School holidays are well under way and I don’t know about your kids, but mine seem to be hungrier than usual. I’ve been experimenting with healthy pastry free quiches for lunch, there are so many fillings you could do, but these are our current faves.
6-8 slices of wholegrain sliced bread (crusts cut off)
6 organic eggs
1/2 cup sour cream
salt and pepper
Kale and Feta
1/4 cup diced feta
3 kale leaves, chopped roughly
Egg and Bacon
3 slices of bacon (pan fried)
Pre heat your oven to 180C
Lightly spray the muffin holes you are using with olive oil.
Place a slice of bread in each hole, pressing down to ensure the base forms a cup shape. Whisk together the eggs and sour cream in a jug and season lightly with salt.
If making both varieties as I’ve done here, divide the egg mixture in half and add the feta and kale to one of the halves. Pour the plain mixture into half of the bread cases and top with 2 pieces of crunchy bacon. Pour the kale, feta and egg mix into the remaining bread cases until almost full (don’t worry if they spill over the sides a little).
Season with cracked pepper and bake for 15 – 20 minutes or until puffed and golden.