Last week, Goose left on business for four very long days. During that time, we went into what can best be described as survival mode. School lunches were still packed but other food offerings were, at best, mediocre.
After Goose got back home (hooray!), I started brainstorming for ways to make next time a little easier on all of us.
Frozen tart shells. The kids thinking they are eating tarts (i.e. dessert) for breakfast? The beginning of genius, pure genius.
Next, I mixed up some quiche filling. We had four eggs, so I used four eggs.
In total, I made up two cups of filling. To fill a dozen tart shells, I would estimate you only need about 1 1/2 cups.
Two cups of filling netted a dozen regular size shells and a dozen appetizer size. Next time, I would divide the shredded cheese and chopped broccoli between the shells first, then pour the egg mixture over each one, to ensure they are a little more consistent.
this batch took about a half hour to bake at 350 F. Fresh out of the oven, they puff up considerably.
Once they’ve cooled, the deflate to their former glory. I cooled these completely, then wrapped them securely and popped them in the freezer. These ones contain only cheese and broccoli, as per my children’s quiche preference and my immediate ingredient availability. Any quiche recipe will work.
To reheat, stick as many as you need in a 400 F oven for about 10-12 minutes. If you are really pressed for time, you can microwave them, although the crust will not be nearly as tasty. Presto! No breakfast mess and everybody leaves the house with a full belly, ready to take on the day.
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