This week all over Facebook and Instagram, I saw lots and lots of adorable back to school pictures. We still have a few weeks before we go back, but I have back to school on my brain. Cleaning out closets, organizing school supplies, and finding the perfect backpack for my kindergartener. As much as I will miss the carefree days of summer, I really do look forward to the return of structure in our days.
Usually packing lunches is my husband’s job. He does it every evening after he does the dinner dishes. You don’t have to tell me, I know that I am a lucky girl. He does all of our laundry too. Anyway, I have decided to take over the lunch packing job because I am trying so hard to give the kids a more varied lunch. As much as I love that the hubs packs lunch, I have little to no say over what he packs. The kids are fine with having a PBJ every day, but I want to broaden their lunch horizons this year. We shall see how that goes.
To help with the lunch packing, I have subscribed to my friend Laura’s lunch menu plan. Every week, I download a new lunch menu that is fun and easy to make and pack. She even outlines what steps you can do in advance and how to get the most bang for your buck. Love this – I wish that I did it years ago, or even better, came up with this idea on my own! I also took her suggestion and started using EasyLunchboxes. They are great; they look like the cheap plastic ones you get at the grocery store, but they are much sturdier. I also bought some fun little bento box forks and picks and the kids love using them to pick up berries or whatever is in their box.
I made these cute mini quiches for a few reasons. First being, I love quiche and could eat it every day. It is a great vehicle for using whatever leftovers you have in your fridge. Last night’s veg becomes today’s quiche. Secondly, they travel well. I made mini version in a muffin tin, but even quiche made in a pie tin slices and travels well. Thirdly, they freeze well. You can pull a few out of the freezer, defrost and heat and you are good to go. And lastly, I love the added protein. I like the idea of some brain food for the little people in the middle of the day to help them make it through the afternoon. All of them like eggs, so this is a great addition to the lunchbox.
Pie crust for a double crust pie (homemade or store bought)
4 Safe Eggs
1 cup half-and-half
Freshly grated nutmeg
Salt and pepper
1 head broccoli, cut into small pieces
1 cup shredded cheese (use whatever kind you like – I used mozzarella and Parmesan)
Add the eggs, half-and-half, nutmeg, salt and pepper in a blender or a large mixing bowl.
**I am a Brand Ambassador for Safe Eggs, and have been paid for this post. All opinions are my own.**
- 4 Safe Eggs
- 1 cup half-and-half
- Freshly grated nutmeg
- Salt and pepper
- 1 head broccoli, cut into small pieces
- 1 cup shredded cheese (use whatever kind you like – I used mozzarella and Parmesan)
- Preheat oven to 400 degrees. Cut pie crust into 3½ inch circles. Use a knife or a cookie cutter. I got 8 out of my two pie crusts. Gently push the crust into the muffin tin. If the dough is hard to work with, put it back in the fridge or freezer for a few minutes. I also used some of the extra dough to patch spots that broke. Place a muffin liner on top of each so that it fits. Fill with beans. Bake for 10 minutes.
- Add the eggs, half-and-half, nutmeg, salt and pepper in a blender. Blend until smooth and frothy.
- Add broccoli to the cups. Pour the egg mixture over. Top with cheese.
- Bake until puffy and set, about 10 to 15 minutes.