Hard for the kids to spell, but hardly a difficult sell.
What’s for Lunch?
The perfect make-ahead meal, quiches can be baked three to four days in advance, then refrigerated and sliced to serve as needed.
Pack a cold slice for school lunch (keep it cold with a frozen juice carton), or if the kids are home on holiday break (and you’ve got your hands full) they can pop a slice in the microwave.
Serve this quiche with a piece of fruit, and skim milk or water (and we threw in a festive dessert too):
Lunch Box Logic
- Make ahead. Bake ahead of time and refrigerate, or freeze for longer storage. (Defrost in the refrigerator overnight.)
- Make it lighter. Follow the recipe as written, but just skip the crust. Now, you’ve got a frittata!
- Make it for one. Try making individual quiches using a muffin tin. The baking temperature will be the same, though baking time might vary–just keep an eye on them to be sure they don’t burn.
- Make it different. We chose a spinach quiche, but there’s more where that came from. Feel free to swap it with a different one to suit your child’s tastes:
- It’s a great way to use up leftover meat and/or vegetables.
- If your kids aren’t keen on green, quiches are the perfect hiding spot for veggies!
- They are easy to make vegetarian.
Eggs Make the Meal
Why? Well …
- They’re good for you! Eggs are an excellent source of protein, containing about 6 grams, with only 4.5 grams of fat (and only 1.5 grams of that is saturated).
- They’re cheap. You can purchase the bulk of your dish for less than four dollars!
- They’re delicious. Need we say more?