As a mum of four, I’m always on the lookout for simple, nutritious lunch ideas that tick all the boxes: tasty, freezer-friendly, and easy to pack in our stainless steel lunchboxes.
These mini quiches are a go-to in our house – packed with protein from eggs, milk and cheese, and perfect for using up leftover veggies in the fridge. They’re just the right size for little hands, and they freeze beautifully, so you can make a batch ahead and pop one straight into the lunchbox in the morning.
Scroll down for the recipe – your future self will thank you come Monday morning!
Ingredients: Makes: 12 quiches
- 3 sheets of puff pastry
- 6 eggs
- 1 cup milk
- ½ tsp onion powder
- ½ tsp dried parsley
- ½ tsp nutmeg
- ½ brown onion finely diced
- ½ tomato diced
- 1 mushroom diced
- 1 cup spinach/rocket mix
- 75g feta
- ¼ cup shredded cheese
- Salt and pepper
Method:
- Preheat oven to 180ºC and grease a 12 x capacity muffin tray.
- In a medium bowl, whisk together eggs, milk, onion powder, parsley & nutmeg.
- Cut four squares from each sheet of puff pastry to make 12 small squares in total.
- Place a square of pastry into each muffin round and use a pinching action for the sides of the pastry to create star shaped points.
- Fill the pastries with spinach and rocket, chopped veggies and feta then pour even amounts of egg mixture over the top to fill the muffin cups and top with shredded cheese.
- Bake in the hot oven for 25-30 minutes until golden brown and enjoy!
- Tasty alternative for lunches that can be made ahead of time and frozen until ready to use
- Use up any leftover veggies in your fridge to make different tasty combinations
- Great protein from eggs, milk and cheese and can be boosted with shredded chicken or ham
- Remember to grease the muffin tins to stop the pastry from sticking