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