Healthy Recipes

Crack a Quiche Tarts

By August 9, 2018 No Comments

Wow! I can’t believe my child is eating his school lunches

If you’re like most parents, you feel absolutely frustrated by mid-September when you fully realize that your child won’t eat the lunches you so eagerly and lovingly put together.

You want your child to grow healthy and strong…able to focus on the lessons…and be disease resistant.

All your child has to do is eat their apple, carrot sticks, chicken sandwich, yogurt and drink their orange juice.

But, what if your child doesn’t want your lunches?

Here are some tips to get your child to eat:

  • Include your child in the lunch preparation –tell them they’re a little master chef.
  • Tap into the power of peer pressure by making the lunch look really appetizing and fun. If your child’s friends want it, then your child will probably try it – tell them they’re a leader.
  • Add well-known delicious flavours such as bacon and butter to the vegetables. A little fat won’t hurt…and if it helps to improve the consumption rate…Yay!
  • Arrange food in patterns, use creative dividers to keep food separate and include something special – tell them you’re a surprise artist!

Here’s a simple, healthy recipe that’s fun to make with your kids

Crack a Quiche Tarts

1 tbsp butter
2 strips of bacon
½ cup finely chopped broccoli*
½ cup finely chopped mushrooms*
¼ tsp dry mustard
a pinch of salt and pepper
4 eggs
1 ½ cups evaporated milk
½ cup shredded cheddar cheese
12 mini quiches

  1. Prebake mini quiches pie shells in muffin tins. Bake in preheated 450F oven for 10 minutes or until lightly browned. Remove from oven. Set aside.
  2. Fry bacon in frying pan until crisp. Remove bacon from pan and set aside.
  3. Add butter to frying pan. Cook at medium heat. Once butter is melted, add vegetables and fry for a few minutes until soft.
  4. Pour vegetables into prebaked mini quiches. Add cooked, chopped bacon.
  5. Whisk eggs and evaporated milk in medium bowl. Pour mixture over filling in quiches.
  6. Sprinkle shredded cheese on top.
  7. Bake in preheated 350F oven until a knife inserted near the centre comes out clean, 35-40 minutes. Let stand to cool off for 10 minutes.

Put in storage container and send off to school with your child.

*You may substitute any vegetables your child loves…or sneak in a few they don’t love!