I started making Traveling Quiches for our Sunday Family Outings. The kids love, love, love them! For me the ability to make different flavors in one batch is awesome! These quiches are great hot or room temperature so you can easily send them off to school for a healthy lunch alternative. Now I always use non fat grated cheese to keep the fat content down and if you want you could use an egg substitute or just egg whites. One other little “mommy” tip, I often would hide a bit of veggies in the quiche and the kids never noticed! Try a tablespoon of sautéed zucchini in each muffin tin or some peas and carrots or even a bit of steamed and chopped broccoli!
First up is my favorite and the one that I use most often for grown up picnics at the beach. The combo of tomatoes, pesto, prosciutto and mozzarella is wonderful, light but still very flavorful.
Second Traveling Quiche, or whatever you want to call it to make your kids interested, is so incredibly simple. Ham and cheese; I think this is the one that got my kids hooked in the first place. From then on it was easy to add more ingredients.
Ingredients: for 12 Traveling Quiches1 package buttermilk refrigerator biscuits (I buy lower fat)
1 cup non fat greek yogurt
For 6 Ham & Cheese Quiches3 slices deli ham
1 cup grated non fat cheddar cheese
For 6 Prosciutto Pesto Quiches:1 ½ teaspoons pesto
3 sun dried tomatoes finely chopped½ fresh ripe tomato chopped
3 slices prosciutto chopped
1 cup grated non fat mozzarella
Method for Traveling Quiches (Prosciutto & Pesto)
Pre heat oven to 350
Coat muffin tins with non stick spray
Split each biscuit in half through the center
Roll out biscuits to 1/8 inch thick
Place biscuits into muffin tins so they cover the bottom and part way up the sides
Chop three slices of prosciutto and divide between the muffin tins
Finely chop the 3 sundried tomatoes and divide between the muffin tins
Drizzle 1/8 teaspoon of pesto in each muffin tin
Whip together 1 cup non fat Greek yogurt, 4 eggs and a pinch of nutmeg
Divide evenly between muffin tins
Divide non fat shredded mozzarella evenly between muffin tins
Finely chop 1 ripe seeded tomato and top each muffin tin evenly
Bake for 20 to 25 minutes
Method for Ham & Cheese Traveling Quiches
Line muffin tins with biscuit dough as directed above.
Cut the ham into quarters and put two quarters in each tin
Divide the yogurt mixture evenly between muffin tins
Top with grated cheese
Bake for 20-25 minutes in pre heated 350 oven
Serve warm, hot or room temperature.