Kids’ School Lunch Recipes: Quiche Cupcakes

These healthy quiches, made with local eggs and milk, are easy to prepare and freeze in advance. Pack them with a side salad and fresh bread for a delicious, nutritious lunch. This recipe was developed by Deanna Cook and featured on Mass Appeal — see the segment here!

3 eggsquichecupcakes
3 tablespoons milk
¼ teaspoon salt
2 tablespoons chopped cooked ham
1 tablespoon chopped tomatoes
1 tablespoon chopped green pepper
2 basil leaves, chopped

  1. In a large measuring cup, crack the eggs and whisk them well. Mix in the milk and salt.
  2. Line the bottoms of a mini muffin tin with paper liners. Spray lightly with cooking oil to prevent sticking.
  3. Fill each cup with a bit of chopped ham, green peppers, tomatoes, and basil. Top with the grated cheese.
  4. Pour the egg mixture over the fillings. Bake in a preheated oven at 350 for 10 to 12 minutes. Makes 12.