I don’t know about you but I have a hard time getting moving in the mornings and I am always looking for new breakfast and lunch ideas that will help kick things off in the right direction. Well today I have the perfect recipe for you. It is packed with flavor and everyone will love it! Lunch-Bunch Quiche. I love this quiche recipe because it is so versatile and so easy to make. They can be served hot or cold which is the best for my family that come down in the mornings at different times. The first few will eat them warm out of the oven, and the later ones can enjoy them cold. They are great for next day leftovers or pack them in your families lunch boxes to go.
This recipe is a basic quiche recipe which is great on its own or you can add your own flair. I love that there are so many different option to put into them. I love being able to use my left over meats, vegetables, and herbs for them. My favorite is adding some left over ham, steamed vegetables, and spinach. Doesn’t that sound delicious? These mini quiches are so quick and easy you could get your little one to help you. The more they help in the kitchen, they more excited they will be with the meals you make.
Instead of making a big traditional quiche, I love that this recipe has you bake them in muffin tins which makes it for the perfect serving size for eating on the go and packing in lunches.
Start with prehearing your oven to 400 degrees. Line the muffin tins with cupcake liners. Mix flour, 1/4 teaspoon of salt in the mixing bowl and add the melted butter to the flour and stir until combined completely and set aside. In a separate bowl whisk together the eggs, milk, and remaining salt and pepper. Place 1 tablespoon of dough mixture into each muffin cup and gently fatten it out so the sides create a nice little cup for all the quiche filling. Sprinkle cheese into the little cup. At this time you could be as creative as you like. Once you’ve added the cheese and other fillings divide the egg mixture in to each cup equally. Bake for 18-20 minutes or until eggs are set and browned. Mine took the full 20 minutes. I was able to make 12 egg quiches. I found that two are the perfect serving size for myself and my children. Eat them warm out of the oven or wait until they are completely cooled and begin assembling them into your family’s lunch boxes.
If you have left overs you can always eat them cold, or pop them in the microwave or toaster oven for a few minutes and these yummy quiches are ready to be eaten. Enjoy this healthy Lunch-Bunch Quiche and all its yummy flavors for breakfast or lunch. Serve it with a side of fresh sliced fruit for breakfast or with spring peas and a banana for a filling lunch meal.
Lunch-bunch QuichePrint Pin Rate
- 12 standard cupcake liners
- 1 cup flour, whole wheat
- 1/2 teaspoon salt
- 6 tablespoon butter, unsalted
- 4 large egg
- 1 1/2 cup milk
- 1/8 teaspoon black pepper, ground
- 1/3 cup cheddar cheese, shredded
- 2 medium banana
- 4 cup sugar snap peas
- Preheat oven to 400°F. Line muffin tin with cupcake liners.
- Mix flour and 1/4 teaspoon salt in a mixing bowl.
- Melt butter and add to flour, stirring to combine completely. Set aside.
- In a separate bowl, whisk together the eggs, milk, remaining salt, and pepper.
- Place 1 tablespoon of dough mixture into each muffin cup and gently flatten out to cover the bottoms. Sprinkle with cheese, then cover with the egg mixture.
- Bake for 18-20 minutes or until eggs are set and browned. Allow to cool completely before packing to go.
- Serve with halved bananas and sugar snap peas on the side.