Summer Festival Of Food: Muffin Tin Quiches

Welcome to the Festival of Food Carnival. In celebration of summer, we’re sharing recipe ideas for healthy snacks and picnic food, or anything you could take outdoors with you. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a recipe you’d like to share, add it to the linky below.

I’m terrible at having breakfast, and have been as long as I can remember. I don’t get hungry before about 10am, at the earliest, normally, which isn’t great for my girlies as they need to eat well before that.  I decided to make these muffin tin recipes in bulk, freeze them and thaw as needed. They’re gorgeous warm, or cold – although not frozen! – which makes them ideal for lunch box snacks, trips out, or picnic food. They’re also highly adaptable.

This is not a free-from recipe. It contains eggs, gluten, meat and dairy, but is very easily adaptable.

Makes about 12

Preheat oven to 180C/ 325F

Ingredients:

• 3 round whole wheat wraps (or alternative)
• 4 eggs
• 1/4 cup vegetables: spinach, chives, corn, or any other vegetable that won’t give off too much liquid, like tomatoes
• bacon, sausage, mince, chicken etc to taste
• cheese to taste

1. Cut smaller circles out of the wraps using a cookie cutter or tinned food can. I get about 3 rounds out of a wrap.

2. Place the round in a greased muffin tin

3. Put a small spoon of meat and a small spoon of vegetables into each round

4. In a separate bowl, vigorously mix the eggs, adding any seasoning, such as chives or other herbs, salt, and pepper.

5. Using a large spoon, scoop the egg mix into each ‘case’, covering the other ingredients, but making sure it doesn’t over flow.

6. Top with the cheese.

7. Place in a oven for 20 minutes.

8. Remove, cool to edible, and enjoy, or cool completely and freeze.

We’ve tried various options: cheese and bacon, and cheese,bacon,onion and chives, and next on our list is ricotta and spinach. What fillings would you try?

The links in this list will be live by the end of the day, as participants in different time zones publish their contributions

• Abbie at Farmer’s Daughter shares 5 Easy, Healthy Recipes for Summer Picnics. Abbie uses fresh, seasonal fruits and veggies as the stars of her favorite summer recipes, including Greek Yogurt Dip, Sauteed Corn with Basil and Johnnycake Peach Cobbler. You can also find Abbie on Facebook.
• Laura from Pug in the Kitchen shares her new favorite packable lunch – Quinoa Love. You can also find Laura on Facebook.
• Christine at African Babies Don’t Cry shares how easy it is to add more greens to your and your families diet with delicious green smoothies! You can also find Christine on Facebook.
• Jennifer at Hybrid Rasta Mama shares her favorite Gluten Free Summer Cobbler. This light, easy, and delicious cobbler is a great dessert, snack, or breakfast! You can also find Jennifer on Facebook.
• Luschka at Diary of a First Child shares her muffin tin snacks , perfect for quick and easy lunches or lunch boxes, since they are delicious hot or cold

If you’d like to add your recipe to the blog hop, please do so below. You will have to add our badge to your post before you’ll be able to link up!