It’s the last week of the school term, and my kids are out-sandwiched, which means allowing them to have a few extra tuckshop days and coming up with alternatives that will keep them happy.  This is a great little recipe I found back in 2001 on my favourite freezer cooking website http://www.30daygourmet.com.  I’m a huge fan of freezer cooking and they have literally thousands of recipes submitted by readers for you to choose from.  They also send out a monthly newsletter.  Anyway, Quiche Muffins are a favourite of the kids, travel well in the lunch boxes, are still yummy cold and are also a great savoury finger food at parties and picnics.  I have made several changes to the original recipe to cut back a little on the fat content and to suit the tastes of my kids.  And whatever you do, DON’T TRY TO COOK THEM IN PATTY PAPERS UNLESS YOU INTEND EATING THE PAPER!  Yes, I confess to this little blunder the first time I made them, but they were so good the kids sat for ages peeling off the paper to eat them.
Quiche Muffins
Ingredients:
500g Cottage Cheese
3 Egg Whites
5 Eggs
1/4 Cup Milk (you can use Buttermilk if you have it)
1/4 Cup Plain Flour
1 tsp. Baking Powder
1/4 tsp. Salt
2 Cups Sharp Cheddar Cheese, grated
5 Slices Bacon Short Cuts (or equivalent in whole rashers), diced and cooked
1/2 Onion, diced and cooked
Method:
Place cottage cheese in a food processor and process until smooth. Â Transfer to a large bowl.
Beat egg whites until foamy (in processor or with mixer).
Add next 5 ingredients and process until smooth.
Add egg mixture to cottage cheese. Stir in shredded cheese, bacon and onions.
Pour into large greased muffin tins, filling 2/3 full. Bake 12-15 minutes or until edges are lightly browned.
LunchBox Tips….
The recipe suggests it will make about 10 muffins, but we must have different sized muffin tins or something, because mine made 17 and I filled them way past 2/3 full.
You can cook the bacon and onion together in a pan, or use the microwave as I did.
If cooking for adults, why not add green onions, capsicums, or mushrooms to flavour it up a bit?
They are handy to have in the freezer for a quick breakfast.
Don’t forget to include an ice-pack in your lunch box to keep these cool, remember, they are egg!
I am taking part in this week’s recipe swap at http://grocerycartchallenge.blogspot.com/