I recently learnt that most of the time at school, my kids eat their lunch whilst playing handball!
It explains why some of the more cumbersome foods in their lunch boxes keep coming back. So much for teaching them to sit down when they eat and engage in mindful eating!
In light of this information I’ve started to focus on filling their lunchbox with bite sized bits and pieces that they can eat with one hand whilst slamming a hand ball with the other.
These mini-quiches work well and boy do my kids love them! There was even a lot of begging for a quiche from other kids at school. They seem to be a popular option for kids in general, not just mind.
In addition to being practical, healthy, and delicious, they’re so easy to make too. Try getting your kids involved in helping with and learning this recipe with you.
Ingredients
- 3 sheets butter puff pastry
- 6 eggs
- 180 g feta cheese
- 100 g cream cheese
- ½ cup milk or cream
- Sea salt and pepper
- 300 grams spinach chopped
- 1 big handful mint finely chopped
- Red onion thinly sliced
- Cherry tomato halved
Instructions
- Preheat oven to 175°C.
- Grease 2 x 12 hole muffin tins with butter.
- Thaw butter puff pastry as per packet directions.
- Pop eggs, feta, cream cheese, salt and pepper into a food processor and blend for a few seconds until mixture is smooth (ie feta isn't still in lumps).
- Pour into a measuring cup with a spout and mix through spinach and mint.
- Using a glass, cut holes in pastry ( I used a cup with 9cm diameter) and place into muffin holes.
- Pour the egg mixture into the pastry.
- I alternated the topping with half a cherry tomato and thinly sliced red onion.
- Pop into the oven for 20-30 minutes, or until quiches are golden brown.
- Leave to cool in trays for 5 minutes then remove to a cooling rack.
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About the Author: Brenda Janschek
