk with a plant-based alternative and omit the cheese.
Storage
Store the quiches in an airtight container in the fridge for 3-4 days. They freeze very well: once thawed, heat them for a few seconds in the microwave before serving.