Mini Broccoli Quiches

I'm always looking for new lunch ideas, I find it doesn't take long to fall into a lunch rut. When you have to pack a school lunch everyday, the sandwich repeat comes around quickly! The key for providing interesting lunchboxes is ensuring there is variety.  I love having a wide variety of different options in my freezer as it makes lunch prep really fast and simple. 

Eggs are a real issue for my children. It doesn't seem to matter what way they are offered, hard boiled, scrambled, fried or poached, my children won't eat them. The only way they eat eggs are if they are not the main option. I first made these mini broccoli quiches back in 2015 for my son Oliver when he was weaning and they quickly became a regular on our lunch scene. It is the only way my children will eat eggs. These are perfect for baby led weaning and also for lunch boxes. Once baked keep stored in an airtight container or pop into the freezer. 

Recipe

Mini Broccoli Quiches

Ingredients

6/10 broccoli florets

300g shortcrust pastry

1/2 onion finely chopped

50g of grated cheese

2 eggs,

80ml milk

pinch of black pepper

Method

Steam or boil the broccoli for around 5 minutes so it's tender but not soft then drain and chop into smaller pieces. Take the shortcrust pastry out of the fridge to let it come to room temperature. Preheat the oven to 180/160 fan. Lightly grease a muffin tray or fairy cake tray then fill the 12 holes with shortcrust pastry.

Add the onion, broccoli and about 3/4 of the cheese equally to each pastry round. Beat the eggs and milk together with the black pepper. Pour the egg mixture into each pastry round to about 3/4 of the way. Divide the remaining cheese between each quiche. Bake for 20-25 minutes until the egg is cooked through and the pastry is golden brown. 

Recipe adapted from the blw cookbook.