I am not usually an instinct buyer. I write my grocery list – and kind of stick to it. The down side to that is of course, when I go in without a list, and I am completely lost. Only then I open my eyes to things I normally don’t pay attention to, like the sale items in the canned isle – landed on Evaporated milk – 99 cents a pop. Figured I could make dessert and popped a couple on to my shopping cart. Never thought I would make something savory with it, but landed on a super quick recipe for mini quiches here and was hooked.
These are perfect for a kids lunchbox, to feed them something fuss free – healthy and least of all – less messy. Its probably 4 -6 bites, but packed with nutrition and flavor. Pack it in with some bread, an apple and maybe a flavored yogurt, and you’ve got your child a yummy, healthy lunch that other kids would be envious of. You can even give it for breakfast, or a mid day snack. Squish it between two slices of bread, to make a quick and cheesy egg sandwich. Serve it with a side salad for a grown up lunch.
3 large eggs, beaten
1 can (12 fl. oz.) Evaporated milk
2 tablespoons all-purpose flour
1 tsp dried italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (8 oz.) shredded mild or sharp cheddar cheese
2 cups chopped, frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper
non stick cooking spray
Preheat oven to 350° F. Spray a 12 cup muffin tin.
Whisk the evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli and bell pepper. Spoon this mixture into the muffin cups – until almost full.(it doesn’t expand like cakes/muffins, so don’t worry).
Bake for about 25-30 minutes, until knife inserted in center comes out clean and top is golden brown. Let cook in pan for about 10 minutes, gently remove to a cooling rack. These quiches are stored in a container in the fridge for upto a week and in the freezer up to a month. Pop into the microwave to make ready.
Verdict: These quiches are creamy, smooth, cheesy and perfect for any time of day. Not only tasty, it is a rich source of protein, calcium from the cheese and eggs and vitamins fom the broccoli and bell pepper. Makes for a fun, easy meal and can be made even with kids – as part of their own cooking project.
Sending these to the following events:
* ‘Bookmarked recipes – Every Tuesday event: volume 47’
* ‘Healthy Lunchbox Ideas – Broccoli’, event series by Kalyani
* Cook it Healthy – Proteinicious
* Lets cook – School Break time snacks
* Kids Delight – Mini Bites