This is an oldie but definitely a goodie. I’ve been baking these mini snack box quiches for a while now for the kids’ lunchboxes. They are also good for breakfast, lunch or a snack on the go. I freeze them and defrost them in the fridge the night before I want to pack them for the kids’ lunches and by the next day they are good to go. I often bake these for school events too when there’s a call out for parents to donate a plate for the volunteer cafe. My wife loves these as well so double win!

For this batch, I used what we had in the fridge. i.e. leftover frozen Christmas ham cubes, frozen spinach and leek…

Snack Box Quiche

Here’s the original recipe from Tracey’s Culinary Adventures blog.

Ingredients

  • 350 grams bacon, diced
  • 3 cups leeks, chopped 
  • 1-1/4 cups half-and-half cream 
  • 1 cup grated extra-sharp cheddar
  • 2 large eggs
  • 2 large egg yolks
  • 2 tbs chopped fresh thyme leaves
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground nutmeg
  • Cooking spray
  • Frozen puff pastry sheets (I buy them in packs of 6 or 10 sheets)

Method

  1. Preheat oven to 200 C (about 400F). 
  2. Brown bacon in a skillet, set aside to drain over paper towel. Using the remaining bacon fat in the skillet, cook the leeks until they are soft. Make sure you stir. Set aside to cool. 
  3. In a medium bowl, combine the cream, cheddar, eggs, yolks, thyme, salt & pepper and nutmeg. Add the cooled leeks and bacon and gently combine. 
  4. Get out a sheet of puff pastry and using a glass cup or dough cutter, cut out circles of size 3 inch diameter and gently press into the muffin tins. Make sure your pastry goes all the way to the top of each muffin. Fill each cup with about 1 tbs of filling. Repeat with remaining dough. 
  5. Bake for about 20 minutes until cooked through and lightly browned. 
  6. If freezing, wait until cooled and then pop them into a container into the freezer. 

Here’s another batch I made previously that is per the recipe ingredients.

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