This might sound a little odd coming from a grown-up human being, but I LOVE Dr. Seuss. In college, I worked for three years doing one-on-one therapy with autistic children, which meant I spent many hours reading and reading children’s books with my clients. Dr. Seuss’ books were the only ones I never ever tired of. I still have half of them memorized and some nights when I can’t sleep, I see how far into The Lorax I can recite before I drift off. March 2nd is Dr. Seuss Day (Read Across America Day), so now seemed the perfect time to post this Green Eggs and Ham Mini Quiche recipe! This idea has actually been bopping around in my head since my therapy days, but as some of you may know, many autistic children have a hard time with oddly textured foods like eggs. Getting them excited about eggs that were suddenly a new color too would have been a hard sell. And since I don’t have kids yet, I’m sharing them here today in hopes that you’ll share them with your kiddos/nieces and nephews/students/random kids on the street just kidding don’t do that that’s a terrible idea.
These things are made with purely kid-friendly ingredients. We start with the amazing flaky buttermilk crust, add diced ham, egg, a little green dye to give us our titular color, and then top the whole thing with cheddar cheese. Bonus, this particular pie crust recipe is SO easy to work with. You make it in the food processor so you don’t have to worry about hand cutting butter into the flour, and it is so much easier and more forgiving to work with than your usual fat and flour pie crust. It’s perfect for when you have little hands helping you cut and roll, and it is what I use any time I am making something that requires more hands-on time than just draping and cutting. Believe me, this is not the last time you’ll be seeing this dough recipe on the blog. The end result is these super simple, super adorable mini green eggs and ham mini quiches, and guys, they ARE SO GOOD. I realize I made these intending them to be a kid’s snack, but leave out the food coloring and they are still the best quiches I’ve ever made. Once I tasted them, I was of half a mind to just publish them as regular mini quiches so adults would try them too! What I’m basically saying is: I will eat them in a house. I will eat them with a mouse. I will eat them here and there. I will eat them anywhere!
The buttermilk pie crust in this recipe now has its own post on the site. If you’d like to see a step-by-step walk through for making this dough, go check it out.
Used To Make This Recipe
Small Yield Instructions: This recipe halves cleanly, no cooking changes needed. Make Ahead Instructions: This dough will keep in the refrigerator for 48 hours or up to 2 weeks in the freezer. Ham can be cut up to two days in advance. If you are short on time the day you need these, I recommend making them completely in advance, freezing, and defrosting them day of. You really can’t tell they were ever frozen. Freezer Instructions: Allow to cool completely and freeze in an air-tight container. To reheat in the oven, bake on a cookie sheet at 350°F until warm, about 10 minutes. You can reheat small batches in the microwave by cooking them for 1 to 2 minutes.
If you make these, I would love to see them! Tag me @bakingmischief on Twitter or #bakingmischief on Instagram!
I was so excited to use this Dr. Seuss hat in the photos, but you can’t really tell what it is, so here’s a cat in the hat instead. 😉
