Bento Box, Mini Quiches and Fruit

Ingredients

For the mini quiches

• 6 eggs
• 3 tablespoons milk

¾ cup spinach, finely chopped

• 1 cup cheddar cheese, shredded
• 4 strips bacon, cooked and chopped
• Dash of pepper

For each lunch

• 4-6 mini quiches
• Fruits, veggies, nuts

Directions

For the mini quiches

1. Preheat oven to 350F and grease a 24-count mini muffin pan. See the note below regarding cooking time if using a regular muffin pan.
2. In a large bowl, whisk eggs and milk. Add in chopped spinach, shredded cheddar, chopped bacon, and pepper. Give it a quick mix to combine all ingredients.
3. Distribute the egg mixture evenly into the muffin pan cups, filling them about ¾ of the way up.
4. Bake in the preheated oven for 15-18 minutes. Remove the pan from the oven and let them cool in the pan before carefully removing them with a small knife or small spatula.
5. Once cooled, refrigerate the mini quiches in an airtight container or zip bag for up to 3 days.

For lunch

1. To enjoy these at room temperature, place 4 to 6 mini quiches inside the main compartment of a lunch container.
2. To eat warm, heat the mini quiches in the microwave for 1 minute, stopping the microwave halfway through to flip them over. Immediately transfer them inside a thermos container and close the lid.
3. Finish packing this lunch by adding fruit, veggies, and any other sides inside a bento box. Pack everything inside a lunch bag.

Notes

The cooking time using a mini muffin tray (yields 24) is approximately 16 to 18 minutes. Using a regular-sized muffin tray (yields 12) requires a longer baking time of approximately 26 to 28 minutes.

Nutrition

Serving: 4 mini quiches Calories: 188kcal Carbohydrates: 9g Protein: 22g Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.03g Cholesterol: 252mg Sodium: 1027mg Potassium: 312mg Fiber: 0.1g Sugar: 7g Vitamin A: 1774IU Vitamin C: 2mg Calcium: 465mg Iron: 1mg