My two lads will eat sandwiches without any fuss, day in, day out – but my daughter remains firm in her anti-sandwich stance. If this scenario sounds familiar to you, quiche is a delicious option for fussier eaters and the pastry makes for quite robust lunch box fare – we’re sure they’ll be gobbled up before hitting the playground!
- Makes : 24
- Prep time : 15 mins
- Cooking time : 15 mins
Lunch box-friendly mini egg and bacon quiche ingredients
- 3 sheets shortcrust pastry, thawed
- 1 large onion, diced
- 60g ham or bacon pieces, diced
- 1 tsp wholegrain mustard
- 2 tsp olive oil
- 4 eggs
- ¼ cup cream
- ¼ cup finely grated parmesan cheese, plus extra for a final sprinkle
- Preheat oven to 200°C. Grease two 12 hole, shallow round based patty pan tins (not muffin tins).
- Using a seven centimetre round pastry cutter, cut 24 rounds of pastry from the thawed sheets and gently press into each tin cavity.
- Heat oil in a frypan over medium heat and cook onion until soft. If you’re using bacon you can cook that now, together with the onion. Cook, stirring, for about five minutes. Transfer to a bowl and add ham and mustard, stir through and put aside to cool slightly.
- In a large jug combine eggs, cream and cheese. Whisk to combine and add a pinch of salt and pepper.
- Spoon a teaspoon of the onion and ham mixture into each pastry shell, dividing it reasonably equally. Carefully pour (or use a tablespoon) the egg mixture over the top of the mixture in each pastry shell. Top with a sprinkle of extra parmesan.
- Bake for 12 to 15 minutes or until golden and set. Remove from the tray and let cool on a wire rack (though let everyone know you know how many are there – they seem to go missing at this point!).
- I’m keeping this mixture fuss-free here, but you can pack extra vegetables in these morsels of fluffy quiche.
- Add a bit of salad to the side and this makes for a really nice cold lunch too.
- These quiches are suitable for freezing.
Browse our recipe section for more great meal ideas and treats to try.