The kids are back at school this week and I have been t
rying to figure out what on earth to pack in their lunch boxes experimenting with making different types of lunchables. These guys are not the most adventurous eaters and I am not the keenest chef so packing a lunch they like can be a challenge. Over the weekend I made these mini quiches and Max agreed to eat them, but, full disclosure, only if I pack tomato sauce to go with them.
gluten-free mini quiches
Makes 12 mini quiches
1 dozen organic free-range eggs
1 cup milk
1 1/2 cups grated cheese (we used Tasty cheese)
1/2 cup chopped ham
Pinch salt and pepper
1. In a 12 cup muffin tray, place two paper muffin cases in each cup (in case one case gets stuck to the tray) and set aside.
2. Preheat oven to 180°C.
3. Whisk eggs and milk then add cheese, ham, salt and pepper.
4. Ladle the mixture into paper muffin cups filling them to about ¾ to allow for the mini quiches to rise.
5. Place tray in oven and bake for 35 to 40 minutes or until golden brown.
6. Take quiches out of the tray to cool, carefully removing the outer layer of muffin case from the inner layer if necessary.
7. Freeze for school lunches or snacks, or serve.
In place of ham you may like to try chopped baby spinach, tomatoes (seeds removed), mushrooms, onions, carrots, capsicum, leek or bacon.
These were super easy to make which is very important to me. I personally think they need onion, leek or similar to add extra bite, but as the kids pick onion out of their food I’ve left them out for now. My plan is to add in tiny bits of veggies in future versions of this recipe.
Do you have a gluten-free quiche recipe you’d like to share? Let me know in the comments or email me at firstname.lastname@example.org
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Photos + styling: Bron Bates