After realising that Little Man would be taking a packed lunch to preschool every day from now on, I started to think about how I could keep them interesting and varied for him. At the moment, I think it would be a good idea to stick to traditional ‘picnic’ type items that don’t require cutlery as I’m not sure on the preschool’s policy on this.
Somewhere in the back of my mind I recalled seeing a recipe for mini quiches that used bread as the crust instead of the usual shortcrust pastry which I thought would be not only quicker but also easier to do and get Little Man involved at the same time.
A quick search on Google and I came up with a few variations, so I decided to wing it and create my own. Here’s how I did it:
In the absence of my pastry cutters, I had to improvise!
Firstly, I had to cut out the bread discs. I think white bread would probably work best for these in the same way that it generally toasts better, but in an attempt to keep them fairly healthy I used 50/50 bread which seemed to work fine. You could always try wholemeal bread which should work, it just might not be as ‘strong’. My pastry cutters were last seen at my Mum’s house but she’s convinced she doesn’t have them, so who knows where they are? I had to improvise so I used the biggest mug I could find which just happened to be a Starbucks one! Ooh, I really fancy a Starbucks now – skinny peppermint mocha to go please!
6 bread 'discs' ready to be buttered
I’d decided to just make six mini quiches as I’m currently trying to follow a wheat-free diet so they would only be eaten by Little Man and Big Man and I wasn’t sure how long they would keep for.
Buttered and ready for the quiche filling
I buttered the non-stick muffin pan that I was using and also buttered the bread discs to give a ‘seal’ so the egg filling wouldn’t seep into the bread and make it soggy. I think the next time I make them I would roll the slices of bread out slightly to make them thinner and also use something bigger to cut the discs out with so that they come up slightly deeper with room for more egg filling – this would give a better filling to crust ratio!
My Commis giving the eggs a good mixing!
Then, while the bread ‘crusts’ were baking and colouring (about 10-15 mins on Gas 6, approx 190 degrees celsius) it was time to make the filling. I used 2 medium sized eggs with about 100ml of milk and into this I added some turkey ham, shredded, about 50g of grated mature cheddar and about a tablespoon each of flat leaf parsley and chives. Obviously, you could change the fillings to suit. Next time, I’ll probably try bacon, mushroom and use a bit more cheese as that flavour didn’t really come through enough.
Lots of lovely herbs for extra flavour
There was a bit too much filling as the bread crusts weren’t really deep enough and my over-enthusiastic helper didn’t stop pouring at the right time so some of the egg mixture overflowed the crusts and went around them in the muffin pan. I was worried that this would cause major problems but it really didn’t in the end. I suppose that you could possibly make ‘crustless’ quiches in this way, maybe by putting the egg mixture into a paper case, then I could have them too! I baked them for about 15-20 minutes on the same setting but as my oven is old and decrepit I wouldn’t take my timings as gospel on this! Basically, you want them set and golden brown on the top.
Straight out of the oven
On getting these out of the oven I managed to burn myself yet again so I’m really hoping my Bio-oil experiment works!
Voila! Finished & cooling.
Little Man took one to preschool in his lunch the following day and he ate it so I’m guessing he liked it! Big Man also tried one and declared them tasty so it looks like I’ll be making them again soon! Let me know if you decide to give them a go or if you have any other suggestions for different packed lunch options for Little Man.
Thanks for reading!