Thursday, 10 September 2015

Quiche and Mini Croissant Bento


Today I would love to share my favourite quiche recipe. It is perfect for school lunch filler or snack after school. Here is the recipe :

Mushroom, Leek, and Bacon Mini quiche

Ingredients:

400 grams Sliced button mushrooms
75 grams butter
1 medium leek, sliced
2 cloves of garlic
2 rashers of bacon, diced
4-5 eggs
½ cup cream or milk
Salt & pepper to taste
3 sheets frozen puff pastry
½ cup grated tasty cheese

Method:

1. Thaw pastry and pre-heat oven to 210 degrees. 
2. Lightly grease with spray oil a 12 cup muffin tin (standard size). 
3. Use a jar or cutter to cut out 4 circles from each thawed pastry sheet, large enough to line muffin cups. 
4. Once all muffin cups are lined with pastry, make a small cross in the bottom of each pastry cup with a bread knife, for even cooking.
5. Fry mushrooms, sliced leek, and garlic in butter until golden brown, set aside. 
6. Cook bacon and combine with mushrooms. 
7. Evenly divide mixture between all 12 cups. 
8. Combine eggs, cream and salt and pepper in a jug and whisk together. 
9. Pour egg mixture evenly between all 12 cups and top with grated cheese.
10. Cook in pre-heated oven for 25 minutes or until pastry browned and cheese melted.




For my eldest son, I prepared :
1. Mushroom, leek, and bacon quiche
2. Ham and cheese mini croissant
3. Dried sultanas
4. Pineapple cuts for recess



For my youngest son, I prepared :
1. Mushroom, leek, and bacon quiche
2. Ham and cheese mini croissant
3. Diced beetroot
4. Apple cuts for recess

No comments:

Post a comment