Bento #5 - Mini quiches

After doing a lot of reading about people packing mini quiches in their bentos, I decided I had to give it a try. I was talking with a friend from school, and we came up with the idea of baking mini quiches in a mini muffin pan and using wonton skins as the crust.

I bought wonton skins from Safeway and Hormel Real Bacon crumbles (too lazy last night to fry bacon!). After spraying the muffin pan with Pam, I carefully filled each of the 24 muffin cups with a wonton skin. I put a little (~ 1 tsp.) shredded cheddar in the bottom of each, and topped that with a little (~ 1 tsp.) bacon crumbles. I filled each muffin cup with about 1 - 1.5 Tbsp. of scrambled egg. It ended up taking 6 eggs for the 24 mini quiches. Then I baked them in a 400 degree oven for about 10 minutes. They were tasty! R and I ate 6 of them last night before I packed them in the fridge.

In the future, I would blind bake the wonton skins for a minute or two so the bottom of the crust is a little crispier. Otherwise, no major changes. I can see a lot of variations on this theme in the future!

Lunch today consisted of 3 mini quiches nestled in the 330 mL container with lettuce and a Laughing Cow Garlic Herb cheese wedge. The bottom (250 mL) container contained a little leftover rice, chili and cumin spiced black beans, and about 1/3 of a sliced avocado.



Lunch is delicious! Be careful opening the containers though: the avocado stuck to the top and it was a little messy to carefully extract it from the top. The bottom layer needed salt... which I happened to have at school, so I was covered.