A way early start means it’s a quiche day

Easy lunch box ideas for kids

If I’d had a choice between getting up 1 1/2 hours early and baking a quiche or sleeping in… It would have been an easy decision.

Except my little demon decided to make that choice for me. And so, finding myself with a bit of extra time this morning, I decided it was a fine time for quiche.

I take a very lazy approach to quiche. I unroll a prepared crust and press it into a tart pan. Then I dump in whichever meats and cheeses I happen to have. Today that was ham and a variety of shredded cheeses in need of being used up.

Then I whisked together 6 eggs, a splash of fat-free half-and-half (because it was already on the counter for my coffee and getting the milk would have required I walk across the kitchen), a bit of thyme, some salt and pepper. About 25 minutes at 400F and I had a beautiful quiche that Parker gobbled for breakfast and was easily packed for lunch.

I then found myself with just a bit of raw pie crust (from the trimmings around the edge of the tart pan). On a whim, I rolled them out, slapped some strawberry jam in the center, folded and crimped, then tossed it in the oven, too. A strawberry pastry.

After adding fruit, I found I still had one spare container section. Protein and whole grains always being good choices, I slapped some peanut butter on a whole-wheat tortilla, popped in half a banana and rolled it up.

And as Parker headed out the door for a summer camp field trip, he already was putting in his request for tomorrow.

“Can I have more quiche tomorrow?”

No. I want to sleep in.

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2 Responses to “A way early start means it’s a quiche day”

  1. Angela says:

    That quiche looks so yummy! Did you send it in a thermos or in a separate container? I’m out the door by 6:00 every morning so I don’t think I’d ever have time to make that in the morning. Though I bet I could prep or cook it the night before and it would still be good heated up in the morning.

    Also, I notice you’ve posted a lot about some off-the-wall jams (i.e. fig jam). Where do you purchase them? I don’t think I’ve ever seen anything other than strawberry and grape jam in my grocery!

    • J.M Hirsch says:

      Thanks. In the winter I will heat the quiche and send it in a thermos. But since it’s summer, and since quiche is yummy warm or cool, I just put it in a regular container and popped it in his lunch box. And you would be totally fine prepping it the night before. That’s the beauty of quiche – it holds up so well, you can make it one night and use it for breakfasts and lunches for several days (heated or not).

      I am a big fan of unusual jams. I live in New Hampshire and find that the grocers here stock hundreds of varieties. This is one of my favorite brands — http://www.bonnemaman.us/ They are available at every mainstream grocer around here and have some great varieties (including the fig). Plus, the jars make great drinking glasses afterward!