Healthy Kids Cook: How to Make A-Maize-ing Mini Corn Quiches
ParentMap and PCC have partnered to produce an exciting new web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. Each month, PCC Chef Jackie Freeman hosts families in the PCC kitchen to create a healthy and fun-to-make recipe featuring seasonal fruits and vegetables. In this episode, Cainen and his mom Kerry learn how to make nutritious and portable mini quiches, perfect for school lunches or an on-the-go snack.
Do you find yourself in a rut, packing the same sandwich day after day? Shake up the lunch menu with these creative ideas for putting the fun back into food.
Also, check our our ideas for easy take-and-go meals for times when your family's schedule is packed but you still want to serve up a good meal. Food that's fast doesn't have to be fast food.
And, to help simplify dinner, we've rounded up super-cinchy slow cooker meals.
Recipe: Mini Corn Quiches
Make mini ham, egg and corn quiches for an on-the-go breakfast or lunch, or as snacks to fuel your day!
8 slices whole wheat sandwich bread
Butter, for bread
½ cup fresh corn kernels
¼ cup chopped ham
2 teaspoons chopped fresh chives
¼ cup shredded cheddar cheese
Salt and pepper, to taste
Preheat oven to 350° F.
Remove crusts from sandwich bread and gently roll out the bread slices to about ¼-inch thick. Lightly butter one side of each bread slice. Line 8 muffin cups with bread slices, buttered side down, trimming the overhang, as needed.
Evenly divide corn, ham, chives and cheese between each muffin cup. Whisk eggs with salt and pepper, and divide between each muffin cup. Bake until eggs are set and lightly golden, about 15 minutes. Let cool 10 minutes before serving or refrigerate and serve chilled.
Recipe by Jackie Freeman, PCC Chef
Each quiche: 170cal, 8g fat (3.5g sat), 170mg chol, 460mg sodium, 14g carb, 2g fiber, 2g sugars, 11g protein