Lunch Week: Mini Quiches
Okay, I’ve got more lunch ideas coming your way soon but I wanted to share this with you again. These mini quiches are by far Esme’s favourite lunch item and I live in fear of her getting sick of them. I’ll really be in deep water then. Until then… C.M.
I’m just going to get this out of the way right now. I don’t make school lunches. My kids are small and go to a daycare where their lunch is made for them every day. The food is healthy and varied and they try things there they’d refuse at home. But the best part? Obviously. I don’t make it. I know – don’t throw things at me! Soon enough it will be my job, too. Just because I’m not making school lunch every day like so many of you doesn’t mean that I’m not thinking about it for you. All the time! Doesn’t that make you feel better? Come on…
I think the main thing in avoiding the lunch rut is to get out of the mind set of sandwich as lunch king. I mean, honestly, who died and made him the boss of lunch? If you’ve got some good containers then leftovers are the perfect lunch – mostly because it’s already done. But in an effort to come up with an option that didn’t involve tuna salad or pbj (not that I don’t love both) I came up with these little guys. Well, you can hardly say I came up with them. This is the simplest thing I’ve made in a long time. You could stack three of them in a lunch box or keep them handy for breakfast on the fly. Or both. Feel free to experiment with ingredients – I was thinking that tinned salmon and chopped steamed asparagus would be a great combo, too.
photos by Stacey Boag
1/2 cup milk
1/3 cup ham, chopped
1/3 green onion, sliced
1/3 cup cheddar cheese, grated
2 cherry tomatoes, chopped
18 pre-made mini pastry shells
Preheat the oven to 375
Toss together ham, onion, cheese and tomato in a bowl.
Whisk eggs and milk in another bowl.
Place the shells – in their little metal wrappers – on a cookie sheet. Place about a Tablespoon of the ham and cheese mixture in each of the shells. Gently pour egg mixture into each, leaving just a bit of space at the top as they will puff up. Bake for 15 minutes until they are just set. Allow to cool before serving. Once they are completely cool you can stack them in small containers for lunches.
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