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.
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
- 6 eggs
- 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.
Each quiche: 170cal, 8g fat (3.5g sat), 170mg chol, 460mg sodium, 14g carb, 2g fiber, 2g sugars, 11g protein
Recipe by Jackie Freeman, PCC Che